Chicken Teriyaki RecipeThis chicken teriyaki recipe is an easy and flavorful asian dish. The tasty teriyaki marinade can also be used on beef or tofu. If you are in a time crunch, plan to make the brown rice and the marinade recipe the day before. Then when you get home all you have to do is saute the chicken and veggies.
Chicken Teriyaki with Stir Fry Veggies Teriyaki Marinade: 2 teaspoons ground ginger 2/3 cup Liquid Aminos (see note) 1/2 cup honey 2 garlic cloves, minced 2 teaspoons grated onions 2 tablespoons olive oil, divided 4 boneless skinless chicken breasts, cut into 1/2 inch slices 1 small onion, halved and sliced 1/2 lb green beans, rinsed and trimmed 1 bell pepper, seeded and sliced 1/2 cup sliced almonds hot cooked brown rice Blend ginger, liquid aminos, honey, garlic, and onion in a bowl. Reserve half the marinade as a dipping sauce and to season the veggies. Add chicken to marinade for at least one hour or refrigerate in marinade overnight. Heat 1 tablespoon of olive oil in a medium saucepan and 1 tablespoon of olive oil in a large saucepan. Cook the vegetables in the medium saucepan until tender crisp, about 7-8 minutes. Add in about half of the reserved marinade to season the vegetables, cooking for about 2 minute to caramelize the veggies with the sauce. Meanwhile, add the chicken to the large saucepan, discarding the marinade. Cook until no longer pink. Serve the chicken and vegetables with hot brown rice and sprinkle with sliced almonds. Note: Bragg’s Liquid Aminos is a great healthy alternative to soy sauce. You can find it in most health food stores. You can use soy sauce, but it’s much higher in sodium.
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