Chicken Teriyaki
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Ingredients
Teriyaki Sauce
- 1/4 C Soy Sauce
- 1 C Water
- 1.5 tsp Ginger fresh
- 2 tsp Sriracha
- 5 Tb Brown Sugar
- 2 Tb Honey
- 1 Garlic Clove minced
- 2 Tb Corn Starch
- 1/4 C Water
Coconut Rice with Red Beans
- 2 C Calrose Rice
- 2.5 C Water
- 1 14 oz Canned Coconut Milk
- 1/2 Tb Sugar
- 1 15 oz can Dark Red Kidney Beans
Chicken and Veggies
- 1 Tb Olive Oil
- 2 C Carrots diced
- 3 C Celery stalk chopped
- 2 Zucchini chopped
- 1 C Broccoli florets chopped
- 3 Chicken Breasts grilled and sliced
Ingredients
Teriyaki Sauce
Coconut Rice with Red Beans
Chicken and Veggies
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Instructions
Teriyaki Sauce
- Combine everything (except for the Corn Starch and the 1/4 C of water) into a small sauce pan and bring to a boil. Then reduce to a simmer.
- In a separate bowl combine the Corn Starch and that remaining 1/4 C of Water. Slowly pour this mix into the sauce and stir well. Just keep the sauce warm until service
Coconut Rice
- Combine all the ingredients into a medium pan. Stir well and turn the heat to high to bring to a boil. Then reduce the heat to medium low, cover and cook for 20 minutes (or until the rice is tender). Remove the lid and stir well.
Chicken and Veggies
- Cook the chicken breasts on a grill pan with a light seasoning of salt and pepper.
- Heat the Olive Oil in a large skillet and then add the Carrots, Celery, Zucchini and Broccoli. Stir frequently and cook for about 5 minutes until still crisp yet tender.
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