Teriyaki Chicken with Broccoli

Teriyaki Chicken with Broccoli
  • 1 tablespoon grapeseed oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 cups fresh broccoli florets (8 oz.)
  • ¼ cup lower-sodium tamari (can substitute soy sauce)
  • 2 tablespoons pineapple juice
  • 1 ½ tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated garlic
  • 2 teaspoons cornstarch
  • 1 teaspoon grated fresh ginger
  • 2 (8.8 ounce) pouches precooked microwaveable brown rice, prepared according to package directions
  • ¼ cup thinly sliced scallions
  • 1 teaspoon toasted sesame seeds


Heat oil in a large skillet over high heat. Add chicken; cook, stirring often, until browned and mostly cooked, about 6 minutes. Add broccoli; cook, stirring often, until bright green and tender, about 5 minutes. Meanwhile, stir together tamari, pineapple juice, honey, vinegar, garlic, cornstarch and ginger in a small bowl. Add the tamari mixture to the chicken mixture in the pan. Cook over high heat, stirring constantly, until the liquid is thickened and the mixture is glazed, about 20 seconds. Remove from heat. Serve the chicken mixture over rice; sprinkle evenly with scallions and sesame seeds. Serves 4

Nutritional Information: Serving Size: About 1 Cup Chicken Mixture & 3/4 Cup Rice Per Serving: 426 calories; protein 35g; carbohydrates 53g; dietary fiber 4g; sugars 9g; fat 8g; saturated fat 1g; calcium 66mg; potassium 733mg; sodium 774mg; added sugar 6g.