Chicken Teriyaki with Boiled Vegetables and Rice

Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍗✨

Cook the rice. Cook the rice in twice the amount of salted water, covered, for about 10-15 minutes - bring to a boil, then reduce the heat to low and let it finish cooking until the water is absorbed.

Chop the ginger. Peel the ginger and cut it into small dice.

Chop the carrot. Peel the carrot and cut it into larger pieces.

Prepare the broccoli. Separate the broccoli into larger florets.

Cut the chicken. Cut the chicken into larger pieces.

Marinate the chicken. Mix the chicken with the pressed garlic, ginger, salt, pepper, and oil so it is evenly coated.

Prepare the caramel. In a pan, let the sugar dissolve over medium heat and turn a light golden caramel, about 2-3 minutes.

Sear the chicken. Add the chicken and sear over higher heat for about 5 minutes so it sears and gets coated in the caramel.

Reduce the sauce. Add the soy sauce and briefly simmer over medium heat for about 2 minutes to reduce the sauce (optionally, you can add a little lemon juice for a more acidic flavor).

Cook the vegetables. In salted boiling water, first cook the carrot over medium heat; after 2 minutes add the broccoli and cook until the vegetables are slightly tender, about 5 minutes total.

Serve. Serve the chicken with rice and boiled vegetables 🍽️✨