Chicken Teriyaki

• •
  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  Soy Sauce, Low Sodium(60g)
• •
  1/4 teaspoon kosher salt
• •
  1/4 teaspoon ground black pepper
• •
  Cornstarch(15g)
• •
  1/4 cup water
• •
  Honey(45g)
• •
  Vinegar, Rice(15g)
• •
  Garlic(15g)
• •
  Ginger, Fresh Root(15g)
• •
  Red pepper flakes(1g)
• •
  Canola oil(15g)
• •
  Green Onion (Scallion)(120g)
• •
  Vegetables, Stir-Fry Blend, Frozen
• •
  Rice, Brown, Long-Grain

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss in a bowl with 1 tablespoon soy sauce and 1 teaspoon cornstarch until evenly coated. Set aside.
2. 2In a small bowl, whisk together the remaining soy sauce, honey, rice vinegar, minced fresh garlic, minced fresh ginger, red pepper flakes, and remaining 2 teaspoons cornstarch until smooth. Set near the stove.
3. 3Cook the brown rice according to package directions in a separate pot; set aside when done.
4. 4Heat the canola oil in a large nonstick skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken in a single layer and cook undisturbed for 2–3 minutes until deeply golden brown on the first side. Turn the chicken and cook for another 2–3 minutes until no longer pink inside and internal temperature reaches 165°F.
5. 5While the chicken finishes cooking, steam the frozen stir-fry vegetable medley according to package directions.
6. 6Pour the teriyaki sauce into the skillet with the chicken, stirring constantly over medium heat for 1–2 minutes until the sauce thickens and becomes glossy and sticky. Stir in two-thirds of the sliced green onions.
7. 7Divide the brown rice evenly into 4 airtight containers while hot. Top each portion with equal amounts of chicken teriyaki, steamed vegetables, and remaining green onions. Store in the refrigerator.