Chicken Teriyaki Rice Bowl

I love Wow Bao's Chicken Teriyaki, this is better!

For the broccoli, I use Whole Food's frozen Roasted Broccoli in Extra Virgin Olive Oil and toss in about 1 cup (frozen) in when the chicken is sautéing.  Cover to make sure it cooks until tender, about 10 minutes.  

Ingredients:

1 lb. boneless, skinless, organic chicken breast tenderloins

salt and pepper

For the sauce:

1/4 cup packed light brown sugar

1/4 cup soy sauce

2 tablespoons rice or apple cider vinegar (I had apple cider vinegar on hand)

1/2 teaspoon ground ginger

2 cloves garlic, minced (optional, I left them out for my recipe)

1 tablespoon cornstarch

Additional:

Steamed white rice (I love short grain rice which is sushi rice).

Broccoli

Instructions:

Cook rice according to instructions on packaging.

Season chicken pieces with salt and pepper and place in large non-stick skillet that has been sprayed with olive oil cooking spray.

Cook until done, stirring often.  Add broccoli and cook covered until fork tender.

In a small bowl combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch.  Whisk together until there are no cornstarch lumps.  Add sauce to chicken and cook stirring constantly until it thickens into a shiny glaze.

Remove from that and serve immediately over rice in a bistro bowl.

adapted from www.crunchcreamysweet.com