Chef Marlene, based in Miami, prepared this fantastic dish for me which I’m excited to share with you. It’s an easy Chicken Teriyaki. It’s packed with flavor and nutrition, making it a perfect meal for any day of the week. Follow these easy steps, and you’ll have a satisfying Chicken Teriyaki ready to serve.

Macros (Per Serve):

  • Calories: 372 Kcals
  • Protein: 45g
  • Carbohydrates: 34g
  • Fat: 6.2g

Ingredients:

  • 200g White rice
  • 685g Broccoli
  • 440g Chicken breast
  • 7ml Light Olive Oil
  • 80ml Soy Sauce
  • 8g Cornstarch
  • 15g Xylitol KAL
  • 1 serve Ginger Paste (Gourmet Garden)
  • 1 serve Chili Pepper Spice Blend
  • 32ml Rice Vinegar (Nakano)
  • Rice Veggies Cauliflower (Green Giant)

Method:

Step 1: Prepare Rice

  • Rinse the white rice thoroughly in cold water.
  • Cook the rice according to package instructions. Once cooked, set aside and keep warm.

Step 2: Prepare Ingredients

  • Cut the broccoli into florets.
  • Slice the chicken breast into thin strips.
  • Measure out all other ingredients according to the listed quantities.

Step 3: Marinate Chicken

  • In a bowl, combine the sliced chicken breast with soy sauce, ginger paste, chili pepper spice blend, and xylitol KAL. Let it marinate for at least 15 minutes.

Step 4: Prepare Sauce

  • In a small bowl, mix together soy sauce, rice vinegar, and cornstarch until well combined. Set aside.

Step 5: Cook Vegetables

  • Heat a large skillet or wok over medium-high heat and add the olive oil.
  • Add the broccoli florets and cauliflower rice veggies to the skillet. Stir-fry for about 5-7 minutes until they are tender-crisp. Remove from the skillet and set aside.

Step 6: Cook Chicken

  • In the same skillet, add the marinated chicken strips. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes.

Step 7: Combine Ingredients

  • Return the cooked vegetables to the skillet with the chicken.

Step 8: Add Sauce

  • Pour the prepared sauce over the chicken and vegetables in the skillet.

Step 9: Stir Fry

  • Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly. Serve the Chicken Teriyaki hot over the cooked white rice.

Step 10: Garnish (optional)

  • Garnish with chopped peanuts, sliced green onions, or fresh cilantro for added flavor and texture.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

This Chicken Teriyaki recipe is a fantastic choice for a healthy and delicious meal. It’s quick to prepare and full of flavor, thanks to Chef Marlene’s expertise. Try it out and let us know what you think in the comments below!