Teriyaki Chicken with Vegetables and rice

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 full breast (both fillets) or 580g

• Carrots

  Raw

  4 large or 288g

• Garlic

  Raw

  2 cloves, minced or 6g

• Broccoli

  Raw

  1 ¼ lb or 567g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Honey

  ¼ cup or 85g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Teriyaki Marindade & Sauce

  Great Value

  1 tbsp or 28g

• White Rice

  Minute

  ½ cup or 46g

Directions

1. Chop chicken and broccoli.
2. In a small bowl mix the ginger, soy sauce, water, cornstarch, and honey.
3. In a large sauce pan, heat the olive oil. Add the chicken and carrots and cook stirring until almost tender, about 6-8 minutes. Add garlic and cook for another minute.
4. While the chicken is cooking heat the broccoli in a microwave safe bowl for 3-4 minutes.
5. Add the sauce to the chicken and carrots. Stir for 1-2 minutes, or until thickened.
6. Turn heat off and add the broccoli. Serve hot and enjoy!

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