Name: Teriyaki chicken with broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli florets; 1 tsp canola oil; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 1/2 tsp mirin; 1/2 tsp honey; 3/4 tsp cornstarch; 1/4 tsp salt; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 10 min

In a small pot, combine the rice, water, and 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. Done when tender and water is absorbed.
While the rice simmers, whisk together the soy sauce, mirin, honey, and cornstarch in a small bowl until the cornstarch is dissolved.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until golden. Done when opaque in the center, 165°F.
Add the broccoli florets and two tablespoons of water to the skillet. Cover with a lid and steam for 3 to 4 minutes until the broccoli is bright green and tender.
Remove the lid and add the garlic and ginger, stirring for 1 minute until fragrant. Pour the sauce mixture into the skillet. Cook, tossing everything together, for 2 minutes until the sauce thickens and coats the chicken and broccoli.
Fluff the rice with a fork and place it on a plate. Top with the teriyaki chicken and broccoli, then garnish with the green onions.

Nutrition

Ingredients

Instructions

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