Teriyaki Chicken with Vegetables

YIELD: 4-6 SERVINGS
TOTAL TIME: 20-25 MINUTES

INGREDIENTS:

• 2-3 lbs organic chicken breast, chopped
• 12-16 oz organic fresh broccoli
• 2 garlic cloves, you can also use ginger
• 4-5 large organic carrots, sliced
• Pepper flakes, optional
• 2 Tbsp olive oil

Teriyaki sauce

• 2 Tbsp ginger, chopped
• 1/3 cup reduced sodium soy sauce, gluten free
• 1/3 cup cold water
• 3-4 teaspoons arrowroot powder, or cornstarch
• 1/4 cup honey, or unrefined sugar

DIRECTIONS:

1. In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium
2. to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.
3. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.
4. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.
5. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.
6. Serve over brown rice or rice noddles.

NOTE: I doubled the Teriyaki sauce for us.
Teriyaki sauce adapted from Savory Sweet Life

10 Smartpoints