Teriyaki Chicken

By anonsouthernbell

Ingredients

• 2 tablespoons olive oil, plus more if needed
• 1 1/2 pounds boneless, skinless chicken breasts
• 4 carrots, chopped
• 2 1/2 cups broccoli, chopped
• 1 clove garlic, minced
• 1 medium onion, diced
• 1/4 cup water or gluten free chicken stock
• 1/2 cup gluten free soy sauce
• 1/3 cup packed brown sugar
• 1/2 cup water or gluten free chicken stock
• 2 tablespoons cornstarch
• salt and pepper, to taste (wasn't necessary when I made it)

Details

Servings 6
Adapted from onceamonthmom.com

Preparation

Step 1

Make enough rice or quinoa to serve with your meal. Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper, then stir fry until brown it and set aside on plate.

In the hot skillet stir fry the carrots, broccoli, and onions until crisp-tender. Add garlic and stir fry until fragrant. Add chicken to the skillet with the vegetables. Add in two thirds of the water or stock, soy sauce, and brown sugar. Bring to boil. Stir together remaining water or stock with the corn starch. Set aside until liquid in pan is at a boil, then add the cornstarch mixture and stir constantly until thickened.

Serve over rice or quinoa.