YOUR SOLIN GENERATED RECIPE
Crispy Teriyaki Chicken with Roasted Broccoli
Enjoy tender chicken breast coated in a light, crispy panko and egg white batter, drizzled with a homemade teriyaki sauce bursting with savory and sweet notes, paired with perfectly roasted, vibrant broccoli for a satisfying meal.
INGREDIENTS
1 piece (170g) Chicken Breast
1 large Egg White (30g)
3 tablespoons Panko Breadcrumbs (15g)
1 serving Teriyaki Sauce (approx. 22g)
1 teaspoon Olive Oil (5g)
1 cup Broccoli Florets (91g)
PREPARATION
Preheat the oven to 425°F for roasting the broccoli.
Prepare the teriyaki sauce by combining 1 tablespoon of low-sodium soy sauce, 1 teaspoon of honey, and a pinch each of grated ginger and minced garlic in a small bowl.
Pat the chicken breast dry and, using a sharp knife, lightly score the surface for better adhesion.
In a shallow bowl, lightly beat the egg white. In another dish, place the panko breadcrumbs.
Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs.
Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken for about 3-4 minutes on each side until the coating is golden and crispy.
While the chicken cooks, toss the broccoli florets with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the broccoli in the preheated oven for about 10-12 minutes until tender and slightly charred.
Once the chicken is cooked through and the internal temperature reaches 165°F, remove it from the skillet and drizzle with the homemade teriyaki sauce.
Plate the crispy teriyaki chicken alongside the roasted broccoli and serve immediately.