Yes, I’d like to order a Chicken Teriyaki Bowl to go times 7 or 8. Never mind, I’ll just make my own and clean up the ingredients. Ok? With a sharp knife, it’s pretty straight-forward and my family thinks I’m a hero. It reminds them of naughty things, like food from the mall food court, except no one gets a headache afterwards or feels totally exhausted from an influx of high omega 6 cooking oils. There’s plenty to like about that. A nice attitude for the entire family? It’s worth it.
There’s no need for msg, GMO soy sauce, refined sugar or corn syrup. I like that I get to get up close and personal with some veggie chopping, which I find oddly soothing. Vegetables are art in my opinion and they make me happy. When I’ve had “one of those days,” sometimes, I just like to toss everyone out of the kitchen and get to chopping. What’s even better is that the chopping can be done in advance if desired, as can the marinade.
Ingredients: (Makes 6 large servings or 8 average servings)
(Time: 1 hr, Hands On Time: 35 minutes)
5 cloves organic garlic chopped
1.5 t freshly grated organic ginger
1.5t coconut sugar (tastes like brown sugar, not coconut)
1/2t organic red pepper flakes
1/2c organic soy sauce
1/4 c organic apple cider vinegar or rice vinegar
2lbs pastured or organic chicken breasts (I used about 2.3 lbs)
1/3 c oil (refined coconut oil [doesn’t taste like coconut] or avocado oil or pastured lard)
3 average organic carrots or 4 medium
1 medium organic onion
1.5 c organic broccoli (fresh or frozen)
1.5 organic chopped cabbage (green or purple)
Toasted sesame seeds for sprinkling
Salt if needed
Peel and chop garlic or use a garlic press and place into a bowl with the ginger, coconut sugar and pepper flakes. I keep my ginger frozen so it grates easily. Microplanes are great for grating ginger. You can find one here.
Add in the soy sauce and vinegar and mix well.
Cut chicken into bite sized pieces, add in and mix well. Marinate for at least 30 minutes. Before cooking, make sure the chicken is room temperature or it will be tough.
Peel carrots and cut thin with a diagonal cut. My favorite peeler is here. I’ve broken so many and this one lights up my life!
Chop the rest of the veggies. My broccoli was frozen and the cabbage was as well (I freeze my own cabbage for convenience.) Fresh is fine.
Heat a few tablespoons of the oil of choice on medium/medium-high heat. Make sure it is fully hot before putting the chicken in. Don’t pour the marinade in, reserve it for cooking the vegetables.
Cook it all the way through and let the tops and bottoms get nicely browned. This may take two rounds in a large skillet. When half is cooked, set it aside on a separate plate or bowl and start the next batch, with a few more tablespoons of the oil.
After ALL of the chicken has been cooked and removed, add in the rest of the cooking oil, the marinade and cook through for about a minute.
Add in the vegetables. Cook them through quickly for about 3-4 minutes while mixing well. Depending on the soy sauce brand used, taste the cooked veggies for the need for salt. If needed, lightly salt them. Don’t overcook. The goal is lightly cooked veggies with a bit of crunch left, not squishy vegetables.
This is great when served over white rice. An easy, stovetop method is here. Place cooked rice in a bowl. Add the chicken and vegetables on top of the rice then sprinkle the sesame seeds over each dish after placing each serving in a bowl.