Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • ½ tsp (3g) sea salt
  • 1.5 lbs (680g) boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp (15ml) avocado oil
  • ¼ cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 3 cups (450g) broccoli florets
  • 2 medium (120g) carrots, julienned
  • 2 stalks (30g) green onions, sliced
  • 1 tbsp (15g) toasted sesame seeds

Instructions:

  1. Combine rinsed quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Heat oil in a skillet over medium-high heat. Add chicken cubes in a single layer. Sear without moving for 3-4 minutes until a deep golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
  3. Whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Pour the mixture over the seared chicken. Stir constantly for 2-3 minutes as the sauce reduces and clings to the chicken, creating a thick, glossy coating.
  4. Divide the fluffed quinoa into four bowls. Top with a generous portion of glazed teriyaki chicken and steamed broccoli and carrots. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.