Chicken and broccoli, what a delicious combination. Whoever decided to slather chicken and broccoli in teriyaki sauce and combine the two together over rice was a dang genius.
This recipe is the type that you can make in a pinch, if you make your butternut squash rice in advance. It’s easy to whip up and has so much flavor. Plus, it doesn’t have the heavy carbs and calories that regular rice has.
It’s easy to get carried away when you order takeout. Whether it’s lo-mein or even brown rice, it’s not hard to devour an entire carton of it. I’ve been guilty of it, because teriyaki sauce is so amazing and pairs so perfectly with rice or noodles. Every scoop is addictive.
Well, now that we’re Inspiralized and we have rice made of vegetables, we can still devour that carton – and still feel good.
For this recipe, I actually used my favorite teriyaki sauce by Annie Chunn’s. This makes the dish even quicker! By baking the chicken in the oven, the teriyaki sauce really seeps into the skin of the chicken and makes each bite with rice that much more rewarding.
The broccoli and chicken are mixed together in the end with a bit more teriyaki sauce to create a sauce that gets poured over the butternut squash rice. Every time you dig your fork (or chopsticks!) into this bowl, you’re going to get a sweet and savory kick.
This dish makes Friday nights in with a movie so much better. Plus, you can make a big batch and have leftovers the next day for lunch!
What’s your favorite brand of teriyaki sauce?