Maple Teriyaki Chicken with Rice and Vegetables

A flavorful twist on classic teriyaki chicken using maple syrup instead of sugar, served with steamed rice and mixed vegetables. This dish is protein-packed and free of garlic and onion, perfect for a healthy, balanced meal.

Steps

1. Slice the chicken breast into bite-sized pieces. 2. In a small bowl, mix soy sauce, maple syrup, rice vinegar, and grated ginger to create the teriyaki sauce. 3. Heat sesame oil in a non-stick skillet over medium heat. 4. Add chicken pieces and cook for 5-6 minutes until lightly browned and cooked through. 5. Pour the teriyaki sauce over the chicken and simmer for 2-3 minutes. If a thicker sauce is desired, stir in the cornstarch slurry and cook until sauce thickens. 6. Season with salt and pepper to taste. 7. Serve the maple teriyaki chicken over cooked rice with steamed mixed vegetables on the side.

150g (1 medium) boneless skinless chicken breast 1/4 cup low-sodium soy sauce 2 tbsp pure maple syrup 1 tbsp rice vinegar 1 tsp grated fresh ginger 100g cooked white or brown rice (about 1/2 cup cooked) 100g steamed mixed vegetables (such as broccoli, carrots, and snap peas) 1 tsp sesame oil 1/2 tsp cornstarch mixed with 1 tbsp water (optional for thickening) Salt and pepper to taste