Teriyaki Chicken with Sesame-Free Broccoli

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 2 cloves Garlic
• 1 tsp Ginger
• about 450 g Broccoli Florets
• 1 tbsp Avocado Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated ginger until well combined.
2. 2Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes. Add the cut chicken to the bowl with the marinade and toss to coat evenly. Let the chicken marinate for at least 10 minutes at room temperature.
3. 3Place the about 450 g broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 5 to 7 minutes, or until the broccoli is tender-crisp. Remove from heat and set aside.
4. 4Heat the 1 tablespoon avocado oil in a large skillet over medium-high heat, around 204.4°C (200°C). Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
5. 5Season the cooked chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to distribute evenly.
6. 6Serve the teriyaki chicken immediately over the 4 cups of cooked rice, alongside the steamed broccoli.

Substitutions

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