I usually get a serious craving for take out once or twice a month. This always hits the spot and happens to be one of my husbands favorite things to eat during the week. It's also a one pan dinner that helps use up those veggies. You won't have to go to a specialty market to find the ingredients either. The majority of my ingredients are from Aldi (I know surprise, surprise, but it's where I shop, also not an ad) so they don't break the bank. Have fun with the recipe below! Serves 4-6 depending on portions.
Ingredients:
- 2 chicken breasts thinly sliced into bite sized strips
- 1 chopped head of broccoli
- 1/2 chopped head of cauliflower
- 1 small sliced vidalia onion
- 1/2 cup corn starch or arrow root starch works too
- 1-2 chopped cloves of garlic
- 12 oz of teriyaki marinade
- 3 T soy sauce (can substitute coconut aminos)
- 1 tsp dried ground ginger
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp sea salt split in half
- 1/2 tsp turmeric powder
- 4 T of coconut oil
- 2 tsp sesame oil
- 1 tsp sesame seeds for garnish if you'd like
Directions:
- If you're serving this over rice, begin to cook the rice now, following directions on back of package. While the rice sits and cooks on low, you can cook the chicken and veggies.
- In a bowl, add in the sliced chicken. Coat the chicken with the corn starch, 1/2 tsp sea salt, garlic powder, tumeric powder, ginger powder, red pepper flakes, and toss together. Just try and get all the starch and seasonings to loosely coat the chicken all over. This helps give it a little bit of a flavored crust.
- Heat up a large non-stick skillet, or a wok, on a medium heat.
- Add in 2 T of coconut oil and 1 tsp of sesame oil.
- Once they are fragrant add in the chicken in one layer.
- Cook the chicken for about 4 minutes on each side. You don't want to continually stir the chicken because it won't form a crust and the corn starch will stick to the bottom and create a sticky mess. So basically, back off and watch it (wink wink). You'll know when to flip the chicken over when you see it begin to get golden around the sides and look as though it is cooking through almost to the top.
- When you can see the chicken cooking through, flip the chicken, and finish cooking it. It'll be golden brown on both sides.
- Pull chicken out of the pan and set aside.
- Into the same skillet add another T of coconut oil and a tsp of sesame oil. It won't take long to heat up at all.
- Add broccoli, cauliflower, and onions to pan.
- Season veggies with the rest of the sea salt.
- Cover skillet with a lid for about 2-3 minutes. Then stir, and repeat with the lid again for another 2-3 minutes.
- Remove lid, sprinkle veggies with soy sauce, chopped garlic, and stir around.
- Continue cooking veggies till they are soft but firm in the center. I don't like mushy veggies so it's usually already almost done here. You can test with a fork.
- Add in the chicken and mix with the veggies.
- Pour teriyaki marinade sauce over top of chicken and veggies. Stir sauce and chicken and veggies around every minute or so.
- Once the sauce is bubbling and everything is well heated, toss in the sesame seeds and lightly mix.
- Turn off heat and serve!
*My family favors eating this over a bed of fragrant Jasmine rice, I've also enjoyed it over a bed of cauliflower rice, but it's just fine all on its own as well. It will stretch more when served with rice but that's up to you.
*Below are some step by step pictures to help out. Please comment or message me on Instagram with questions or thoughts. Thank you!
*If you're eating this as leftovers the next day, it's best heated up in a non-stick skillet on the stove top, for about 5 minutes.
Comments
Post a Comment