Makes up to 4 servingsReady in Prep 10 min Cook 10 min
Ingredients
1 Tbsp. olive oil
1 clove garlic, minced
2 cups rainbow carrots, peeled and cut into matchsticks
2 baby bok choy, sliced into ribbons
1 Tbsp. vegetable oil
1 pkg. Marcangelo Teriyaki Chicken Breast Strips
6 cups cooked jasmine rice
2 stalks green onions, thinly sliced
2 Tbsp. toasted sesame seeds
Cooking Instructions
Heat olive oil in a non-stick skillet over medium-high heat. Add the garlic and carrots and sauté, stirring frequently, for about 3 to 4 minutes until tender crisp. Add the baby bok choy and cook for 1 minute more until just wilted.
Prepare the Marcangelo Teriyaki Chicken Breast Strips according to package instructions:heat vegetable oil in a large non-stick skillet over medium-high.Sauté the Teriyaki Chicken Breast Strips, turning occasionally, until nicely seared and cooked through, about 7 to 9 minutes. Toss with the prepared vegetables and season to taste.
To serve, divide the jasmine rice among four bowls. Top with the chicken stir fry and garnish each bowl with sliced green onions and toasted sesame seeds. Enjoy while hot.
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