YOUR SOLIN GENERATED RECIPE
Teriyaki Chicken with Sesame Vegetables
Sautéed chicken breast glazed in a savory-sweet ginger sauce, served with crisp sesame-flecked vegetables over a bed of nutty brown rice.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
1 tbsp coconut aminos
1 tsp honey
0.5 tsp fresh ginger
1 clove garlic
1 cup broccoli florets
0.5 cup red bell pepper
1 tsp toasted sesame oil
0.25 cup cooked brown rice
1 tsp sesame seeds
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into bite-sized 1-inch cubes and season lightly with sea salt and black pepper.
In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the chicken cubes to the skillet and cook for 5-6 minutes, turning occasionally until golden brown and cooked through.
Add the broccoli florets and sliced red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Pour the teriyaki glaze over the chicken and vegetables, tossing to coat and simmering for 1-2 minutes until the sauce thickens slightly.
Remove from heat and drizzle with toasted sesame oil, then sprinkle with sesame seeds.
Serve the chicken and vegetables immediately over the warm cooked brown rice.