Name: Teriyaki chicken and broccoli stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 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, cut into bite-size florets; 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; 1/2 tsp rice vinegar; 2 tbsp water; 1/8 tsp salt; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, the first portion of water, and the 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. Done when tender and water absorbed.
While the rice cooks, place the broccoli in a microwave-safe bowl with a splash of water. Cover and microwave for 3 minutes until tender-crisp, then drain and set aside. Done when tender-crisp.
In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, minced garlic, rice vinegar, cornstarch, and the second portion of water until the cornstarch is completely dissolved.
Heat the canola 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 to 4 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Reduce the heat to medium. Give the sauce a quick whisk and pour it into the skillet. Simmer for 2 minutes, stirring often, until the glaze is glossy and thick enough to coat a spoon. Stir in the steamed broccoli to coat and warm through. Done when glossy and thickened.
Spoon the jasmine rice onto a plate. Top with the teriyaki chicken and broccoli, making sure to drizzle over all the remaining sauce. Garnish with green onions.

Nutrition

Ingredients

Instructions

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