Chicken Teriyaki with Steamed Broccoli

Chicken Teriyaki with Steamed Broccoli

Chicken Teriyaki with Steamed Broccoli

Serves: 2 people

Prep time: 20 minutes + 30 minutes resting

Cook time: 20 minutes


1 chicken breast fillet

1 clove of garlic, minced

1 teaspoon ground ginger

4 tablespoons Ayam Gluten Free Teriyaki Sauce + extra to serve

1 tablespoon olive oil

1 cup broccoli, chopped

1 cup basmati rice

Sesame seeds to serve

Spring onion, chopped finely to serve


1. Slice the chicken breast into small pieces.

2. In a small bowl, mix together garlic, ginger and Ayam Teriyaki Sauce. Add in chicken and coat in the sauce. Set aside in the fridge for 30 minutes or overnight.

3. Add 7 cups of water and rice to a saucepan. Bring to a boil, occasionally stirring. Once boiling, reduce heat to a simmer. Cook for 14 minutes. Drain rice to serve.

4. As the rice is cooking, add another pot to the stove with 4 cm of water. Bring to a boil. Add the broccoli into a steamer insert and place into the pot. Cover with a lid and cook for 7 minutes. Set broccoli aside.

5. While the rice and broccoli are cooking, add olive oil to a frypan and heat to medium. Add in chicken and cook for 10 minutes or until cooked through.

6. Place the rice in two bowls and top with broccoli and chicken. Drizzle extra Ayam Teriyaki sauce over the chicken topping with sesame seeds and spring onion to serve.


 Recipe & photography credit: Lydia Taylor at @lowfodmapcooking,


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