Soyaki Chicken
Serving Size: 4
Cook Time: 30 minutes & Prep time: 5 minutes
Nutrition Facts Per Serving
Calories: 430 | Protein: 55 g | Carbohydrates: 55 g | Fat: 4 g | Sodium: 615 mg
Ingredients:
1 LB Chicken Brest
1 cup Broccoli Florets
2-3 large Carrots, chopped
1 cup White Basmati Rice or Jasmine Rice
½ - ¾ Bottle TJ’s Soyaki Sauce, or any Teriyaki Sauce
Splash of Olive oil, or Sesame oil
Instructions:
Marinate the Chicken: Place the chicken in a bowl or resealable bag and coat with Soyaki sauce (or your favorite teriyaki sauce). Marinate for at least 1 hour, or overnight for deeper flavor.
Sear the Chicken: Heat oil in a large pan over medium-high heat. Remove the chicken from the marinade and add it to the pan. Sear for 5–10 minutes per side, until a golden, slightly crisp crust forms. For a more charred finish, cook closer to 8–10 minutes per side.
Simmer with Sauce & Vegetables: Add additional Soyaki sauce and vegetables to the pan, ensuring everything is well coated and able to simmer in the sauce. Reduce heat to low and let everything simmer for 10–15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Cook Rice: Cook rice in a rice cooker or in a pot using a 1:2 rice-to-water ratio.
Serve: Spoon the chicken and vegetables over rice, drizzle with extra sauce for added flavor, and serve warm.
Special Note
Cut the chicken into 1-inch pieces to reduce cook time
Steam veggies in rice cooker instead and drizzle sauce on top once cooked
