Ingredients
- 2 cups cooked rice, such as basmati
- 4–5 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce
- 1 tbsp olive oil, or as needed
- 2 tbsp teriyaki sauce
- 2 garlic cloves, minced
- 2 shallots, sliced lengthwise
- 1 red onion, chopped
- 3 green onions, thinly sliced (reserve some for garnish)
- 1 small red bell pepper, diced
- 2 medium carrots, sliced into rounds
- 1 small head broccoli, cut into florets
- 1 cup fresh pineapple chunks
- 1 cup vegan chicken chunks
- Black sesame seeds, for garnish
Servings
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Linked Recipes
Preparation
Step 1
Heat olive oil in a medium or large skillet. Add the vegan chicken and sauté for 1 minute. Add the teriyaki sauce and cook over medium-high heat, stirring often, until crisp. Transfer to a bowl.
Step 2
In the same skillet, add more olive oil if needed. Add the garlic, red onion, shallots, and green onions and sauté for 3–5 minutes. Add about 1 tablespoon soy sauce.
Step 3
Add the carrots, bell pepper, and broccoli. Sauté for another 5 minutes, adding more soy sauce if needed.
Step 4
Add the cooked rice, teriyaki chicken, pineapple, sesame oil, chili garlic sauce, and remaining soy sauce. Toss well and cook for 5–10 minutes.
Step 5
Adjust the seasoning and serve with green onions, Thai basil, sesame seeds, and extra chili sauce or sriracha if desired.
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