Ingredients:

  • 1.25 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 3/4 cup uncooked brown rice
  • 1 cup broccoli florets (per serving, 4 cups total)
  • 1 Tbsp high-heat cooking oil (vegetable or canola)
  • 1 tsp sesame oil
  • 1/3 cup low-sodium soy sauce
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup water (for sauce base)
  • 1 Tbsp cornstarch (for slurry)

Instructions:

  1. Cook the brown rice according to package instructions. While the rice cooks, cut the chicken into 1-inch cubes.
  2. Prepare the sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, and 1/4 cup water. In a separate tiny bowl, whisk the cornstarch with 1 Tbsp of cold water until smooth to create the slurry.
  3. Heat the high-heat cooking oil in a large skillet over medium-high heat. Add the chicken cubes and sear until golden brown and cooked through (about 6-7 minutes). Remove chicken from the pan and set aside, leaving residual oil/fat.
  4. Reduce heat slightly. Pour the main sauce mixture into the hot skillet and bring to a simmer. Cook for 2 minutes until slight bubbling occurs.
  5. Whisk the cornstarch slurry one more time and pour it into the simmering sauce, stirring constantly. The sauce should immediately thicken into a glossy, velvety glaze. Stir in the 1 tsp of sesame oil.
  6. Return the cooked chicken to the pan and toss immediately to coat every piece thoroughly in the glaze.
  7. Serve the glazed Teriyaki chicken over the cooked brown rice, alongside steamed or quickly sautéed broccoli florets.