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5 from 2 votes

Teriyaki Chicken with Broccoli and Rice

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 1 lb raw chicken breast, cut into 1" pieces
  • 2/3 cup Lundberg Organic Brown Jasmine Rice (120 grams)
  • 5 cups broccoli florets (460 grams)

Teriyaki Sauce

  • 3 tbsp light brown sugar (36 grams)
  • 2 tbsp hoisin sauce (34 grams)
  • 2 tbsp rice wine vinegar
  • 1 1/2 tbsp low sodium soy sauce (0.75 fl oz)
  • 1 tbsp ginger paste (16 grams)
  • 1/2 tbsp sesame oil (7 grams)
  • 3 garlic cloves, minced (12 grams)

Instructions

  • Add all sauce ingredients to a small pot and bring to a boil over medium heat.  Lower heat to a simmer for another 10 minutes.  Allow to cool slightly.
  • Marinate chicken in 1/3 of the teriyaki sauce for at least 1 hour.  Reserve remaining sauce in the refrigerator.
  • Cook rice according to package directions.  Divide evenly among 4 serving dishes. Set aside.
  • Add broccoli to a large microwave safe bowl. Cover with a very damp paper towel and microwave for 2 minutes or until broccoli is bright green. Divide evenly among serving dishes. Set aside.
  • Heat skillet over medium-high heat again.  Add marinated chicken (with the marinade) and cook covered for 2-3 minutes.  Remove cover and flip chicken, covering again for about 1 minute.  Uncover and allow marinade to reduce as chicken finishes cooking through.  Add remaining teriyaki sauce on top of chicken and mix.
  • Divide chicken evenly among serving dishes.  Top with sesame seeds, if desired.

Nutrition

Calories: 280kcal | Carbohydrates: 32g | Protein: 29g | Fat: 4g | Cholesterol: 67mg | Sodium: 424mg | Potassium: 704mg | Fiber: 4g | Sugar: 16g