Teriyaki Chicken Stir-Fry Recipe

Teriyaki Chicken Stir-Fry:

Ingredients

For the Chicken Teriyaki

• 6 boneless chicken breasts-cut into pieces

• 1 teaspoon garlic paste

• 1 tablespoon Extra Virgin Olive Oil

• 1/2 cup Soy sauce

• 2-3 tbsp Minced Garlic

• 1 tsp minced/crushed ginger

• 1/4 cup Honey

• 2 tablespoons Vinegar

• 1 teaspoon Chilli Flakes

• 1 1/2 tablespoons Cornstarch

For the Roasted Vegetables and Rice

• 3 cups Mixed Vegetables, diced (Bell Peppers, Zucchini, Broccoli) whatever veggies you like

• 3 tablespoons Extra Virgin Olive Oil

• Salt and pepper to taste

• 2 cups cooked Brown or White Rice

Instructions

1. Preheat oven to 425 F. Toss the vegetables in olive oil, salt and pepper and place them on a baking tray. Roast for 20 minutes.

2. To make the teriyaki chicken, marinate the chicken in garlic paste for 15 minutes.

3. Add Extra Virgin Olive Oil to a non stick pan, and add the chicken breasts or pieces to it. Cook the chicken for 8-10 minutes or until no longer pink in the middle.

4. While the chicken is cooking, stir together soy sauce, minced/crushed ginger, minced garlic, honey, vinegar, chili flakes, cornstarch and 1 1/2 cups water in a bowl.

5. Add the sauce to the pan and bring it to a quick boil while stirring continuously. Once the sauce starts thickening up, turn down heat, simmer for 2-3 minutes. When done, set aside to cool slightly.

6. While the chicken is cooking and the sauce is cooling, cook rice according to package directions. When done, set aside.

7. To assemble, divide the rice, roast vegetables and teriyaki chicken in each box. Sprinkle with sesame seeds to garnish.