Teriyaki Chicken And Veggies Food

TERIYAKI CHICKEN WITH VEGETABLES

Steps:

• 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. Teriyaki sauce adapted from Savory Sweet Life

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

TERIYAKI CHICKEN AND VEGGIES

Steps:

• Start steaming brown rice ahead of time.
• Spray large pan with cooking spray.
• Heat to medium and brown chicken breasts.
• Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
• Drain pineapple chunks and add to pan.
• Cook another 5 minutes stirring often.
• Add broccoli, baby carrots, celery and snow peas.
• Drizzle the rest of the teriyaki sauce on top of veggies.
• Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
• Serve chicken and veggies over brown rice.