Name: Teriyaki ground chicken and broccoli bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 3/4 lb ground chicken; 1 cup long-grain brown rice; 2 cups water; 15 oz broccoli florets, cut into small pieces; 1 1/4 cups frozen shelled edamame; 1 tbsp avocado oil; 1/4 cup low sodium soy sauce; 1 1/2 tbsp honey; 1 tbsp rice vinegar; 1/2 cup water; 1 tbsp cornstarch; 3 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 2 green onions, sliced; 1 tsp toasted sesame oil; 3/4 tsp salt

Instructions

Prep 25 min · Cook 20 min

In a small saucepan, combine the brown rice, the larger portion of water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the water is absorbed, about 35 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, whisk together the soy sauce, honey, rice vinegar, remaining water, and cornstarch in a small bowl until the starch is dissolved.
Place the broccoli florets and edamame in a steamer basket over a pot of boiling water. Cover and steam until the broccoli is bright green and tender-crisp, about 5 to 6 minutes. Remove from heat and keep warm.
Heat half of the avocado oil in a 12-inch skillet over medium-high heat. Add half of the ground chicken and cook undisturbed for 2 minutes to develop color. Break up the meat and cook until browned and no longer pink. Transfer to a bowl and repeat with the remaining oil and chicken. Done when cooked through, 165°F.
Return all the chicken to the skillet. Add the garlic and ginger and cook for 1 minute until fragrant. Give the sauce a quick whisk and pour it into the pan. Simmer, stirring constantly, until the sauce thickens and becomes glossy, about 2 to 3 minutes. Stir in the sesame oil.
Divide the brown rice among four bowls. Portion the steamed broccoli and edamame next to the rice. Top the rice with the teriyaki chicken and garnish with green onions.

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Ingredients

Instructions

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