Name: Teriyaki chicken with rice and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp teriyaki sauce; 1 tsp canola oil; 1 green onion, thinly sliced; 1 tsp rice vinegar

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a small pinch of 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, heat a 12-inch skillet over medium-high heat with the oil. Season the chicken pieces with the remaining salt. Add the chicken to the skillet and cook for 4 minutes, flipping once, until browned.
Add the broccoli and the remaining 2 tbsp of water to the skillet. Cover immediately with a lid and steam for 3 minutes until the broccoli is bright green and crisp-tender.
Uncover the skillet and add the garlic and ginger. Cook for 1 minute until fragrant. Pour in the teriyaki sauce and toss to coat. Cook for 2 minutes more until the sauce thickens and the chicken is fully cooked. Stir in the rice vinegar. Done when opaque in the center, 165°F.
Fluff the rice with a fork and scoop it onto a plate. Top with the teriyaki chicken and broccoli mixture, then garnish with the sliced green onions.

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Ingredients

Instructions

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