YOUR SOLIN GENERATED RECIPE
Teriyaki Chicken and Broccoli Stir-Fry
Sautéed chicken breast and crisp broccoli florets tossed in a glossy, ginger-infused tamari glaze served over a bed of warm brown rice.
INGREDIENTS
5 oz Chicken breast
1.5 cups Broccoli florets
0.5 cup Cooked brown rice
1.5 tbsp Tamari
2 tsp Honey
1 tsp Sesame oil
0.5 tsp Arrowroot powder
1 tsp Fresh ginger
1 clove Garlic
1 tsp Sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the tamari, honey, grated fresh ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.
Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sear until golden brown and fully cooked through, approximately 5 to 6 minutes.
Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.
Cover the pan for 2 to 3 minutes to steam the broccoli until it is tender-crisp and vibrant green.
Return the chicken to the pan and pour the prepared sauce over the chicken and broccoli.
Stir constantly for 1 minute until the sauce thickens into a glossy glaze that coats all ingredients.
Serve the stir-fry immediately over the warm cooked brown rice and garnish with toasted sesame seeds.