2 cups Chicken Broth/Stock
2/3 cup Soy Sauce or Tamari
1/2 cup Brown Sugar- packed
1/4 cup Mirin
1/4 cup Sake
1 cup Quinoa or Rice- cooked
1 LB Chicken Breast- cut into bite size pieces
Veggies- Red Bell Pepper, Zucchini, Broccoli, Green Beans (pick whatever you like, steam or cook and add 2-3 cups)
Oil
Corn Starch
***Optional- Toasted Sesame Seeds & Scallions to garnish
Chicken Teriyaki
This weeknight dinner comes together quickly and you can use any veggies you have on hand. You can also cut time by using store-bought rotisserie chicken. Don’t sweat it if you don’t have mirin or sake. It will still be delicious without them. You can find mirin in the Asian food aisle & sake at your local liquor store.
Start out by putting your chosen grain/seed on to cook then cook the chicken breast as desired. I poach a lot of chicken breasts, shred them and then freeze them in baggies. This makes dinner so much easier when I have them on hand. If you have whole chicken breasts, cut into bite size pieces then cook in a little oil in a skillet. Once cooked, set aside in a bowl. Cut veggies into bite size pieces and steam or cook until they reach the doneness you like then set aside in the bowl with the chicken.
In the same skillet you cooked the chicken, mix together the broth, soy/tamari, brown sugar, mirin & sake. Bring to a boil, whisking occasionally. In a small bowl place a heaping TBsp of corn starch then spoon in several TBSp’s of the sauce liquid. Mix until you have a smooth liquid (make a slurry). Whisk the mixture back into the sauce and lower to low-med heat. Whisk and let the sauce thicken. You can always add more slurry if it doesn’t get as thick as you’d like it.
Cook for 2-3 minutes then add veggies & chicken into the sauce to coat. Scoop cooked quinoa/rice into bowls then ladle teriyaki over the top. Garnish with sesame seeds & scallions. Enjoy!