Teriyaki Chicken with Super Greens and White Rice
A delicious and wholesome meal featuring tender teriyaki-glazed chicken, sautéed super greens, and fluffy white rice. Perfect for a nutritious family dinner.
Dietary Information
Equipment Needed
Ingredients
Instructions
In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, garlic, and ginger. Bring to a simmer over medium heat.
Mix cornstarch and water in a separate bowl to create a slurry. Add to the saucepan and stir until the sauce thickens. Remove from heat and set aside.
Cook rice: Rinse rice under cold water until water runs clear. Add rice and water to a pot, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest for 5 minutes.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove chicken and let rest for 5 minutes.
Slice chicken and brush generously with teriyaki sauce.
In the same skillet, add remaining oil. Sauté kale, spinach, broccoli, and snow peas for 3-4 minutes until vibrant and just tender. Season with salt and pepper.
To serve: Fluff rice and portion onto plates. Top with sliced teriyaki chicken and super greens. Garnish with sesame seeds and sliced green onions if desired.
