Ingredients
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1.5 Pounds Chicken Thighs
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1 Pound Broccoli
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1 Onion
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4 Cloves Garlic
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1 Inch Piece Ginger Root
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15 Ounces Teriyaki Sauce
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4 Servings Cooked Rice
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Optional
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2 Tablespoons Corn Starch
Directions
- Prepare Ingredients: Cut the chicken thighs into 1-inch pieces. Cut the broccoli into bite-sized pieces. Cut the onion into 1-inch pieces. Peel and mince the garlic and ginger. If not already made, prepare the rice according to package directions.
- Cook the Chicken: In a large pan or wok, heat 1-2 tablespoons of oil and get very hot. Add in the chicken and spread out into an even layer. Let the chicken cook without stirring for 2-3 minutes until it begins to caramelize and become a deep brown color on the bottom. From there, begin to cook and stir for 5-7 minutes more until it is cooked through. Remove the chicken from the pan and place it onto a plate or bowl for step 4.
- Cook Vegetables: In the same pan or wok, add another 1-2 tablespoons of oil and heat until very hot. Add in the onion and broccoli and begin cooking and stirring for 3-4 minutes until the onions begin to soften. Add in the garlic and ginger and cook for 2-3 minutes more until the broccoli begins to soften and the onions are translucent.
- Finish and Serve: Add the chicken back into the pan with the vegetables. Cook and stir for 2-3 minutes before adding in the teriyaki sauce. Toss and stir the sauce over the vegetables to coat everything. If the sauce appears to be too thin, add 1-2 tablespoons of corn starch mixed with water to help thicken it. The thickness of the sauce is a personal preference and each sauce may also turn out thicker or thinner depending on the manufacturer. Once you have achieved the thickness you desire, ladle out a large serving onto a plate with a scoop of rice. Enjoy!
Meal Prep Tip:
This meal stores very well in the fridge. Store the rice and chicken/vegetables separately and combine just before heating up to get the best results. You can store this dish for up to 5 days in the refrigerator.
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