Teriyaki Chicken and Vegetables

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Makes: 4 servings adjust
Make mounds of rice and serve this easy-to-make, kid-pleasing dish heaped on top. Perfect blend of carbohydrates, vitamin-rich vegetables and protein to fuel-up the athletic body. Use any combination of vegetables.

Directions

Ingredients

  • 1⁄3 cup Tamari Soy Sauce
  • 1 teaspoon Ginger Root, grated
  • 2 tablespoons Honey
  • 1 tablespoon Brown Sugar
  • 1 small Garlic Clove, minced
  • 1⁄2 cup Water

Step 1

Blend together all ingredients for teriyaki sauce together in a saucepan and warm on low until sugar dissolves.

Ingredients

  • 1 pound Boneless Chicken Breast

Step 2

Prepare chicken breasts. Pound out and cut into small strips. Put in a bowl or dish and cover with 1/4 - 1/3 cup of the teriyaki sauce. Allow remaining teriyaki sauce to reduce on low heat while you prepare the rest of the dish.

Ingredients

  • 1⁄2 medium Onion, cut in chunks
  • 1 Carrot, cut at a diagonal in slices
  • 1⁄2 head Green Cabbage, shredded
  • 2 tablespoons Peanut Oil

Step 3

Cut all vegetables. Heat 1/2 of oil in a wok or skillet. Stir fry vegetables until bright and crisp. Pour about 1/4 cup of the teriyaki sauce over the vegetables and stir constantly until it's absorbed. Remove vegetables and clean out wok.
 

Step 4

Heat remaining oil in wok. Add chicken and stir fry until tender. Pour remainder of sauce over chicken. Add cooked vegetables and toss. Turn off heat, serve immediately over rice.
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