Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
6 hrs 5 mins
Total Time:
7 hrs 5 mins
Servings:
2
Yield:
2 bowls
Ingredients
Directions
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.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 832 | Calories |
| 12g | Fat |
| 135g | Carbs |
| 41g | Protein |
