Teriyaki Chicken

1 Tbsp canola oil
1 lb boneless, skinless chicken breasts cubed
1 1/2 c water
1/3 c teriyaki sauce (2Tblsp low sodium soy, 2 Tablespoon rice vinegar, 1 tsp honey, 1 T garlic powder, 1 T ginger)
1/2 tsp. garlic powder
2 cups instant brown rice, uncooked
2 c broccoli florets

return, uncovered, to medium heat if moisture hasn't absorbed

brown cubed chicken in canola oil; when chicken is brown, add water, teriyaki sauce, and garlic. Bring to a boil; add uncooked rice and broccoli; cover; turn heat to low and simmer for 10 min.; take off heat and allow to sit, covered for 5 min. more; serve

Serving Size: makes 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GEOBUSH1.