Teriyaki Chicken and Broccoli
Ingredients
- 2 cloves garlic
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/4 cup dark brown sugar
- 2 tablespoons cornstarch
- water
- 4 cups broccoli
- broccoli
- broccoli
- water
- 1 large chicken breast
- 1 tablespoon vegetable oil
- broccoli
- water
- rice
Directions
In a small bowl, whisk together garlic (2 cloves), low-sodium soy sauce (1/2 cup), water (1/4 cup), rice vinegar (2 tablespoons), dark brown sugar (1/4 cup), and cornstarch (2 tablespoons) for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli (4 cups). Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken breast (1 large) on both sides with vegetable oil (1 tablespoon) over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
Serve over rice.