Serves 3
Directions
- 1Cook 200g of jasmine rice.
- 2Steam 3 cups of broccoli florets.
- 3Season 24oz of boneless, skinless chicken thighs with garlic powder, onion powder, and white pepper on both sides, making sure it's well incorporated.
- 4Lightly spray a large skillet with avocado oil.
- 5Sear the chicken on medium-high heat until both sides are sealed and the internal temperature reaches 165 degrees.
- 6Add 1.5 cups of G Hughes Sugar Free Teriyaki Marinade to a wok pan or skillet and simmer on low heat.
- 7Once the marinade is simmering, stir in a cornstarch slurry made from 1 tablespoon of cornstarch and 1 tablespoon of water until the sauce thickens.
- 8Slice the cooked chicken into strips.
- 9Add the sliced chicken back into the thickened teriyaki sauce and let it simmer for about 5 minutes.
- 10Divide the teriyaki chicken, rice, and broccoli evenly into three meal prep containers.
- 11Top with sesame seeds.
Ingredients
- 24 oz Boneless Skinless Chicken Thighs
- 200 g Jasmine Rice
- 3 cups Broccoli Florets
- 1.5 cups G Hughes Sugar Free Teriyaki Marinade
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- Garlic Powder
- Onion Powder
- White Pepper
- Sesame Seeds
Equipment
rice cookerskilletwok pancutting boardknife
Tips
- You never have to give up any of the food you love to lose weight.
- Wash your rice.
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