Name: Teriyaki chicken and broccoli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 5 oz broccoli florets; 1 tbsp low sodium soy sauce; 1 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp avocado oil; 1 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce 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, ginger, garlic, cornstarch, and one tablespoon of water until smooth.
Season the chicken pieces with the remaining salt. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on the outside, about 5 minutes.
Add the broccoli florets to the skillet with the chicken along with two tablespoons of water. Cover with a lid and steam until the broccoli is bright green and just tender when pierced with a knife, about 3 minutes. Done when no pink remains inside the largest piece, 165°F.
Whisk the sauce again to incorporate the cornstarch and pour it into the skillet. Toss everything constantly for about 1 minute until the sauce bubbles, turns glossy, and coats the chicken and broccoli. Serve over the rice.

Nutrition

Ingredients

Instructions

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