Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 cups Uncooked jasmine rice (or brown rice for extra fiber)
- 3 cups Broccoli florets, steamed or sautéed
- 1/2 cup Low-sodium soy sauce
- 1/4 cup Honey or maple syrup
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon Olive oil or avocado oil
- Garnish: Green onions, sesame seeds, and red pepper flakes
Instructions
- Start by rinsing your rice under cold water until the water runs clear. Cook the rice according to the package instructions or using a rice cooker. While the rice cooks, chop your chicken breasts into uniform cubes. In a medium bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and rice vinegar to create the teriyaki base. Prepare your broccoli by cutting it into small florets.
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken cubes in a single layer, searing them until golden brown on all sides and cooked through (about 6-8 minutes). Once the chicken is cooked, pour the teriyaki sauce mixture into the pan. Bring the sauce to a light simmer. Slowly whisk in the cornstarch slurry and continue to stir for 1-2 minutes until the sauce thickens and glazes the chicken perfectly. If you are sautéing your broccoli, add it in during the last 3 minutes of cooking.
- Divide the cooked rice evenly among four bowls. Top each bowl with a generous portion of the teriyaki chicken and a heap of steamed or sautéed broccoli. Drizzle any remaining sauce from the pan over the bowls. Finish the dish by sprinkling chopped green onions, sesame seeds, and a pinch of red pepper flakes for a little kick. Serve immediately while hot and fresh.
- Cook Time: 35 minutes