Teriyaki Salmon Stir-Fry with Bok Choy and Jasmine Rice

Ingredients

• 1 1/2 lbs salmon fillets, skinless, cut into 1-inch pieces
• 1 heads bok choy, chopped into 1-inch pieces
• 2 cups jasmine rice, uncooked
• 1/2 cup teriyaki sauce, low-sodium
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 green onions, sliced
• 2 tbsp toasted sesame seeds

Instructions

1. 1

   Cook the jasmine rice according to package instructions.

2. 2

   In a large skillet or wok, heat the sesame oil over medium-high heat. Add the salmon, garlic, and ginger. Sauté for 2-3 minutes until the salmon is lightly browned.