Chicken Teriyaki

  • 1/2 Red Bell Pepper cut into slivers
  • 1 bunch asparagus (top half)
  • 1/2 cup baby corn
  • 1/2 cup water chestnut
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 1/2 sweet onion cut into slices
  • 2 to 4 cloves garlic chopped
  • 1 cup water
  • 1/4 cup cold water
  • 2 tbsp cornstarch
  • 1 tbsp honey
  • 1/2 tsp ground ginger
  • 1/4 cup low sodium soy sauce
  • 5 tablespoons brown sugar, packed tightly
  • 2 tbsp olive oil
  • 1 lb chicken tenders cut into bite sized pieces
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 tbsp Cooking With Greens Pink Himalayan Seasoning Blend
  • 1 1/2 tbsp Cooking with Greens Go To Seasoning

Combine flour, cornstarch and Seasoning blend in bowl or plate. Toss all chicken pieces shaking off excess. Heat enough vegetable oil to come 1/2 inch up pan. Add chicken pieces and brown each side. remove from pan.

Prepare sauce by whisking together 1 cup water, soy sauce, honey, brown sugar, ginger and half of the garlic. In another bowl, whisk together the 1/4 cup cold water and cornstarch. Set both aside. Heat a large skillet, wok or frying pan, and add 1 tbsp olive oil and remaining vegetables. Cook until onion is slightly translucent Add remaining olive oil. Whisk in teriyaki sauce and allow to simmer. Add on chicken pieces. slowly whisk in cornstarch mixture. Bring to simmer and cook until thickened. Serve over rice or noodles.

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