Chicken teriyaki with broccoli
2 medium clove(s), minced
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1-inch cubes
4 medium, chopped (green and white parts)
Reduced-sodium chicken broth
Long grain cooked brown rice
2 cup(s), regular or instant, kept hot
4 cup(s), fresh, florets, steamed*
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.
- Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.
- Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.