Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups Cooked Rice (e.g., Jasmine or short-grain)
- 2 cups Broccoli Florets, steamed or blanched
- 1 cup Shredded Carrots
- 1 cup Edamame, shelled and steamed
Sauce Ingredients
- 0.5 cup Low-Sodium Soy Sauce
- 0.25 cup Mirin
- 2 tablespoons Brown Sugar, packed
- 1 tablespoon Fresh Ginger, minced
- 2 cloves Fresh Garlic, minced
- 1 teaspoon Cornstarch, mixed with 2 teaspoons cold water For thickening the sauce
For Garnish
- Toasted sesame seeds and sliced green onions For garnish before serving
Method
Preparation
- Cook rice according to package directions. Steam or blanch the broccoli and edamame until tender-crisp. Set aside.
- In a small saucepan, combine soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a simmer over medium heat until the sugar dissolves.
- Whisk in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat.
- Toss chicken pieces with 1 tablespoon of cornstarch.
Cooking
- Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until browned and cooked through.
- Pour the teriyaki sauce over the cooked chicken in the skillet. Stir to combine and simmer for 1 minute until the sauce is glossy and coats the chicken.
Assembly
- Divide the cooked rice among four bowls. Top with the teriyaki chicken, broccoli, carrots, and edamame.
- Garnish with sesame seeds and green onions before serving.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 8gSugar: 8g
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking. You can adjust the toppings to your liking. For a gluten-free option, use tamari instead of soy sauce.
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