Chicken Teriyaki My Way
- Cooking Time: 20 minutes
- Servings: 2
- Preparation Time: 10 minutes
- 8-10 ounce whole boneless skinless chicken breast per person or cut into bite sized pieces, whatever you like
- 1 tsp hoisin sauce
- 2 tbsp soy
- 1 pkg artificial sweetener
- 1 cup fresh broccoli, steamed lightly
- 1 carrot grated, steamed lightly with broccoli
- 1 cup brown rice per person
- Cook chicken over medium heat. Once that finishes you just add the hoisin, soy and sweet factor of your choice and let that simmer for a few minutes to combine.
- Then you add in the steamed vegetables of your choice and let them finish cooking in the sauce. If you're into bean sprouts, snap peas or even green beans those are great here as well. I love lots of vegetables personally but this seems to suit finicky males and kids real well with carrots and broccoli.
- Add in your brown rice and let that roll around in the sauce and you're done!
- Of course you can double up on the sauce if you're a saucy person. :)
- Here are some easy alternatives:
- 1) You can buy a pre-made teriyaki marinade/sauce. Kikkoman makes one that's real thick and comes with an orange label that's pretty darn good. Nice sweet flavor.
- 2) Minute rice has a 2 pack of heat and serve brown rice that is FANTASTIC for cooking for 1 or two people. Perfect serving portion for this dish and super fast rice.
- 3) You can also use a frozen pea/carrot mix if you like peas. We don't so I don't use them. And buy fresh and steam your veggies whenever possible. Especially if they're in season. So much more flavor than frozen anything.. ;) And personally I love green onions and a mix of bell peppers in mine. Red bell pepper especially gives it such a great color and a hint of a bite to balance out the sweetness.
- 4) You can substitute the artificial sweetener packet for 1 tbsp real honey or sugar if you can have real sugars. Or if you're really adventurous and have some in your freezer.. shaved fresh ginger is a wonderful addition to this. It's so fragrant and gives an additional asian flare to the dish.