Ingredients

The following ingredients have 4 Servings
  • 16 ounces coconut aminos
  • 1 teaspoon dried ginger
  • 1 teaspoon garlic powder
  • 2 tablespoons rice vinegar
  • 4 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 3 cups shredded chicken
  • 1 1/2 cups uncooked white rice
  • 2 heads broccoli (or about 1 pound broccoli florets)
  • Sesame seeds (for garnish)
  • Cilantro (for garnish (optional))

Instruction

  • Cook the rice according to package instructions.
  • For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Then, remove from heat and whisk in the ginger, garlic, vinegar, sesame oil, and fish sauce.
  • Steam the broccoli using one of the following methods:Microwave Method: Place the broccoli florets into a large glass bowl with about ¼ cup water. Affix with either a microwave-safe lid or seal with plastic wrap. Microwave on high for 5 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.Stovetop Method: Place the broccoli florets into a medium-sized pot with ¼ cup water. Place the lid on and let simmer for 10 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
  • Assemble the bowls: toss the chicken with the teriyaki sauce, then spoon the rice into each bowl, top with the teriyaki chicken and broccoli, then garnish with cilantro and sesame seeds and serve!