Teriyaki Chicken with Vegetables

recipe taken from Eat Good 4 Life

INGREDIENTS:

2-3 lbs chicken breast, chopped
12-16 oz fresh broccoli
2 garlic cloves, you can also use ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce Adapted from Savory Sweet Life

2 Tbsp ginger, chopped
1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
2 teaspoons arrowroot powder, or cornstarch
1/3 cup honey, or unrefined sugar

DIRECTIONS:

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass air tight container in the refrigerator.

In a large heavy bottom saute pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles. (I served mine over Broccoli Slaw)

**I made this for dinner this past week and we really liked it. I tripled my teriyaki sauce and then on another night cooked chicken breasts in the teriyaki sauce, shredded the chicken and had chicken teriyake tacos.