Teriyaki Chicken

Sharon Reid

Process

  • 4 Servings
  • 20 Minutes

Ingredients

  • 1.5 lbs Skinless boneless chicken breasts or thighs diced into 1-inch cubes
  • 1 Tbsp Sesame Oil
  • 4 Cups Broccoli Florets fresh or frozen
  • 2 Cups Cooked brown rice or quinoa
  • 1 Tbsp Sesame seeds to garnish
  • 2 Tbsp Sliced green onions
  • 2 Tbsp Sliced chili or to taste

For the Teriyaki Sauce

  • 2 Garlic Cloves finely grated
  • 2 Tbsp Fresh ginger finely grated
  • 1 Tbsp Raw honey
  • 1/4 Cup Low-sodium soy sauce
  • 1/4 Cup Freshly squeezed orange juice
  • 1/2 Tbsp Cornstarch
teriyaki chicken rice broccoli green onions

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add in chicken and cook stirring occasionally for about 4-5 minutes, or until almost cooked through.
  • Meanwhile whisk all teriyaki sauce into a small bowl, then pour over the chicken.
  • Lower the heat and simmer for 3-5 minutes, until the sauce thickens and nicely coats the chicken.
  • Steam the broccoli until just tender, 5-8 minutes.
  • Divide the cooked brown rice among 4 glass containers, and top with steamed broccoli and teriyaki chicken.
  • Garnish with sesame seeds, chilies, and green onions and enjoy!
  • Refrigerate for 3-5 days and reheat just before serving.

Notes:

Calories: 422kcal | Carbohydrates: 39g |

Protein: 42g| Fat: 10g | Saturated Fat: 1g |

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