- ¼ cup Cold Water
- 1 tbsp Cornstarch
- ¼ cup Low Sodium Soy Sauce
- 1 tsp Sesame Oil
- ¼ cup Water
- 2 tbsp Brown Sugar
- 1/8 tsp Ground Ginger
- 2 tsp Minced Garlic
- 1 tbsp Honey
- 3 cups Brown Rice, cooked
- 3 tbsp Olive Oil, divided
- 1 lb Chicken Breast, cut into 1" pieces
- ½ cup Onion, diced
- 2 cups Broccoli, chopped
- 1 cup Matchstick Carrots
- 3/4 cup Edamame, shelled
- 1 cup Mushrooms, sliced and chopped
Method of Preparation
Whisk cornstarch and ¼ cup cold water together to make a slurry. Set aside.
Add soy sauce, sesame oil, water, brown sugar, ginger, garlic and honey to a saucepan.
Bring to a simmer and slowly add the cornstarch slurry. Continue to whisk until sauce begins to thicken. Remove from heat.
Heat ½ of the olive oil in a fry pan. Add chicken and cook until browned.
Add onion and mix. Remove from skillet once chicken and onion is cooked through.
Add the remaining 1 ½ tbsp oil to the fry pan with broccoli, carrots, and mushrooms. Saute until tender.
Add the edamame, chicken and onions to the fry pan. Stir and cook until edamame is heated.
Stir in teriyaki sauce and toss to combine. Remove from heat.
Top cooked rice with the teriyaki mix. Garnish with scallions.