Name: Chicken Teriyaki
Prep time: 20 min
Cook time: 20 min
Ingredients: 1/2 cup Jasmine rice; 2 TBSP Reduced-sodium soy sauce; 1 TBSP Rice wine vinegar (or Mirin); 1 TBSP Sake; 2 TBSP Brown sugar; 8 oz Chicken breast boneless skinless (diced into bite sized pieces); Salt (to taste); Black pepper (to taste); 1 TBSP Vegetable oil; 1.5 cups Broccoli florets; 1 tsp Sesame oil ((optional)); ¼ cup Scallions (sliced (for garnish)); 1 TBSP Sesame seeds ((for garnish)); 24 oz Sweet tea (cold)

Chicken Teriyaki

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 432kcal

Ingredients

Chicken Teriyaki

1/2 cup Jasmine rice
2 TBSP Reduced-sodium soy sauce
1 TBSP Rice wine vinegar or Mirin
1 TBSP Sake
2 TBSP Brown sugar
8 oz Chicken breast boneless skinless diced into bite sized pieces
Salt to taste
Black pepper to taste
1 TBSP Vegetable oil
1.5 cups Broccoli florets
1 tsp Sesame oil (optional)
¼ cup Scallions sliced (for garnish)
1 TBSP Sesame seeds (for garnish)

Sweet Iced Tea

24 oz Sweet tea cold

US Customary - Metric

Instructions

Start by cooking the rice according to package instructions.
While the rice is cooking, prepare the teriyaki sauce. In a bowl, mix together soy sauce, rice wine (or mirin), sake, and brown sugar. Set aside.
Cut the chicken breasts into bite-sized pieces. Salt and pepper the chicken.
Heat vegetable oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until browned on all sides.
Pour the teriyaki sauce over the chicken, reduce heat to medium, and let it simmer until the sauce thickens and coats the chicken (about 5-7 minutes).
In the last 3 minutes of cooking, add broccoli florets to the skillet and cook until they are tender-crisp.
Optional: Drizzle sesame oil over the chicken and broccoli for extra flavor.
Serve the teriyaki chicken and broccoli over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds. Enjoy with a glass of sweet iced tea.

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