Teriyaki Chicken with Steamed Broccoli

Succulent chicken breast slices simmered in a rich gluten-free tamari glaze, served over jasmine rice with crisp broccoli.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Saturated-Fat

Tags

• quick
• sauté
• savory
• sweet

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into bite-sized strips)
• 1 tablespoon vegetable oil
• 3 tablespoon gluten-free tamari
• 2 tablespoon honey
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 head broccoli (cut into florets)
• 1 cup jasmine rice (uncooked)
• 2 cup water

Instructions

1. Combine jasmine rice and 2 cups water in a small pot, bring to a boil, cover, reduce heat to low, and simmer 15 minutes until liquid is absorbed.
2. In a small bowl, whisk together gluten-free tamari, honey, minced garlic, and grated fresh ginger.
3. Heat vegetable oil in a large skillet over medium-high heat. Add sliced chicken breast and sauté 5 minutes until lightly browned.
4. Add broccoli florets and the prepared tamari-honey sauce to the skillet. Cover and simmer 5 minutes until broccoli is vibrant green and chicken is cooked through to 165 degrees F.
5. Serve the glazed chicken and broccoli spooned generously over warm jasmine rice.

Notes

Be sure to use certified gluten-free tamari to keep the dish entirely wheat-free.

Nutrition (per serving)

• Calories: 544
• Protein: 43.2 g
• Carbohydrates: 74.5 g
• Fat: 8.5 g
• Fiber: 3.6 g
• Sodium: 1100 mg
• Saturated Fat: 1.3 g
• Sugar: 12.4 g
• Cholesterol: 107 mg