Teriyaki Chicken with Broccoli and Veggie Fried Rice

Ingredients:

For Veggie Fried Rice:

• 1 cup of rice
• 2 cups of water
• Frozen bag of veggies
• 2 eggs
• Chopped onions
• Low sodium soy sauce
• 2 tsp of salt and pepper
• 2 tsp of onion powder
• 2 tsp of paprika
• Olive oil

For Teriyaki Sauce:

• 2 Tbsp of low sodium soy sauce
• 1/2 cup of water
• 2 Tbsp of Mirin or honey (if Mirin is unavailable)
• 2 Tbsp of brown sugar
• 1 tsp of vinegar
• 4 to 5 slices of ginger
• 1 Tbsp of minced garlic
• 2 tsp of cornstarch

For Chicken:

• 4 boneless chicken thighs
• A chunk of broccoli

Directions:

1. The night before preparing this dish, boil plain white rice. Once cooked, let it cool down before refrigerating.
2. The next day, set a skillet on medium-high heat, add olive oil, and scramble the eggs. Set them aside. Add more oil to the pan, heat it up, and add onions. Cook the onions for about two minutes, then add the veggies. Let them cook for approximately 5 minutes.
3. Add the rice from the previous night to the pan. Ensure everything is mixed well, and each rice grain is separated. Add soy sauce, onion powder, salt, and pepper to taste. Mix thoroughly.
4. Clean the chicken with salt, lime, and water. Rinse and pat dry. Season the meat with salt, pepper, onion powder, and paprika.
5. In a large skillet on medium-high heat, add oil. Once hot, add the chicken and cook for about 2.5 to 3 minutes on each side or until they have a nice seared brown skin. Remove from the pan and chop the meat.
6. In the same skillet, add the teriyaki sauce mixture. Once it simmers, reintroduce the chopped chicken and add broccoli. Cook until the broccoli is tender.
7. Serve the Teriyaki Chicken with Broccoli over a bed of Veggie Fried Rice.

Enjoy this flavorful and delicious Teriyaki Chicken and Broccoli with Veggie Fried Rice – a perfect blend of savory and satisfying goodness!