Step-1For teriyaki sauce: In a bowl, add ginger garlic paste, soy sauce( half), acv, salt and zero calorie sweetener and mix well. ( I have modified it by avoiding honey and adding cornflour and then heating it, but you may adjust if you can include in your macros)
Step-2Cut the chicken breast into pieces and marinate it with teriyaki sauce for atleast about 15 minutes.
Step-3Meanwhile boil the rice and then strain it and keep it aside.
Step-4In a pan, add 5ml oil and cook the marinate chicken for about 5 minutes or until it’s tender or it’s half cooked.
Step-5Then, in a skillet, add remaining oil and add chopped onion. Let it saute for a minute and then add chopped ginger and garlic. Add chopped carrots and capsicum as well.
Step-6Blanching the broccoli florets: In a boiling water, add broccoli florets and let it boil for a minute, then strain the water and run through the cold water.
Step-7Add the broccoli to the skillet as well and saute it for another minute. Now, keeping the veggies to one side of the pan, pour in a egg on the other side and scramble it until it’s cooked. Mix all the ingredients well.
Step-8Add cooked chicken and rice and also add soy sauce and give a nice mix. Add little water ( 3 tbsp) and let it cook for about 2 minutes.
Step-9Sprinkle sesame seeds or chives and serve hot😋