Sunday, November 22, 2020
Teriyaki Chicken and Veggies
Teriyaki Chicken and Veggies
1 1/2 lb. chicken tenders, cut into bite size pieces
1/3 C. Teriyaki sauce
1/3 C. honey
2 tsp. soy sauce
1 T. garlic powder
1/2 tsp. ground ginger
1 T. vegetable oil
1 pkg. frozen broccoli florets (I used a steamer bag)
1 medium size onion, chopped
2 carrots, peeled and sliced
cooked rice
Place the chicken in a Ziploc bag.
Combine the teriyaki sauce, honey and spices.
Pour over the chicken and place in the fridge for 1 hour.
Steam the broccoli, set aside.
In a skillet, heat 1 T. vegetable oil over medium high heat.
Add the chicken and the marinade to the pan.
Add in the carrots and onions.
Cook the chicken for 10-12 minutes or until cooked through and the marinade has reduced.
Stir in the steamed broccoli and combine well.
Serve over cooked rice.
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