Ingredients :

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 3 cups cooked jasmine rice
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced

Method :

1. Whisk the soy sauce, water, honey, brown sugar, rice vinegar, garlic, and ginger in a small bowl.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the diced chicken to the skillet and cook for 6 to 8 minutes until browned and cooked through.
4. Pour the sauce mixture over the chicken and bring to a simmer.
5. Stir in the cornstarch slurry and cook for 2 minutes until the sauce thickens and glazes the chicken.
6. Steam the broccoli florets in a separate pot until tender-crisp, about 3 to 4 minutes.
7. Divide the cooked jasmine rice, steamed broccoli, and teriyaki chicken equally among four meal prep containers.
8. Garnish with sesame seeds and sliced green onions, then let cool completely before sealing.

Recipe Notes :

Chef Pro Tip: Sear the chicken over high heat without crowding the pan to get a beautiful, deep golden crust. Variation: Swap the chicken thighs for firm cubed tofu or shrimp to change up the protein. Storage Tip: Store in airtight containers in the refrigerator for up to 4 days, and reheat in the microwave for 1.5 to 2 minutes.