Chicken Teriyaki with Broccoli

Steps

1. Cut the boneless skinless chicken thighs into about half-inch pieces.
2. Season the chicken with all-purpose seasoning, salt, pepper, garlic powder, and onion powder.
3. In a separate bowl, whisk together 1/4 cup brown sugar, 1/2 cup low sodium soy sauce, 1/2 teaspoon sesame oil, garlic and ginger paste, 1 tablespoon rice wine vinegar, chicken bouillon powder, and MSG (optional) to create the teriyaki sauce.
4. Heat avocado oil in a pot or pan over medium heat. Add the seasoned chicken and brown it until fully cooked (reaching an internal temperature of 165 degrees).
5. Remove the chicken from the pot and set aside.
6. In the same pot, add plenty of minced garlic and sauté on low heat to prevent burning.
7. Add the frozen broccoli to the pot and cook briefly.
8. Pour in the prepared teriyaki sauce. Bring the mixture up to a simmer and allow it to reduce slightly.
9. Whisk together 2-3 tablespoons cornstarch with 1/2 cup cold water (slurry).
10. Add the slurry to the simmering sauce, stirring constantly until the sauce thickens nicely.
11. Return the cooked chicken to the pot. Toss everything together in the teriyaki sauce and allow it to simmer for a few minutes so the flavors combine.
12. Plate the teriyaki chicken and broccoli over white rice.