Delicious Teriyaki Chicken With Sesame Seeds, Rice & Steaming Broccoli
Serving Size / Yield
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 3 cups of white rice, cooked
- 2 tablespoon of vegetable oil
- For Sides:
- 1/4 cup of carrot sticks
- 4 cups of fresh broccoli
- For Sauce:
- 1 cup of brown sugar
- 1/4 cup of soy sauce
- 2 tablespoons of lemon juice
- 3 tablespoons of sesame seeds
- 2 teaspoons of garlic powder
- 2 teaspoons of ground ginger
- 1/2 cup of water
- 2 tablespoons of cornstarch
In a small bowl, mix the cornstarch and water. You want to make sure the cornstarch is completely dissolved.
In a small saucepan, blend brown sugar, soy sauce, lemon juice, garlic powder, sesame seeds, and ginger. Stir these ingredients until it is well mixed. Next, add the cornstarch and water. As you stir put the heat on high until the liquid boils. When the sauce boils, reduce the hit to low. Stir the sauce as it simmers for about 5 minutes.
In a skillet, cook the chicken with 1 tablespoon of vegetable oil over medium heat. Rotate the sides until each piece turns a golden shade. Once the chicken is cooked, take a paper towel and blot the chicken. Take the same skillet after it's cleaned, and combine the sauce with chicken. Then, pour the sauce over the chicken. Let it simmer for 5 minutes.
Take a clean skillet, and stir fry the broccoli and carrot sticks with 1 tablespoon of vegetable oil. After, pour onto a plate and serve.