TERIYAKI CHICKEN WITH VEGETABLES

TERIYAKI CHICKEN WITH VEGETABLES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-3

    lbs organic chicken breast, chopped

  • 12-16

    oz organic fresh broccoli

  • 2

    garlic cloves, you can also use ginger

  • 4-5

    large organic carrots, sliced

  • Pepper flakes, optional

  • 2

    Tbsp olive oil

  • Teriyaki sauce:

  • 2

    Tbsp ginger, chopped

  • cup reduced sodium soy sauce, gluten free

  • cup cold water

  • 3-4

    teaspoons arrowroot powder, or cornstarch

  • ¼

    cup honey, or unrefined sugar

Directions

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles. NOTE: I doubled the Teriyaki sauce for us.


Nutrition

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