Who doesnt love teriyaki chicken? This recipe can be grilled or made on the stovetop. Be sure to make enough, my family eats more than 4 servings! I listed all the vegetables we use, but you can add any vegetable to yours..there is no limit! Some other additions can be chinese cabbage, red peppers, green peppers, green onions, asparagus...whatever your family loves.
Join us on facebook for more great recipes! Facebook Group
Recipe for Teriyaki Chicken Bowls
· 4 Boneless skinless
chicken breasts
· 1/2 pineapple cut
into spears
· 1 zucchini sliced
· 1 summer squash
sliced
· 4 carrots, thinly
sliced on the diagonal
· 1 small head of
broccoli
· 1 small onion sliced
· Recipe for teriyaki sauce
Teriyaki sauce:
½ cup
low sodium soy sauce
2
Tbsp rice wine vinegar
1
Tbsp sesame oil
¼ cup
brown sugar
¾ tsp
ground ginger
1
clove garlic, minced
2 tsp
cornstarch+ 2 tsp cold water, mixed together
In a 2 quart saucepan, mix
ingredients for teriyaki sauce except for the cornstarch slurry. Bring mixture to a boil, then add cornstarch.
Remove from heat as soon as it will coat the back of a spoon. It thickens very quickly.
Marinate chicken breasts
in ¼ cup of teriyaki mixture for at least 15 minutes.
Grill or bake you chicken
until no longer pink inside. If you bake
it, bake it at 375 for about 20 minutes (test for doneness).
You can grill your
remaining vegetables, but I feel I don’t have enough control over them on the
grill, so I heat a skillet and cook them.
I cook the onions first, then remove them from the pan. I add the broccoli and carrots and enough
water to steam them. Remove them from
the pan and add remaining vegetables and cook until done. Next lay the pineapple in the pan and cook on
both sides until lightly brown.
Serve over rice by
arranging ingredients by color on top of the rice.
If you want to make this recipe ahead, freeze
the chicken in the ¼ cup marinate and freeze the rest in a different bag and
tape the two bags together.
Recipe Index
No comments:
Post a Comment