Teriyaki Chicken with Rice & Broccoli

Teriyaki Chicken

Servings: 6 | Prep & Cook: 20 minutes

Ingredients

• 1½ lbs boneless, skinless chicken breast
• 6 Tbsp packed light brown sugar
• 6 Tbsp low-sodium soy sauce
• 3 Tbsp rice vinegar
• ¾ tsp ground ginger
• 3 cloves garlic, minced
• 1½ Tbsp cornstarch
• 3 cups cooked jasmine rice
• 1 large head broccoli, steamed

Directions

1. Cut chicken breast into bite-sized pieces (about 1-inch cubes). Pat dry with paper towels.
2. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, ground ginger, minced garlic, and cornstarch until smooth. Set aside.
3. Heat a large skillet or wok over medium-high heat. Add a little oil if needed. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through.
4. Pour the teriyaki sauce over the cooked chicken. Stir to coat evenly.
5. Let the sauce simmer for 2-3 minutes, stirring frequently, until it thickens and becomes glossy.
6. Remove from heat and serve immediately over rice with steamed broccoli on the side.