Name: Teriyaki chicken stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 5 oz boneless skinless chicken breast, sliced into bite-sized pieces; 5 oz broccoli florets, cut into small pieces; 8 olive oil cooking sprays; 1 tbsp low-sodium soy sauce; 3/4 tsp mirin; 3/4 tsp honey; 1 tbsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp cornstarch; 1 green onion, thinly sliced

Nutrition

Per serving

449 calories

Protein: 41g; 36% of calories
Carbs: 60g; 53% of calories
Fat: 6g; 11% of calories

Instructions

Prep 15 min · Cook 10 min

Combine the rice and water in a small saucepan over high heat. 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, mirin, honey, grated ginger, minced garlic, and cornstarch until the starch is dissolved.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken pieces in a single layer. Cook without moving for 3 minutes to brown, then flip and cook for 2 minutes more. Done when reaches 165°F.
Add the broccoli florets to the skillet with the chicken. Stir frequently until the broccoli is bright green and crisp-tender, about 3 minutes.
Pour the sauce mixture into the skillet. Toss everything constantly for 2 minutes until the sauce bubbles and thickens to a glossy glaze. Serve the chicken and broccoli over the steamed rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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