Teriyaki Chicken & Broccoli Rice Bowl

Ingredients

• 150 g cooked chicken thigh, sliced
• 180 g (~1 cup) cooked brown rice
• 120 g broccoli florets
• 1 tbsp (18 g) low-sodium soy sauce
• 1½ tsp (10 g) honey
• 6 g fresh ginger, grated
• 2 cloves (6 g) garlic, minced
• 1 tsp (5 g) sesame oil

Method

1. Whisk soy sauce, honey, grated ginger and garlic into a small glaze.
2. Heat sesame oil in a pan over medium-high; add the chicken thigh and sear 3–4 minutes.
3. Pour in the glaze and simmer 2–3 minutes until it coats the chicken and turns glossy.
4. Steam or microwave the broccoli until bright green and tender.
5. Serve the chicken and broccoli over warm brown rice, spooning any pan glaze on top.