Monday, November 28, 2011

Chicken teriyaki Rice bowls

On my list to make for lunch this week! - im going to just use left over Turkey (dont judge!)

3 tbsp low sodium soy sauce 
1 tbsp honey  
1 tbsp brown sugar 
2 tsp corn starch (Plus extra corn starch to coat chicken) 
2 chicken breast halves, cut into bite size pieces and lightly coated with corn starch 
2 cups assorted vegetables (We used carrots, broccoli and onions, 2/3 cup each) 
1 tbsp freshly minced ginger 
2 garlic cloves minced 
3 cups cooked brown rice 
Peanut or canola oil 

1. In a small bowl combine soy sauce, honey, brown sugar, and corn starch.  Whisk 
together and set aside. 
2. Heat a large wok on the stove and just enough peanut oil to lightly coat the wok. 
(about 2 tsp. – 1 tbsp) 
3. Sauté chicken in the wok until completely cooked.  Remove and place on a paper 
towel to absorb any excess grease. 
4. Transfer the freshly minced ginger, garlic, and vegetables to the wok and sauté 
for about 1 minute. 
5. Transfer chicken back to the wok and sauté until hot.  Add the soy sauce mixture 
and cook to thicken. 
6. Serve over brown rice and Enjoy!!!! Serves 5 

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