Teriyaki Chicken and Broccoli Stir fry

• Prep Time: 35 minutes Cook Time: 15 minutes
  Total Time: 50 minutes
• Yield: 4 bowls
• Category: Dinner
• Method: Skillet
• Diet: Gluten Free

Ingredients

• 1 ½ pounds boneless skinless chicken thighs or breast
• 1 head broccoli
• ¼ cup honey
• ½ cup coconut aminos or soy sauce
• 1 small garlic clove, grated
• ¼ teaspoon grated fresh ginger
• 2 tablespoons oil
• 2 cups cooked white rice

Instructions

1. On a large cutting board pound the chicken to ¼ inch thickness using a meat tenderizer. Place the chicken in a large gallon size zip bag.
2. In a medium bowl, whisk together the honey, coconut aminos, garlic, and ginger. Add the sauce to the chicken and seal. Toss to combine. Refrigerate the chicken for 30 minutes to 2 hours to marinate, or overnight for a stronger flavor.
3. In a large skillet, heat oil over medium-high heat. Working in batches, add the chicken and cook about 3 minutes per side. Reserve the marinade. Once the chicken is browned on the outside and cooked through remove from the skillet and set aside onto a plate.
4. Pour the reserved marinade in the skillet and bring to a low boil. Reduce the heat to low, and simmer for about 2 minutes or until the sauce is thickened. Remove the skillet from heat and add the chicken. Toss to combine.
5. Steam broccoli and with chicken. Toss to combine.