# What You’ll Need:
→ Protein
01 - 1.3 pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
→ Marinade & Sauce
02 - 1/2 cup teriyaki sauce (divided: 1/4 cup for marinade, 1/4 cup for finishing)
03 - 1 tablespoon low-sodium soy sauce (optional)
04 - 1 teaspoon sesame oil
→ Grains
05 - 1 1/4 cups uncooked jasmine or brown rice
→ Vegetables
06 - 14 ounces broccoli florets
→ Garnishes
07 - 1 tablespoon toasted sesame seeds (optional)
08 - 2 spring onions (scallions), thinly sliced (optional)
# How to Make It:
01 - Cook 1 1/4 cups uncooked jasmine or brown rice according to package directions; keep covered and warm until serving.
02 - In a mixing bowl, combine the chicken pieces with 1/4 cup of the teriyaki sauce; toss to coat and let rest for 10 minutes.
03 - Bring a pot of water to a boil, blanch the broccoli florets for 4–5 minutes until bright green and just tender, then drain and hold warm.
04 - Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat; add the marinated chicken and cook 6–8 minutes, stirring occasionally, until golden and cooked through.
05 - Add the remaining 1/4 cup teriyaki sauce and the optional 1 tablespoon soy sauce to the pan, stir to coat the chicken and simmer 2–3 minutes until the sauce reduces slightly and glazes the chicken.
06 - Divide rice among four bowls, top with teriyaki chicken and broccoli, spoon any pan sauce over, and finish with toasted sesame seeds and sliced spring onions if desired.
