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Rouses Meal Kits include all of the ingredients for this recipe pre-measured and ready to prepare for a restaurant-quality meal at home.*
*Some ingredients may be necessary “from your pantry”.
Dinner for Two
Chicken Teriyaki with Egg Rolls
Ingredients
- 12 ounces diced chicken thighs
- 2 ounces broccoli florets
- 3 ounces bok choy, chopped
- 2-1/2 ounces bell pepper, diced
- 2-1/2 ounces carrot, shredded
- 6 ounces onion, diced
- 10 ounces teriyaki sauce
- 14 ounces white rice, cooked
- 2 tablespoons green onion, bias cut
- 1 tablespoon sesame seeds
- 2 pork egg rolls
- 2 tablespoons sesame or vegetable oil
Directions
- Heat sesame or vegetable oil in a large skillet on medium-high heat; carefully place the chicken in the skillet.
- Cook the chicken, stirring frequently, until an internal temperature of 165°F is reached.
- Remove the chicken from the skillet and set aside.
- Place the vegetables in the same skillet and sauté for 3-4 minutes, stirring frequently.
- Add the chicken back to skillet with the vegetables and toss.
- Add the teriyaki sauce to the skillet and simmer for 5 minutes.
- Place the rice in a microwave-safe plate or bowl and heat in microwave for 1 minute on high. Remove and set aside.
- Heat the egg rolls in the microwave on a microwave-safe plate for 30 seconds on high.
- Portion the rice into two bowls. Top with chicken teriyaki and vegetables.
- Garnish with the sesame seeds and green onions, and serve with the egg roll on the side.
