Recipes // Main Dish Chicken and Turkey // Chicken Teriyaki With Stir Fry Vegetables And Short Grain Brown Rice With A Simple Salad

Chicken Teriyaki With Stir Fry Vegetables And Short Grain Brown Rice With A Simple Salad


By Alexander Weiss and Roen Guerin From Master Chef Junior
  • 2 boneless chicken breasts
  • 1 carrot- juienned
  • 1/2 red bell pepper- julienned
  • 1/2 yellow bell pepper- julienned
  • 3/4 cup of broccoli florets
  • 2 scallions - julienned or 1/4" round slices
  • Olive or vegetable oil
  • Salt & pepper
  • 1 cup brown rice
  • Fresh pineapple  

Sauce Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 Tablespoons sweet rice wine
  • 1 tablespoon brown sugar
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • 1 chunk of ginger (about 1 & 1/2 teaspoons) minced
  • 1 tablespoon water
  • 1 teaspoon cornstarch


  1. Place a cup of rinsed rice in a pan. NOTE: A wok is best, but pan can work. Cover with water.
  2. The water should cover the rice as much as the first digit of your mom's pinky.
  3. Cover and simmer on low heat until all water is gone about 20 to 25 minutes. Turn off heat and let sit covered.


  1. Combine all ingredients in a saucepan on medium heat until sugar is dissolved.


  1. Mix the water and cornstarch in a little bowl until dissolved and add to sauce. Simmer until slightly thick.
  2. Cut chicken into bite size pieces. Drizzle with oil. Sauté in hot pan until brown on all sides ( 2-3 minutes).
  3. Add carrots, red and yellow bell peppers and broccoli to wok. Mix together and cook for another 2 minutes
  4. Add Teriyake sauce and keep cooking for 2 more minutes.
  5. Add scallions and cook for 1 more minute.
  6. Grill pieces of pineapple on high heat until golden.


  1. Place the rice on a white plate. Add stir fried vegetables and chicken and top with pineapple.
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