Teriyaki Chicken with Rice and Broccoli

Instructions

Step 1 Heat olive oil in a skillet over medium-high heat.
Step 2 Season sliced chicken with salt and pepper, then add to the pan and cook until lightly browned and cooked through.
Step 3 Add garlic and ginger, cooking for about 30 seconds until fragrant.
Step 4 Pour in teriyaki sauce and soy sauce, stirring to coat the chicken.
Step 5 Simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.
Step 6 In a separate pot or pan, add broccoli and water, cover, and steam for 4–5 minutes until tender.
Step 7 Assemble the plate by serving rice with teriyaki chicken and steamed broccoli.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet or microwave until warmed through.
Add a splash of water when reheating to keep the chicken and rice from drying out.
Broccoli is best reheated briefly to maintain its texture.
Freeze chicken and rice separately for up to 2 months for best quality.