Name: Teriyaki chicken with rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt, pinch; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 1/2 tsp mirin; 3/4 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp cornstarch; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the soy sauce, mirin, honey, grated ginger, minced garlic, and cornstarch together in a small bowl until smooth.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until golden and opaque in the center. Done when opaque in the center, 165°F.
Add the broccoli florets and a tablespoon of water to the skillet. Cover and cook for 3 minutes until the broccoli is bright green and just tender when pierced with a fork. Done when bright green and just tender.
Give the sauce a quick re-whisk to incorporate the cornstarch and pour it into the skillet. Cook, stirring constantly, for 1 minute until the sauce bubbles and thickens to a glossy glaze that coats the chicken and broccoli.
Fluff the rice with a fork and spoon it into a bowl. Top with the chicken, broccoli, and all the pan sauce, then sprinkle with the sliced green onion.

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Instructions

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