Chicken Teriyaki

Adapted from Willcookforsmiles....

Teriyaki Sauce:

1/2 cup soy sauce

4 garlic cloves, pressed

1/2 tsp grated fresh ginger

1/3 cup honey

1 Tbsp rice vinegar

1/2 cup chicken broth 

1 1/2 Tbsp cornstarch

Chicken Teriyaki

2 Tbsp canola oil

1.5 lbs boneless, skinless chicken breast

1 Tbsp cornstarch

salt

3 garlic cloves minced

1 tsp grated fresh ginger

1 head broccoli

1 medium carrot 

1/4 cup chopped scallions 

1/2 Tbsp sesame seeds

Instructions 

1. Chop and slice vegetables

2. Whisk all ingredients together for the sauce. Set aside.

3. Slice chicken meat into small pieces and combine it in a bowl with some salt and cornstarch. Make sure the cornstarch is spread evenly throughout. 

4. Preheat a large cooking pan over medium heat and add oil. Sauce chicken until almost done. Take chicken and juices out of pan and set aside.

5. Add oil if needed. Add minced garlic and ginger and sauté until fragrant. 

6. Add remaining vegetables to the pan. Stir fry until they start to soften. 

7. Add chicken back in and add sauce. 

8. Cook everything until sauce thickens. Top with sesame seeds/ 

9. Serve over steamed white rice. 

Mango Chicken and Coconut Rice

 This recipe is largely adapted from Willcookforsmiles.com

Ingredients

2 lbs boneless, skinless chicken breast

2 Tbsp cornstarch 

2-3 Tbsp canola oil 

Mango Sauce

2 Tbsp butter

1 ripe mango 

1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup chicken stock

3 garlic cloves pressed

1 lime - juice only

1 tsp fresh ginger chopped

Coconut Rice:

1 cup jasmine

1 cup chicken stock

5.46 oz can coconut milk

1/2 tsp white granulated sugar

salt to taste

Instructions

Rice: 

1. Set up rice to cook while you are cooking the chicken

2. In a cooking pot, over medium-high heat, combine coconut milk, chicken stock, sugar, and salt. Whisk it together and bring mixture to boil.

3. Add rice, stir just once, lower the heat to the lowest setting and close the pot with a lid. Do not open the lid. Cook rice for about 18-20 minutes. 

4. When rice is done, fluff it with a fork and set aside. 

Mango Chicken: 

1. Dice mango flesh into small pieces and set aside. In a small bowl, whisk together honey, soy sauce, chicken stock, lime juice, ginger, and garlic. Set it aside.

2. Cut chicken into bite size pieces. 

3. Put cut chicken in mixing bowl and add cornstarch. Mix chicken well until evenly coated. 

4. Preheat large cooking pan over med to med-high heat. Add oil. Sear chicken on all sides.

5. Lower heat to medium. Melt butter in pan. Stir and cook mango for a couple of minutes until softened.

6. Whisk sauce and pour in with mango. Gently stir and allow to simmer for a couple minutes

7. Add chicken back, stir and let cook for 2-3 minutes until chicken is completely done and sauce is thick. 

8. Serve mango over rice.