Quick Chicken Teriyaki Curry

Instructions

1. 1

   Rinse the uncooked white rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker with 400 ml water (not included in ingredients).

2. 2

   While the rice is cooking, dice the boneless skinless chicken breast into bite-sized pieces.

3. 3

   Slice the celery stalks and onion thinly. Mince the garlic cloves.

4. 4

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

5. 5

   Add the diced chicken breast to the skillet and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

6. 6

   Add the sliced onion, celery, and minced garlic to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly softened.

7. 7

   Sprinkle the curry powder over the chicken and vegetables. Stir well to coat everything evenly.

8. 8

   Pour in the Teriyaki sauce, soy sauce, and water. Stir to combine, scraping up any browned bits from the bottom of the pan.

9. 9

   Reduce the heat to medium and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

10. 10

    Taste and adjust seasoning if needed. Serve the chicken teriyaki curry hot over the cooked white rice.