1. Mix together the ingredients for the sauce and marinade (2 Garlic Cloves, 2 tsp Fresh Ginger, 1 Cup Water, 1/4 Cup Soy Sauce, 1/4 Cup Brown Sugar). Reserve 1 cup for the teriyaki sauce. Pour the remaining mixture over the chicken, stir to coat evenly, cover, and marinate in the fridge for at least 30 mins, up to overnight.
2. Preheat a large skillet (cast iron if you have it) over medium high heat and add the avocado oil. Let excess marinade drip off the chicken, then sear for 5-6 mins per side, until charred and the internal temp reaches 165F. Transfer to a plate and let rest.
3. In a small pot over medium heat, warm the reserved teriyaki sauce for 1-2 mins. Whisk the cornstarch with 1 Tbsp water, then pour it into the sauce and whisk. Cook until bubbling and thickened, 1 to 2 mins, then remove from the heat and stir in the white vinegar.
4. Add the chicken, along with any resting juices, to the sauce and toss to coat.
5. Sprinkle the broccoli lightly with salt and place in a microwave safe bowl with 2 Tbsp water. Cover and microwave 2-4 mins until bright green and tender.
6. Slice the chicken and serve over warm rice with broccoli and extra teriyaki sauce drizzled on top. Enjoy.
