Teriyaki Rice with Chicken and Vegetables Recipe

Ingredients For Teriyaki Rice with Chicken and Vegetables Recipe

• 0.33000000000000007 cup Low sodium soy sauce can also use gluten free tamari or coconut aminos for paleo
• 0.25 cup Rice wine vinegar or apple cider vinegar
• 0.25 cup Honey
• 1 tablespoon Mirin or dry sherry, optional
• 1 teaspoon Arrowroot starch or corn starch
• 3 tablespoon Water plus more as needed to thin out sauce
• 1 tablespoon Toasted sesame oil or olive oil
• 1 Medium boneless skinless chicken breast cut into cubes
• As required Salt and black pepper to taste
• 2 Garlic cloves minced
• 0.5 teaspoon Grated or minced ginger
• 0.33000000000000007 cup Chopped red bell peppers
• 0.33000000000000007 cup Shredded carrots
• 1.5 cup Uncooked jasmine rice washed, rinsed and drained thoroughly
• 1 cup Water
• 0.5 cup Broccoli florets
• 0.33000000000000007 cup Frozen shelled edamame beans thawed
• Sesame seeds for garnish
• Chopped green onions for garnish