Instructions
Step 1 In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger to create the teriyaki sauce.
Step 2 Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and fully cooked.
Step 3 Pour the teriyaki sauce over the chicken and stir to coat evenly.
Step 4 Mix cornstarch with water and add to the pan. Stir until the sauce thickens and becomes glossy.
Step 5 In a separate pot, steam or blanch the broccoli florets for 3–4 minutes until tender-crisp.
Step 6 In a bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, and sugar. Toss well to create a light slaw.
Step 7 Drizzle sesame oil over the chicken and stir to enhance flavor.
Step 8 Assemble the bowl by adding teriyaki chicken, steamed broccoli, and cabbage slaw.
Step 9 Serve immediately and enjoy.
Storage and Reheating Tips
Store components separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken gently in a skillet or microwave until warmed through.
Keep slaw chilled and add fresh after reheating for best texture.
Avoid overcooking broccoli during reheating to maintain its crispness.
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