Tuesday, April 10, 2018

Chicken Stirfry with Teriyaki Sauce

I have been on the search for a yummy sauce for stirfry, since the ones you buy with frozen veggies are pretty gross if you ask me. This teriyaki is by far the best I have made from scratch and bonus, its gluten free too! 

Teriyaki Chicken Stirfry

Recipe adapted slightly from cleanmondaymeals.com

3 1/2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
Ground black pepper
1 medium zucchini, diced into half moons and quartered
1 1/2 cups shredded carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice, cooked

Teriyaki Sauce
1/2 cup soy sauce OR coconut aminos/GF soy sauce
1/2 cup water
3 Tbsp packed light brown sugar
3 Tbsp honey
3 cloves garlic, minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch

For the chicken-

Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper. Preheat oven to over 350 degrees. Cook chicken until center registers 160 - 165 degrees on a thermometer, about 20 min. Remove and let rest 5 minutes then dice into cubes.

For the teriyaki-
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender. 

Throw in the sauce along with the chicken and give it a good stir and serve over rice.

Or you can assemble into bowls instead and even put them in the fridge for later in the week: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops.