October 26th, 2019

Teriyaki Chicken with Veggies

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/35 min

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Teriyaki Chicken

• 1 chicken breast, chopped 3/4 inch cubes
• 2 cloves garlic, chopped fine
  
• 1/4 c. soy sauce
  
• 2 tbsp. honey
  
• 1 tbsp. rice vinegar
  
• 1/2 tbsp. sesame oil
  
• 1 tsp. ground clove
  
• 2 tbsp. cold water
  
• 1 tbsp. cornstarch 
  
• 1 tbsp. olive oil
• 1 tbsp. toasted sesame seeds
  
• salt and pepper
  

Veggies

• 1 sweet potato, medium dice
• 1/2 lb. brussel sprouts, cleaned and cut in half
  
• 1/2 tbsp. crushed red pepper
  
• 1 tbsp. olive oil
• salt and pepper
  

1. Start by cooking the veggies.  Heat the oil in a pan on medium heat and add the vegetable ingredients.  Cook for about 10 minutes or until the veggies are cooked through.  Once cooked, put the veggies on a plate.
2. Add more olive oil and add the garlic and ground cloves.  Cook until you can start smelling the garlic, about 1 minute. Add the chicken and cook for another 5 minutes or until the outside is cooked.
3. When the chicken starts to get color, add the soy sauce, honey, rice vinegar, and sesame oil. Reduce for about 3 minutes.  In a separate small bowl, mix the corn starch and water with a fork until the mixture represents a slightly thick, white, muddy product. This is called a "slurry" and can be used to thicken sauces.  Add the slurry to the teriyaki chicken and cook for about 5 minutes or until the sauce has thickened.  Remove from heat and serve over top the veggies and sprinkle the toasted sesame seeds.

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Me Cuisine Tips

• If you don't like honey, just use a tbsp. of dark brown sugar.
• Ground cloves make it more exotic, but are not necessary for the sauce.
• This dish would be delicious served over a big bed of rice!