101 DISHES - RECIPE 62:

CHICKEN TERIYAKI
EAT ORGANIC ALWAYS OR WHENEVER POSSIBLE!

CHICKEN TERIYAKI

INGEDIENTS:

  • 5 OUNCES OF SLICED VEGAN CHICKEN
  • 1 SMALL SLICED RED PEPPER
  • 1/2 SMALL SLICED YELLOW PEPPER
  • 20 SINGLE SNAP PEAS
  • 3 SERVINGS OF BROCCOLI
  • 1 SMALL SLICED SWEET ONION
  • 3 SERVINGS OF BEAN SPROUTS
  • 9 PRESSED CLOVES OF GARLIC
  • 1 CUP OF WHITE RICE
  • 3 OUNCES OF SWEET TERIYAKI SAUCE
  • 1/2 OUNCE OF EXTRA VIRGIN OLIVE OIL


THIS DISH IS VEGETARIAN!

NOTE:

SUBSTITUTE PLANT BASED CHICKEN FOR REAL MEAT IF DESIRED.

DIRECTIONS:

  1. POUR 1 CUP OF WHITE RICE IN A POT WITH 2 CUPS OF WATER AND 1/2 OUNCE OF EXTRA VIRGIN OLIVE OIL. BRING TO A BOIL AND STIR FOR 1 MINUTE. PLACE ON SIMMER AND COOK FOR 20 MINUTES.
  2. IN A LARGE FRYING PAN OR SKILLIT, ADD CHICKEN, RED AND YELLOW PEPPERS, SLICED ONIONS, SNAP PEAS, BEAN SPROUTS, BROCCOLI, AND PRESSED GARLIC. TOP WITH 3 OUNCES OF SWEET STIR FRY SAUCE. FRY ON MEDIUM HIGH FOR 5 MINUTES. COVER WITH A TOP AND LET COOK AN ADDITONAL 5 MINUTES. YOU MAY NEED TO MIX DURING THIS TIME.
  3. ONCE VEGGIES REACH DESIRED COOK AND THE RICE HAS FINISHED COOKING, PLACE RICE ON PLATE AND TOP WITH STIR FRY VEGGIES AND CHICKEN.
  4. SERVE AND ENJOY!


MAKES 3 SERVINGS