Ingredients
Scale
- 500g chicken breast, cubed
- 1 tbsp olive oil
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tsp cornstarch + 2 tbsp water (for slurry)
- 2 cups broccoli florets
- 1 cup jasmine or basmati rice
- 2 cups water
- Salt & pepper, to taste
Instructions
- Cook rice: Boil salted water, add rice, cover, and simmer for 10-12 minutes until fluffy.
- Steam broccoli: In a pot, bring water to boil and steam broccoli florets for about 5 minutes until bright green and tender-crisp.
- Sauté chicken: Heat olive oil in a skillet over medium heat. Add chicken cubes, season with salt and pepper, and cook until golden brown (6-8 minutes).
- Prepare teriyaki sauce: In a mixing bowl, combine soy sauce, honey, rice vinegar, minced garlic, ginger, and brown sugar. Pour into the skillet with chicken; simmer for 2-3 minutes.
- Thicken sauce: Stir in cornstarch mixed with water; cook until the sauce thickens (about 1 minute).
- Serve: Assemble by placing cooked chicken over rice with steamed broccoli on the side. Drizzle any extra teriyaki sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 14g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg