Name: Teriyaki chicken and broccoli bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets; 1 tsp canola oil; 1 1/2 tbsp teriyaki sauce; 1 clove garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 green onion, sliced; 3/4 tsp cornstarch; 1 tbsp water

Instructions

Prep 15 min · Cook 15 min

Combine rice, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a tight lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until browned and opaque. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Add the remaining oil to the skillet along with the broccoli and a splash of water. Cover and steam for 4 minutes until the broccoli is bright green and crisp-tender. Pierce a stem with a knife tip; it should go in with slight resistance.
Uncover the skillet and let any leftover steaming water cook off. Add the garlic and ginger and cook for 1 minute until fragrant. In a small bowl, whisk the cornstarch into the water. Return the chicken to the skillet, pour in the teriyaki sauce and the cornstarch mixture. Simmer for 2 to 3 minutes, stirring constantly, until the sauce coats a spoon and looks glossy.
Fluff the jasmine rice with a fork and place it in a bowl. Top with the teriyaki chicken and broccoli. Garnish with the sliced green onions and taste before adding any more salt.

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Instructions

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