Instructions

• Heat 1 tablespoon sesame oil in a large, high-sided skillet over medium-high heat until shimmering. Add the 1 pound chicken pieces in a single layer and cook, stirring occasionally, until the chicken is no longer pink in the center and is lightly browned, about 6–8 minutes.
• Add 2 cups uncooked brown rice, 3 1/2 cups water, 1/4 cup teriyaki sauce, 3 tablespoons low-sodium soy sauce, 1/2 cup shredded carrots, 1/3 cup chopped green onion, and 1/2 cup snow peas to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil.
• Reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
• Stir in 1 cup broccoli florets, re-cover the skillet, and simmer for about 5 more minutes, or until the broccoli is tender and no liquid remains.
• If desired, drizzle additional teriyaki sauce over the mixture. Spoon into serving bowls and enjoy.