Teriyaki Chicken with Rice

Ingredients:

Chicken

Stir-fry vegetables of your choice. 

Carrots, onion, mushrooms, kale, cabbage, snow peas, broccoli (what we used)

Fresh ginger

Marinade sauce (we used Yoshida's)

 

Instructions:

Marinade the chicken for at least 2 hours.

Dice up the chicken in bite size pieces.

You can grill the chicken or bake in the oven. Bake at 350 degrees 15-20 minutes. 

While the chicken is cooking, dice up your vegetables. We like carrots, onions, mushrooms, and then we bought a bag of stir fry vegetables, which included cabbage, snow peas, and broccoli.

Toss vegetables into a hot oiled pan with ginger and garlic and stir for at least 3-5 minutes (adding the mushrooms at the very end.)

Vegetables should be heated up and not too firm. Then add about 1/8 - 1/4 cup of marinade sauce.

Give a good stir.

Add in chicken and continue to stir until vegetables are to your liking.

Serve with rice and garnish with sesame seeds.