- 2 skinless, boneless chicken breasts
- 1 cup teriyaki marinade
- 1 tablespoon orange juice concentrate
- 2 cups water
- 1 cup uncooked short-grain white rice
- 1 tablespoon peanut oil
- 1 onion, cut into strips
- 1 zucchini, cut into strips
- 1 tablespoon soy sauce, or to taste
- 1 tablespoon black sesame seeds
- 1 avocado, chopped
- 1 teaspoon wasabi paste, or to taste
- Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.
- Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat; let rest for 5 minutes. Slice into strips.
- Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini; cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet; drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.
- Serve chicken mixture over rice, with wasabi paste alongside.
04/15/2018
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