Teriyaki chicken with broccoli, peppers and rice

Ingredients for 4 servings:

• 600 g chicken breast
• 2 tsp garlic granules
• 1 tsp pepper
• 50 ml soy sauce
• 8 g sesame oil or olive oil
• 400 g broccoli
• 450 g bell pepper(s), colored
• 1 garlic clove(s), squeezed
• 1 tsp ginger, chopped
• 50 ml soy sauce
• 1 tsp oyster sauce
• 1 tsp honey
• 10 g flour or cornstarch
• 10 g sesame seeds
• 200 g basmati rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cut the chicken into bite-sized pieces. Make a marinade from garlic granules, pepper, soy sauce, and sesame oil, and toss the meat with it. Heat a pan and fry the meat without any additional oil for about 10 minutes. Transfer to a bowl and keep warm. Cut the bell pepper and broccoli into bite-sized pieces and sauté in the pan with a little water for about 10 minutes, or cook the broccoli in the air fryer at 180°C for about 10 minutes if you want it a little crispier. Prepare the rice according to the package instructions. Add the meat to the vegetables in the pan and mix with the garlic, ginger, soy sauce, honey, and flour/cornstarch. Let it simmer a little until it reaches a good consistency. Sprinkle the sesame seeds over the meat and vegetables. Divide everything among 4 plates and serve. This meal also freezes well as a whole meal.