Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp avocado oil
  • 3 cups broccoli florets
  • 2 medium carrots, thinly sliced into rounds
  • 3 cups cooked brown rice
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk together the soy sauce, mirin, honey, ginger, and garlic in a small bowl. In a separate tiny cup, mix the cornstarch with cold water to create a slurry.
  2. Heat avocado oil in a large non-stick skillet or wok over high heat until shimmering. Add chicken in a single layer; sear undisturbed for 3 minutes to form a golden-brown crust, then stir and cook for another 2-3 minutes until nearly cooked through.
  3. Add broccoli and carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Pour the teriyaki sauce over the chicken and vegetables. Let it bubble for 1 minute, then stir in the cornstarch slurry and simmer for 60 seconds until the sauce thickens into a glossy glaze.
  5. Serve the teriyaki chicken and vegetables over cooked brown rice and garnish with sliced scallions and toasted sesame seeds.