Name: Ground chicken teriyaki bowls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 cup jasmine rice; 2 2/3 cups water; 1 1/4 tsp salt; 1 1/2 lb ground chicken; 1 lb 2 oz broccoli, cut into small florets; 1 tbsp canola oil; 1/2 cup teriyaki sauce; 3 cloves garlic, minced; 1 1/2 tbsp ginger, grated; 2 green onions, thinly sliced; 1 tsp cornstarch; 1 tsp rice vinegar

Instructions

Prep 25 min · Cook 10 min

In a large saucepan, combine the rice, part of the water, and the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, bring the rest of the water to a boil in a 12-inch nonstick skillet. Add the broccoli, cover, and steam for 5 minutes until bright green and just tender. Drain the broccoli and set aside, then wipe the skillet dry.
Heat the oil in the same skillet over medium-high heat until shimmering. Add the ground chicken in an even layer and cook undisturbed for 4 minutes. Break the meat into crumbles and cook for 5 minutes more until browned and cooked through. Pour off any excess liquid from the pan. Done when opaque and cooked through, 165°F.
Add the garlic and ginger to the skillet. Sauté for 1 minute until fragrant.
In a small bowl, whisk the cornstarch into a small splash of water until smooth. Add the teriyaki sauce, the cornstarch mixture, the rice vinegar, and the steamed broccoli to the skillet. Simmer for 2 minutes, stirring often, until the sauce is glossy and coats the meat. Serve over the rice and garnish with green onions.

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Instructions

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