Chicken Teriyaki

Chicken Teriyaki has a terrible reputation for being loaded with sugar – and in most recipes it is. This one has less sugar, though. You can purchase a sauce or make your own.

It also uses fresh ingredients and tastes awesome.

Chicken Teriyaki

2-4 Chicken breasts, cut into 1-inch pieces
1/2-1 tsp Ginger, peeled and grated
1 med Sweet onion, thinly sliced
1 Red or yellow bell pepper, thinly sliced
2 scallions, cut crosswise in 1-inch pieces
2 Tbsp Unsalted peanuts or cashews
1/4 – 1/2 cup Teriyaki sauce (Primal Kitchen has a pretty good low sugar one) or you can make your own.
2 teaspoons Shichimi Togarashi (or an Asian inspired spice blend that you like)
2 cups Jasmine rice
2 Tbsp Butter
3 cups Water

In a medium pot, over medium-high heat, melt the butter. Add half of the ginger and 1 teaspoon of the Shichimi Togarashi. Cook for about a minute or until fragrant.

Add the water and a dash of salt. When it comes to a boil, add the rice, stir, cover, and reduce heat to medium-low. Simmer for 15 -20 minutes or until rice is tender.

Remove from heat but keep covered until ready to serve.

While rice is cooking, heat a large pan (no oil) and add the nuts. Toast them over medium-high heat for about 4 minutes. Season with salt and pepper. Stir constantly for another 30 seconds, then transfer to a bowl.

Wipe out the pan. Heat a drizzle of olive oil over medium-high heat.

Cook the onion, stirring frequently for about 2 -3 minutes until it begins to soften. Add the bell pepper and cook another 2-3 minutes. Season with salt and pepper. Transfer to a bowl and set aside.

In the same pan, heat a drizzle of oil over medium-high heat. Add the chicken and season with salt, pepper, and the remaining Shichimi Togarashi. Stir occasionally and cook 4-6 minutes, until browned.

Add the vegetables to the chicken and stir well so that all ingredients are combined. Add the scallions and remaining ginger. Cook about 1 minute, then reduce heat to medium-low and stir in the teriyaki sauce.

Make sure that all ingredients are well blended. Cook about 3 minutes or until the sauce has thickened.

With a fork, fluff the rice. Add salt and pepper to taste.

Divide the rice between the plates and top with the teriyaki chicken.

Serves 4



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