Chicken Teriyaki expandthetable.net
2 tablespoons oil
8 ounces mushrooms, cleaned
1 red pepper, sliced thinly
3 pounds boneless chicken, breasts or thighs, diced
2 tablespoons sliced green onion
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
4 cups broccoli, cut into florets
2 cups brown rice
1 small onion, diced
1 garlic, minced
2 tablespoons toasted sliced almonds
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon honey
¼ cup soy sauce
1/4 cup freshly squeezed orange juice
1 teaspoon cornstarch dissolved in ¼ cup water
Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté mushrooms and red pepper until mushrooms have released their liquid. Remove from skills and reserve.
Into same skillet, add 1/3 the chicken and more oil if needed. Cook over medium heat, stirring occasionally, until chicken is cooked through, about 4-5 minutes. Add the next third of the chicken repeating the process and then the last third.
Wisk together the ingredients of the teriyaki sauce. Pour over the chicken, add the green onions, lower the heat and simmer for 3-5 minutes, until the sauce thickens and coats the chicken. Remove from heat.
Steam broccoli until just tender, about 5 minutes.
Follow directions for the brown rice, rinsing thoroughly before cooking. Drain when cooked al dente.
Sauté onions until soft. Add garlic and continue sautéing for 3 minutes. Add to rice. In same pot, toast almonds until slightly golden, about 3-4 minutes.
Arrange chicken, broccoli, red pepper and rice on platter. Sprinkle the chicken with the sesame seeds.
Vegan: Substitute drained and chopped 2-3 blocks of tofu for chicken
Meatless Monday: Use 2-3 pounds salmon in place of chicken. Bake whole salmon in ½ the teriyaki sauce. Use the rest to pour over the salmon before serving.
Reduce the sugar: Use Stevia in place of honey.
Allium Free: Use a sliced fennel bulb in place of onion and garlic.
Vary the vegetables: Try sautéed mushrooms, grilled zucchini or acorn squash.