# What You Need:
→ Chicken & Broccoli
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
→ For Serving
14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken pieces and broccoli florets with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to create a slurry. Whisk the slurry into the simmering sauce and continue simmering for 2-3 minutes until sauce reaches desired thickness. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to ensure even coating. Reserve the remaining sauce for serving.
06 - Roast in the oven for 20-25 minutes, stirring once halfway through, until chicken is cooked through and broccoli is tender with slight crispness.
07 - Divide cooked brown rice among serving bowls. Top with roasted chicken and broccoli mixture. Drizzle with reserved teriyaki sauce and garnish with toasted sesame seeds and sliced green onions.
