This quick and vibrant stir-fry brings the best of Japanese flavors to your weeknight table. Tender chicken breast strips are marinated in low-sodium teriyaki sauce, then seared until golden and coated in a glossy glaze. The dish is elevated with the fresh, bright acidity of orange sections and lemon slices, balanced by the warmth of ground ginger and the crunch of toasted walnuts. Served over fluffy long-grain rice, it offers a perfect harmony of sweet, savory, and citrusy notes. It&# 226;ÂÂs a satisfying, family-friendly meal that feels restaurant-quality but comes together in under an hour. Ideal for those craving something light yet substantial, this recipe is a delightful twist on traditional teriyaki bowls.
Citrus Chicken And Rice Teriyaki
Description
This quick and vibrant stir-fry brings the best of Japanese flavors to your weeknight table. Tender chicken breast strips are marinated in low-sodium teriyaki sauce, then seared until golden and coated in a glossy glaze. The dish is elevated with the fresh, bright acidity of orange sections and lemon slices, balanced by the warmth of ground ginger and the crunch of toasted walnuts. Served over fluffy long-grain rice, it offers a perfect harmony of sweet, savory, and citrusy notes. It&# 226;ÂÂs a satisfying, family-friendly meal that feels restaurant-quality but comes together in under an hour. Ideal for those craving something light yet substantial, this recipe is a delightful twist on traditional teriyaki bowls.Ingredients
Directions
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Place chicken breasts in a shallow bowl and pour 1/3 cup of the low-sodium teriyaki sauce over them, ensuring they are evenly coated.
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Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
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Remove chicken from the marinade, draining off excess sauce, and slice the breasts into thin, uniform strips.
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Heat peanut oil in a large skillet or wok over medium-high heat until shimmering.
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Add the chicken strips to the hot skillet in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
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Reduce heat to medium and add the cooked long-grain rice, remaining 3 tablespoons of teriyaki sauce, ground ginger, and sesame seeds to the pan.
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Stir-fry the mixture for 2-3 minutes until the rice is heated through and well-coated with the sauce.
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Fold in the chopped walnuts gently to maintain their texture.
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Arrange the orange sections and lemon slices on top of the rice and chicken mixture just before serving.
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Serve immediately while hot, garnishing with extra sesame seeds if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 378.5kcal
- % Daily Value *
- Total Fat 27.6g43%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 876.3mg37%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 2.3g10%
- Sugars 5.8g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
