April 2, 2010

Asian-Style Chicken, Mixed Vegetables and Rice

Today is another amazingly beautiful spring day. Because it was up to about 80 degrees today, the last thing I wanted to do was fire up my oven, so I decided on a skillet dinner. This is so good and it has to be for my daughter to ask for seconds! The best thing about this meal is that it can be made start to finish in 20 minutes. For a healthier spin, use brown rice and cook a little longer on stove.


  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, but into bite-sized pieces
  • 3 c fresh vegetables, e.g., broccoli, carrots, onion, snow peas, frozen peas
  • 14 oz chicken broth
  • 1/4 c teriyaki sauce
  • 2 c white rice, cooked
  • 3 eggs, fried
  • Sea salt and fresh ground pepper, to taste


  • Heat oil in large skillet over medium-high heat.  Add vegetables, cook and stir until crisp-tender, about 5 minutes.
  • Add chicken, cooking and stirring until lightly browned.
  • Stir in broth, teriyaki sauce and rice.  Bring it to a boil.
  • Cover and reduce heat to low. Cook for 5 minutes or until liquid is absorbed, chicken is cooked through and vegetables are cooked to desired texture. 
  • Stir in the fried eggs.  Season with salt or soy sauce.
  • Serve and enjoy!

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