Name: Teriyaki chicken stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/4 cup water; 1/8 tsp salt; 5 oz boneless skinless chicken breast, patted dry and sliced 1/4 inch thick; 5 oz broccoli, cut into small florets; 1 tsp avocado oil; 1 1/2 tbsp low-sodium soy sauce; 1 1/2 tsp honey; 3/4 tsp rice vinegar; 3 tbsp water; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp cornstarch; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, water, grated ginger, minced garlic, and cornstarch until smooth.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook without moving until browned, about 3 minutes. Flip and cook until opaque and no longer pink in the center, about 1 minute more. Done when no longer pink in the center, 165°F.
Add the broccoli and 2 tablespoons of additional water to the skillet. Cover with a tight lid and steam until the broccoli is bright green and just tender when pierced, about 2 minutes.
Uncover the skillet. Give the sauce a quick whisk to incorporate the settled cornstarch and pour it into the pan. Stir constantly until the sauce thickens into a glossy glaze, about 1 minute.
Fluff the rice with a fork and place on a plate. Top with the chicken and broccoli, spooning the glaze over the rice. Garnish with sliced green onions.

Nutrition

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Instructions

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