Teriyaki Chicken Stir-Fry with Rainbow Vegetables

1.In a medium saucepan, bring 2 cups of water to a boil. Add 2 cups of minute rice, stir, cover, and remove from heat. Let it sit for 5 minutes to steam and fluff up.

2.While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3.Add the chicken thighs to the skillet, season with salt and pepper, and stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli florets and sliced rainbow bell peppers, stir-frying for about 3-4 minutes until the vegetables are tender-crisp.

5.Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is heated through and slightly thickened.

6.Remove from heat and serve the teriyaki chicken stir-fry over the fluffy minute rice. Garnish with sesame seeds and sliced green onions if desired.