– Boneless Skinless Chicken Thighs – Salt and Pepper – Broccoli – Avocado Oil – Filtered Water – Cauliflower Rice – Green Onions – Sesame Seeds
In a large skillet, add water and bring to a simmer. Add the broccoli and cover, leaving the lid slightly cracked.
Cut up around 2 lbs of chicken thighs into bite-sized pieces and season with salt and pepper.
Heat some oil in a large skillet over medium heat and cook in a single layer over medium-high heat until cooked through. Set aside.
Add any toppings and sauce or dressings that you like.
Add the teriyaki sauce ingredients to the skillet and thicken with xanthan gum.