Name: Teriyaki chicken with broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1/4 cup jasmine rice; 1/2 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 1/2 tsp mirin; 1/2 tsp honey; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a 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.
In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, minced garlic, cornstarch, and the remaining 2 tbsp of water until smooth.
Place the broccoli in the skillet with 2 tablespoons of water. Cover and cook over medium-high heat for 3 to 4 minutes until bright green and tender-crisp. Remove the broccoli from the skillet and wipe the pan dry.
Season the chicken with the remaining salt. Heat the oil in the same skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes without moving. Flip and cook for 2 to 3 minutes more until golden. Done when opaque in the center, 165°F.
Return the broccoli to the skillet. Briefly re-whisk the sauce and pour it over the chicken and broccoli. Cook, stirring constantly, for 1 minute until the sauce thickens and coats the food. Fluff the rice and serve alongside the chicken.

Nutrition

Ingredients

Instructions

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