Teriyaki Chicken and Broccoli Fried Rice

Add broccoli florets and 1/4 cup of water to a large skillet over medium-high heat. Cover and steam for 3-5 minutes until tender-crisp. Remove from the pan and set aside.

While the broccoli steams, pat the chicken breast strips dry with a paper towel and season with salt and pepper.

Wipe the skillet dry, add olive oil, and heat over medium-high heat. Add the seasoned chicken strips in a single layer.

Cook the chicken for 2-3 minutes per side, until cooked through and lightly browned.

Pour the teriyaki sauce over the chicken and toss to coat everything evenly. Cook for another minute until the sauce thickens slightly. Remove the chicken from the pan and set aside.

Add the pre-cooked jasmine rice to the same skillet, using the leftover sauce in the pan. Stir to break up any clumps.

Create a well in the center of the rice and crack in the eggs. Scramble the eggs, then mix them into the rice until fully cooked.

To serve, plate the steamed broccoli, egg fried rice, and teriyaki chicken. Garnish with sesame seeds if desired.