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Export 8 ingredients for grocery delivery
Step 1
Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.
Step 2
Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.
Step 3
Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.
Step 4
Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.
Step 5
Remove from heat.
Step 6
Divide rice and veggies into bowls and top with the teriyaki chicken.
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