Teriyaki Chicken with Jasmine Rice & Broccoli

🛒 Ingredients

For the Chicken

• 1 chicken breasts (or thigh), cut into bite-size pieces

• 2 tbsp soy sauce

• 2 tbsp honey or brown sugar

• 1 tbsp mirin (or water + pinch of sugar)

• 1 tsp sesame oil

• 2 cloves garlic (minced)

• 1 tsp grated ginger

• 1 tsp cornstarch + 2 tbsp water (slurry, for thickening)
  
  

For the Rice

• 1 cup jasmine rice

• 1 ¾ cups water

• Pinch of salt

For the Broccoli

• 2 cups broccoli florets

• 1 tbsp olive oil or butter

• Salt & pepper to taste

👨🍳 Instructions

1. Cook the rice

• Rinse rice until water runs clear.

• Add rice, water, and salt to a pot.

• Bring to a boil, then cover and simmer on low for 12–15 minutes.

• Remove from heat and let sit covered for 5 minutes.

2. Make the teriyaki sauce

Mix soy sauce, honey, mirin, sesame oil, garlic, and ginger.

3. Cook the chicken

• Heat a pan over medium-high heat.

• Cook chicken until browned and fully cooked (about 6–8 minutes).

• Pour in the teriyaki sauce and let it simmer.

• Add cornstarch slurry and stir until sauce thickens and coats the chicken.

4. Cook the broccoli

• Option 1 (quick sauté): Cook in a pan with oil for 4–5 minutes.

• Option 2 (steam): Steam for 4–6 minutes until tender but still bright green.

• Season lightly with salt & pepper.