Teriyaki Chicken with Broccoli and Cabbage Salad

Ingredients

• Chicken Breast150 g
• Teriyaki Sauce1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)
• Garlic1/2 clove (2 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Cabbage1/2 cup (45 g)

Instructions

1. 1

   Step 1

   If you do not have teriyaki sauce, you can mix soy sauce (same amount of teriyaki) with a little ginger powder or minced ginger, garlic powder or minced garlic, half a tablespoon of vinegar (half of teriyaki) and a pinch of stevia. Dilute in cornstarch (1/4 of the teriyaki).

2. 2

   Step 2

   Heat the pan over high heat. While heating, season the chicken with salt and pepper, season with minced garlic and cut into bite-size pieces.

3. 3

   Step 3

   Once heated, pour in half of the oil and add the chicken breast, reduce the heat to medium and cook for 6-8 minutes, stirring.

4. 4

   Step 4

   Once the meat begins to brown, season with teriyaki sauce and continue cooking until desired doneness. Set aside.

5. 5

   Step 5

   Simultaneously, peel and slice the carrot. Place in a pot with boiling water and a pinch of salt.

6. 6

   Step 6

   Cut the broccoli into small florets, wash and add to the pot after 3 minutes.

7. 7

   Step 7

   Let it boil for 3 more minutes. Remove, drain and set aside.

8. 8

   Step 8

   Cut the cabbage into strips, mix with the broccoli and carrots. Season with the remaining oil and salt and pepper to taste.

9. 9

   Step 9

   In a bowl serve the teriyaki chicken with salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Teriyaki Chicken with Broccoli and Cabbage Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.