Chicken teriyaki with broccoli
4
Points®
Total time: 33 min • Prep: 20 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
In this easy Japanese favorite stove-top meal, the chicken teriyaki stir-fry is paired with a side of broccoli for a burst of color and steamed rice to capture the sauce. We cook each component separately and then combine just before serving to keep the total cook time around 30 minutes. To steam broccoli, place florets in a microwave-safe dish, add about 1/2 inch of water and cover dish. Microwave on high until crisp-tender, about 4 minutes. Or to steam in a saucepan, set broccoli in a steamer basket or colander over simmering water, cover and steam until crisp-tender, about 4 to 5 minutes.
Ingredients
Cooking spray
1 spray(s)
Garlic
2 clove(s), minced
Uncooked skinless boneless chicken breast
1 pound(s), cut into 1-inch cubes
Scallions
4 medium, chopped (green and white parts)
Reduced sodium chicken broth
½ cup(s)
Teriyaki sauce
2 Tbsp
Cooked long grain brown rice
2 cup(s), regular or instant, kept hot
Broccoli
4 cup(s), chopped, fresh, florets, steamed*
Instructions
1
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.
2
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.
3
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.
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