Quick Teriyaki Chicken Rice Bowls
4
Bite-size chicken breast glazed with a quick teriyaki sauce of soy, ginger, and garlic, served over rice with steamed broccoli.
| prepCook rice according to package instructions | ||||
| prepSteam broccoli | ||||
| 450 g boneless skinless chicken breast, cut into bite-size pieces | Season chicken with salt & pepper | Cook in skillet, stirring often, until done | Add sauce to chicken, stir constantly until thickened & glossy | Serve with rice & broccoli |
| 1/2 teaspoon salt | ||||
| 1/4 teaspoon black pepper | ||||
| 50 g packed light brown sugar | Whisk brown sugar, soy sauce, vinegar, ginger, garlic & cornstarch | |||
| 60 ml low-sodium soy sauce | ||||
| 30 ml rice or apple cider vinegar | ||||
| 1/2 teaspoon ground ginger | ||||
| 2 cloves garlic, minced | ||||
| 1 tablespoon cornstarch | ||||
| rice | ||||
| steamed broccoli | ||||
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