Teriyaki chicken & rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the basmati rice 3–5 times until water runs clear. Cook in salted water on low heat for 15–20 minutes until fluffy.

Step 2

2. In a bowl, mix chicken with garlic purée, ginger purée, onion powder, garlic powder, and pepper. Marinate for 10–15 minutes.

Step 3

3. Spray a pan with oil. Cook onion, carrot, and broccoli over medium heat for 5 minutes until slightly tender. Remove and set aside.

Step 4

4. In the same pan, cook the chicken for 5–7 minutes, stirring, until fully cooked and lightly golden.

Step 5

5. Add teriyaki sauce, soy sauce, and 3 tbsp water. Drizzle honey and simmer for 1–2 minutes until slightly thickened.

Step 6

6. Add vegetables back into the pan and mix for 2–3 minutes until everything is coated.

Step 7

7. Serve by dividing the rice into 3 portions and topping with the chicken and vegetables.