TERIYAKI CHICKEN AND BROCCOLI – This easy 20-minute chicken and broccoli teriyaki recipe will be one that you keep on your dinner menu rotation WEEKLY.
TERIYAKI CHICKEN AND BROCCOLI
— 1 cup of rice
— 2 cups of water
— 2 eggs Onions chopped
— Low sodium soy sauce
— 4 boneless chicken thighs
— A hunk of broccoli
— 2 tsp of salt and pepper
— 2 tsp of onion powder
— Frozen bag of veggies
— 2 tsp of paprika Olive oil For sauce
— 2 Tbsp of low sodiumsoy sauce
— 1/2 cup of water
— 2 Tbsp of Mirin or honey if you don’t have any
— 2 Tbsp of brown sugar
— 1 tsp of vinegar
— 4 to 5 ginger slices
— 1 Tbsp of minced garlic
— 2 tsp of corn starch
The night before, you make these dishes. Boil you some plain white rice.
Once it’s cooked, let it cool down before placing it in the fridge.
The next day, set a skillet on medium high heat, add your olive oil, then add your eggs. Scramble them up real good and place to the side. Next add more oil to the pan, once the oil heats up, add your onions.
Let the onions cook down for about two minutes, then add your veggies. Let your veggies cook for about 5 minutes.
Next add your last night rice to the pan, make sure you mix everything together and make sure all the rice grains are separated.
Add your soy sauce and some onion powder. Mix well. Add salt and pepper to taste.
Once that’s done, clean your chicken with salt, lime, and water. Rinse off, then pat dry. Season your meat with salt pepper onion powder and paprika.
Grab a large skillet and put in on medium high heat. Once the oil gets really hot, add your chicken. Let it cook for about 2/12 minutes to 3 minutes on each side, or until they have a nice seared brown skin.
Remove from pan and chop meat up. I’m the same skillet, add your teriyaki mixer. Once it comes to a simmer, throw your chicken back in and add some broccoli.
Let that cook until broccoli is nice and tender. And there you have it.
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