Chicken Teriyaki with Broccoli and Rice | Natalie Cooks

Ingredients

• 1 cup short grain brown rice or jasmine white rice
• 1 ½ lb boneless skinless chicken thighs (or sub breasts), cut into ½-inch pieces
• 2 tbsp olive oil, divided
• 1 head broccoli (cut into small florets (about 3-4 cups))
• 1 bunch scallions (green parts thinly sliced)
• Sesame seeds (for topping)
• 1/3 cup soy sauce or tamari
• 1/4 cup rice vinegar or apple cider vinegar
• 1 tablespoon tapioca starch, cornstarch or arrowroot starch
• 2 tablespoon honey or maple syrup
• 2 tsp sesame oil
• 3 cloves garlic (minced)