Teriyaki Chicken

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

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 |