Teriyaki Chicken Rice Bowl

Ingredients

• Chicken breast

  raw, skinless

  6 oz or 170g

• Garlic

  raw

  2 cloves, minced or 6g

• Ginger root

  raw

  1 tsp or 2g

• Tamari soy sauce

  2 tbsp or 36g

• Sesame oil

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Cornstarch

  1 tsp or 3g

• Water

  1 tbsp or 15g

• Scallions

  tops only

  2 stalk or 24g

• Sesame seeds

  whole, dried

  1 tsp or 3g

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  2 cup or 473g

Directions

1. Cook rice according to package directions or in a rice cooker. If you use a rice cooker, you can easily steam the broccoli on top, for a quicker meal.
2. Mix sesame oil, rice vinegar and soy sauce and set aside. In a separate small dish, mix cold water and cornstarch together and side aside.
3. In a large saucepan, sautee chicken until thoroughly cooked. Make a well in the middle and using extra sesame oil or olive oil, add it in the middle and sautee the garlic, minced ginger and the white of the scallions, for a couple of minutes. Mix all ingredients.
4. Add sauce in the middle of the pan and then add the cornstarch mixture. Mix in well to thicken the sauce, then thoroughly coat the chicken. Remove from heat.
5. Serve over the steamed rice and broccoli and drizzle with remaining sauce and top with chopped green onions and toasted sesame seeds. ENJOY! Video tutorial on Instagram.com/mimis_plates/