Ingredients
2 boneless, skinless chicken breasts
2 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper to taste
Sesame seeds for garnish
Cooked rice for serving
Directions
1. Heat olive oil in a large skillet over medium heat.
2. Sprinkle a little salt and pepper on both sides of the chicken breasts, then place them in the hot skillet.
3. Cook the chicken for about 5 to 7 minutes on each side, until it’s cooked through and no longer pink in the middle.
4. Remove the chicken from the skillet and let it rest on a plate.
5. In the same skillet, toss in the minced garlic and grated ginger, sautéing for about a minute until fragrant.
6. Add the broccoli florets and pour in the teriyaki sauce, stirring everything together. Cook for 3 to 5 minutes, just until the broccoli is bright green and tender-crisp.
7. Slice the rested chicken into strips and add it back to the skillet, mixing it well with the broccoli and sauce so all the flavors combine.
8. Serve everything over warm, cooked rice and sprinkle with sesame seeds for a tasty finishing touch.
