High-Protein Chicken Teriyaki Stir-Fry with Rice

Ingredients

• 200g Raw chicken breast
• 150g Raw bok choy
• 100g Shiitake mushroom
• 5g Sriracha chili sauce
• 75g White rice, long grain, raw

Method

1. 1Cook the rice: Bring 1.5 cups water to a boil in a medium saucepan. Add 75g white rice, stir once, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Let rest 5 minutes, then fluff with a fork.
2. 2Prepare ingredients: While rice cooks, cut 200g raw chicken breast into bite-sized cubes (approximately 1-1.5 inches). Chop 150g bok choy into 2-inch pieces, separating stems from leafy portions. Slice 100g shiitake mushrooms into 1/4-inch thick pieces.
3. 3Make teriyaki sauce: In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon mirin (or 1 teaspoon honey), 1 teaspoon rice vinegar, and 1/2 teaspoon ginger. Set aside. This creates a basic teriyaki sauce (approximately 45g total).
4. 4Prepare cooking vessel: Heat a large non-stick skillet or wok over medium-high heat (approximately 375°F). Apply light cooking spray to prevent sticking.
5. 5Cook chicken: Once skillet is hot, add chicken cubes in a single layer. Cook without stirring for 2 minutes to develop a light golden exterior. Stir and cook for another 3-4 minutes until chicken reaches 165°F internal temperature (use a meat thermometer). The chicken should be just cooked through. Transfer to a plate.
6. 6Cook vegetables: Add 1 teaspoon of sriracha sauce to the same skillet. Add mushroom slices and cook for 2-3 minutes, stirring occasionally, until they soften and release moisture. Add bok choy stems and cook for 2 minutes, then add leafy portions and cook for 1 minute until tender-crisp (they should retain slight firmness).
7. 7Combine and sauce: Return cooked chicken to the skillet with vegetables. Pour teriyaki sauce over the mixture and toss constantly for 1-2 minutes until sauce reduces slightly and coats all ingredients evenly. The sauce should create a glossy coating.
8. 8Serve: Transfer teriyaki stir-fry to a plate and place cooked rice alongside. Pour any remaining sauce from the pan over the rice. Serve immediately while hot.
9. 9**Pro Tips:** For extra flavor without additional calories, add minced garlic (1 teaspoon) and ginger (1/2 teaspoon) to the sauce. If you prefer more volume, add additional bok choy. Avoid high heat when adding sauce to prevent burning—medium-high is ideal. The total cooking time from start to finish is approximately 35-40 minutes.