Gluten-Free Teriayki Chicken And Broccoli Skillet
User Reviews
5
Gluten-Free Teriayki Chicken And Broccoli Skillet
Description
Gluten-Free Teriyaki Chicken and Broccoli Skillet starts with cubed boneless, skinless chicken breast cooked in olive oil over medium heat. A homemade sauce using low-sodium soy sauce, brown sugar, rice vinegar, and minced garlic is stirred in and cooked briefly to allow the flavors to meld. Steamed broccoli florets are added last and cooked just until warmed through, maintaining their brightness and texture. This quick skillet method ensures the chicken remains juicy and the broccoli retains some crispness while being coated in a flavorful teriyaki glaze.
The balance between savory, sweet, and tangy notes comes from the combination of soy sauce, sugar, and vinegar. The dish is well-suited to serve over rice for a complete meal. Garlic adds a mild pungency that complements the sauce without overpowering the other elements.
Substitutions like coconut aminos and alternative sweeteners are suggested for those following paleo or other dietary preferences. Chicken thighs can replace breast but may require longer cooking. Other vegetables like snow peas or green beans can be swapped for broccoli. The dish stores well in the refrigerator and can be frozen for up to one month, with guidance to fully cool before freezing and to thaw in the fridge before reheating.
Ingredients
- 1.10 lb chicken breast boneless, skinless cut into 1 inch pieces (500 g)
- 1 tablespoon olive oil
- ¼ cup soy sauce 2.02 fluid oz | 60 ml, low sodium
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 2 cups broccoli 12.34 oz | 350 g, steamed florets
Instructions
- Heat a non-stick skillet on medium heat with oil. Stir fry the chicken breast and cook for about 3 minutes.
- In a small bowl, mix soy sauce, brown sugar, rice vinegar and garlic. Pour in the skillet. Stir and cook for 1 minute.
- Add the broccoli and stir. Cook for 2 minutes.
- Remove from the stove, garnish with sesame and serve with rice.
- Enjoy.
Notes
- For a paleo version, substitute coconut aminos for soy sauce and use coconut palm sugar or maple syrup instead of brown sugar.
- You can use boneless, skinless chicken thighs instead of breast, but plan for a longer cooking time to fully cook the thighs.
- Broccoli can be replaced by snow peas, cauliflower, or green beans if preferred.
- Store leftover teriyaki chicken and broccoli in an airtight container in the fridge for up to 5 days.
- To freeze, cool completely and place in airtight freezer containers or baggies with excess air removed; freeze for up to one month. Thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 735mg | 31% |
| Potassium | 673mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 42mg | 47% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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