Description
This easy teriyaki chicken with rice and vegetables is perfect for meal planning. You can keep it in the fridge for up to 5 days or freeze it for up to a month. And best of all, it’s sugar and gluten-free. Oh, and you can make it in just 30 minutes.
Ingredients
- FOR THE TERIYAKI SAUCE:
- 2 cloves Garlic, Minced Or Pressed
- 2 Tablespoons Fresh Ginger, Finely Grated
- 1 Tablespoon Raw Honey
- ⅓ cups Coconut Aminos
- ⅓ cups Fresh Orange Juice
- ½ Tablespoons Gluten Free Flour
- FOR THE CHICKEN:
- 1-½ pound Chicken Breast, Boneless Skinless Diced
- 2 Tablespoons Vegetable Oil, Divided
- 1 Broccoli Head, Medium, Broken Into Florets
- 2 cups Jasmine Rice Cooked
- 2 Carrots, Peeled And Sliced
- 1 Tablespoon Sesame Seeds, To Garnish
Preparation
Mix all sauce ingredients together and set aside.
Heat oil in a large skillet or non-stick pan over medium-high heat. Add chicken and cook until golden on the sides, about 6–8 minutes.
Pour teriyaki sauce over the chicken, lower the heat and simmer until the sauce thickens and the chicken is cooked through, about 3–4 minutes. Set aside and clean the skillet.
Heat remaining tablespoon of oil in the skillet and add in broccoli and carrots. Season generously with salt and pepper and stir-fry for about 4–5 minutes.
To assemble the bowls, add 1/2 cup rice, then the stir-fried veggies and teriyaki chicken. Garnish with sesame seeds and enjoy!
