Made this dish for dinner last night and I think we will stop ordering it from out since it turned out so flavorful and delicious!! What’s even good about it is that it doesn’t require much work. No marinating and refrigerating for hours, it’s quick and easy. At first, I wanted to serve the chicken with the vegetables only but then I changed my mind and went ahead and made the rice because I knew that this recipe would taste even better with rice. and it did!!
If you’re lucky to have some Teriyaki sauce remaining, do not throw it away, save it for another recipe like when you make Teriyaki Salmon, or when you make this dish again. You can have this sauce with anything. If I’m not mistaken, I think someone had the sauce with their eggs the next morning.
When we were out doing groceries over the weekend, there was a little table set up at the store and they were giving out samples of this drink. My husband and I tried some and thought it was pretty good so we got a small pack of four. We definitely enjoyed the drink with our dinner last night. The drink is called Nouba, in the Hibiscus flavor. It’s quite refreshing. Have any of you heard of it?
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 cloves garlic, minced (1 Tbsp)
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
- 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
- 1 1/2 lbs boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 – 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice)
- Sesame seeds, optional
For the teriyaki sauce:
- In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
For the chicken:
- Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won’t need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
For the veggies:
- Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 – 5 minutes until crisp tender.
- To assemble bowls:
- Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you’ll have extra left over – use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
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Recipe Source: Jacklyn