Teriyaki Chicken with Sesame-Free Broccoli

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 lb Broccoli Florets
• 1 tbsp Avocado Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 cups Cooked Rice

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 1.5 lbs chicken thighs into bite-sized pieces, about 1-inch 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 1 lb 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 400°F (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 165°F (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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