Sticky Teriyaki Chicken Bowl with Broccoli & Guacamole

• portions: Servings: 2
• temps total: 26 minutes

Ingrédients

Teriyaki Chicken

2 boneless chicken breasts or thighs, diced

1½ tbsp soy sauce

1 tbsp honey or brown sugar

1 tbsp rice vinegar or lime juice

1 tsp sesame oil

1 garlic clove, minced

1 tsp grated ginger (optional)

1 tsp cornstarch

1 tbsp neutral oil

1 tsp sesame seeds

Rice

1 cup jasmine or sushi rice

2 cups water

Pinch salt

1 spring onion, sliced

Broccoli

1 small head broccoli, cut into florets

1 tsp sesame or olive oil

Salt to taste

Guacamole

1 ripe avocado

Juice of ½ lime

Salt to taste

Black pepper to taste

1 spring onion or chives, chopped

Instructions

Rinse rice and cook with water and salt until fluffy. Rest, then fluff with a fork.

Mix soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch. Add chicken and marinate 10–15 minutes.

Toss broccoli with oil and salt. Roast at 200°C (392°F) for 12–15 minutes or sauté until tender.

Mash avocado with lime juice, salt, pepper, and spring onion.

Heat oil in a pan and cook chicken until browned. Add remaining marinade with 1 tbsp water and simmer until thick and glossy.

Assemble bowls with rice, chicken, broccoli, and guacamole. Garnish with sesame seeds and spring onions.