1 tbsp olive oil
2 chicken breasts, sliced
Salt and pepper to taste
1 tbsp ginger paste
500ml water
200g white rice, rinsed
180ml cup teriyaki sauce + 60ml water
1 tbsp cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Green onions for garnish (optional)
Heat olive oil in a large pot on medium heat. Add chicken, season with salt and pepper, and sauté for 8 minutes. Add ginger, sauté for 2 minutes until fragrant.
Add 2 cups of water and the rice and stir. Cover the pot and bring water to a boil. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Combine water, teriyaki sauce and cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
Garnish with green onions (optional) and serve immediately.