20-Minute Teriyaki Chicken and Broccoli

20-Minute Teriyaki Chicken and Broccoli 4 c fresh broccoli (see notes below if you're using frozen broccoli) 1 lg boneless, skinless chicken breast, diced into 1-inch cubes 1 tbsp vegetable oil For the sauce: 2 garlic cloves, minced 1/2 c low-sodium soy sauce 1/4 c water 2 tbsp rice vinegar 1/4 c dark brown sugar 2 tbsp cornstarch In a small bowl, whisk together all the ingredients for the sauce and set aside. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well. Serve over rice. Notes If you're using frozen broccoli, you will not need to do step 2. Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.