Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1.5 lb boneless skinless chicken breast, cubed
  • 3 cups broccoli florets
  • 2 medium carrots, sliced into coins
  • 1 tbsp avocado oil
  • 3 cups cooked brown rice
  • 2 stalks scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk the glaze. Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl. Note: Stir until the honey is completely dissolved.
  2. Heat the oil. Pour avocado oil into a large non stick skillet over medium high heat. Wait until the oil shimmers before adding the meat.
  3. Sear the chicken. Add chicken cubes in a single layer. Cook 3–4 mins until a golden brown crust forms. Flip and cook another 3 mins until just cooked through. Note: Avoid stirring too often; let the crust develop.
  4. Add the vegetables. Toss in broccoli and sliced carrots. Sauté for 4–5 mins until vibrant green and crisp tender. Note: You want a snap, not mush.
  5. Glaze the mixture. Pour the prepared teriyaki sauce over the chicken and veggies. Simmer for 2–3 mins until the sauce thickens into a glossy coating. Note: The sauce should bubble and reduce quickly.
  6. Portion the rice. Divide the cooked brown rice into four bowls.
  7. Assemble the bowl. Top the rice with the teriyaki chicken and vegetable mixture.
  8. Final garnish. Sprinkle with sliced scallions and toasted sesame seeds.