1 cup of rice
2 cups of water
Frozen bag of veggies
2 eggs Onions chopped
Low sodium soy sauce
4 boneless chicken thighs
A hunk of broccoli
2 tsp of salt and pepper
2 tsp of onion powder
2 tsp of paprika Olive oil For sauce
2 Tbsp of low sodiumsoy sauce
1/2 cup of water
2 Tbsp of Mirin or honey if you don’t have any
2 Tbsp of brown sugar
1 tsp of vinegar
4 to 5 ginger slices
1 Tbsp of minced garlic
2 tsp of corn starch
You prepare these foods the night before. Bring some plain white rice to a boil.
Allow it to cool completely before placing it in the refrigerator.
Set a skillet over medium high heat the next day, add your olive oil, and then your eggs. Scramble them thoroughly and set them aside. After that, add more oil to the pan and once it’s hot, add your onions.
Allow the onions to soften for two minutes before adding your vegetables. Allow about 5 minutes of cooking time for your vegetables.
After that, add the rice from the night before to the pan. Make sure everything is well combined and that all of the rice grains are separated.
Combine the soy sauce and onion powder in a bowl. Mix thoroughly. Season to taste with salt and pepper.
Clean your chicken with salt, lime, and water after that. After rinsing, pat dry. Salt, pepper, onion powder, and paprika should all be used to season your meat.
Preheat a large skillet over medium-high heat. When the oil is very heated, add your chicken. Allow it to cook for 2/12 to 3 minutes on each side, or until the skin is nicely seared brown.
Remove the meat from the pan and chop it up. Add your teriyaki mixer to the same skillet. Return your chicken to the pot once it has reached a simmer, along with some broccoli.
Allow the broccoli to cook until it is lovely and soft. That concludes the discussion.