Ingredients
- 2 Boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- 2 Eggs
- 1 cup All-purpose flour (or gluten-free flour)
- 2 cups Cooked rice (Jasmine or sushi rice)
- 1 cup mixed Vegetables (bell peppers, snap peas, mushrooms)
- 1/2 cup Teriyaki sauce
- 2 Green onions (for garnish)
Instructions
- Slice the chicken breasts in half horizontally for thinner pieces.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken piece in flour, dip in egg, and coat with panko.
- Heat oil in a skillet over medium heat, fry chicken for 4-5 minutes on each side until golden brown.
- In the same skillet, sauté vegetables for 3-4 minutes until vibrant and tender.
- Prepare rice according to package instructions.
- Layer rice, top with sliced chicken, add vegetables, drizzle with teriyaki sauce, and garnish with green onions.
- Serve hot and enjoy!
Notes
Air fry the chicken for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-Free (if using gluten-free flour), Poultry