Wednesday, February 3, 2010

Teriyaki Chicken and Veggies

Um to sum up in one word . . . this Teriyaki Chicken and Veggie dish was DELISH! The hubs and I did a little kicking back with our Teriyaki Chicken Bowls in front of the tube (kind of a treat at our house . . . I am a total sit down at the table and eat properly type of person) and delved in! Loved it!
To kick it up a bit I added a sprinkling of cashews, which went over well with my hubs . . . who eats nuts like they are going out of style. (I highly recommend the wasabi soy almonds to snack on anytime! Favs of ours!) The best part of this dish is, well aside from the fact that it is delish is that it is FAST to make and ueber varsatile! Add whatever veggies you have in your house and enjoy! Next up is getting our Super Bowl menu together . . . (Hey Brandi this might be a good one to try out on Jared . . .) Teriyaki Chicken and Veggies
Recipe by: Emily

2-3 Chicken breast, boneless and skinless, cut into bite size pieces
1 16 oz bag Frozen Veggies, I used the cauli, brocc, carrot mix, but use whatever you want, even a stir fry mix would be great
1 medium Onion, cut into moons or chunks
1 cup Water
1/4 cup Soy Sauce
4 Tbsp plus 2 tsp Brown Sugar
1 Tbsp Honey
2 Cloves Garlic, minced/crushed
1/2 tsp fresh Ginger, minced/crushed
2 Tbsp Cornstarch
2 Tbsp Oil

1. Combine 3/4 cup of water, soy sauce, 4 tablespoons of brown sugar, and honey together and set aside. Combine 1/4 cup of water and cornstarch in a separte bowl and set aside.
2. Heat the oil in a large skillet over medium high heat, add the onions and cook for about 2-3 minutes until they soften slightly, add the cut up chicken and begin to brown the meat. After 2-3 minutes add 2 teaspoons of brown sugar to the onion/chicken mixture and cook for 2 minutes, add the garlic and ginger and cook until the chicken is no longer pink.
3. Add the frozen vegetables to the chicken and cook for 3 minutes.
4. Add the soy sauce mixture to the pan and cook for 1 minute.
5. Add the cornstarch mixture and remove the pan from the heat. Stir well as the sauce thickens, if you want a thinner sauce add a little more water. Serve over rice. Enjoy!

The idea is to "stir fry it," cooking over a high heat to brown the chicken, adding lots of flavor, and keeping the veggies from turning to mush. If you are using frsh veggies just cook them stir fry style.

1 comment:

teresa said...

oh my goodness, i love this dish! especially those cashews!