1poundboneless skinless chickendiced into bite sized pieces
4cupsbroccoli florets(about 2 medium heads of broccoli)
green onionssliced for garnish
In a mixing cup, combine the ingredients for the teriyaki sauce. Set aside.
In a skillet over medium heat, heat the olive oil. Add the chicken and brown for just a minute or two.
Add in the teriyaki sauce. Bring the mixture to a simmer, and then reduce the heat to medium low. Cook for five minutes.
Add the broccoli to the skillet (no need to stir it in), cover, and cook for 5 minutes until the broccoli is tender.
Add one cup of rice to each bowl. Then add the teriyaki chicken and broccoli. Garnish with green onions and enjoy!
We love the tang that the rice wine vinegar brings to this recipe. That being said, if it is not something you keep on hand, you can skip it or replace it with 1/2 a teaspoon white vinegar. Though it is also great in our Bang Bang Shrimp.