Name: Teriyaki chicken and broccoli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3.5 oz broccoli, cut into bite-size florets; 1 tsp canola oil; 1 1/2 tbsp low sodium soy sauce; 1 1/2 tsp mirin; 1 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp cornstarch; 3/4 tsp rice vinegar; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice and 2/3 cup of the water. 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, whisk the soy sauce, mirin, honey, grated ginger, minced garlic, cornstarch, rice vinegar, and the remaining 2 tsp of water in a small bowl until the cornstarch is dissolved.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until browned and opaque in the center. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Wipe out the skillet and heat the remaining oil over medium-high heat. Add the broccoli and 1 tablespoon of water. Cover and steam for 3 minutes, then uncover and sauté for 2 minutes more until tender-crisp.
Return the chicken to the skillet. Give the sauce a final whisk and pour it over the chicken and broccoli. Simmer for 1 minute, stirring constantly, until the sauce is glossy and thick enough to coat a spoon. Serve over the rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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