Target: 6 × 4 inches · landscape

Quick Chicken Teriyaki Rice Bowls

15 min · 4 servings

Ingredients

□

□ 2 tbsp low-sodium soy sauce

□ 1 tbsp honey

□ 2 cloves garlic, grated

□ 1 tsp grated fresh ginger

□ 1 tsp cornstarch

□ 1 tbsp water

□ 1 tbsp neutral oil

□ 12 oz frozen broccoli florets

□ 2 microwaveable brown-rice pouches, about 8.8 oz each

□ 2 scallions, thinly sliced

1. Stir soy sauce, honey, garlic, ginger, and cornstarch slurry. Microwave frozen broccoli until crisp-tender; drain.

2. Microwave brown-rice pouches and cover. Heat oil in a large skillet over medium-high.

3. Sear chicken pieces, then add sauce and cook until glossy and chicken reaches 165 F.

4. Toss in broccoli until hot. Divide over rice in four bowls and finish with scallions.

Cook’s note: Run the microwave and skillet at the same time to keep the dinner within 15 minutes.