Cuencos de pollo a la naranja y teriyaki (sin gluten)

Ingredientes

• 1 cup (240g) gluten-free Tamari or soy sauce
• Zest from 1/2 orange
• 1/2 cup (120g) freshly squeezed orange juice
• 1/3 cup (80g) unsweetened pineapple juice
• 1/2 to 2/3 cup (107g to 142g) firmly packed brown sugar
• 1/3 cup (66g) granulated sugar
• 2 tbsp bourbon, dark rum, or dry vermouth, optional (see *Note)
• 3-inch piece of fresh ginger, peeled and thinly sliced
• 3 cloves garlic, peeled and crushed
• Steamed white or brown rice, kept warm
• Sliced chives or scallions, for garnish
• White sesame seeds, for garnish
• 2 lb (907g) boneless chicken breasts or thighs
• 2 tbsp organic olive oil, divided
• 1/2 medium onion, coarsely chopped
• 1/2 medium red bell pepper, seeded and coarsely chopped
• 1 cup (about 180g) chopped asparagus, broccoli, snow peas, or bok choy
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp ground ginger
• 1/4 tsp ground coriander
• 1/2 tsp ground paprika
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp cornstarch

Preparación

1. 1

   Make the Dry Rub: In a small bowl,...: Make the Dry Rub: In a small bowl, combine the dry rub seasonings. Whisk until evenly blended.

2. 2

   Dry Marinate the Chicken: Rinse and pat dry...: Dry Marinate the Chicken: Rinse and pat dry with paper towels. Slice into 1/2-inch thick strips and place in a resealable container or plastic bag. Sprinkle dry rub evenly over chicken pieces to coat. Seal the container and toss to thoroughly coat each piece. Refrigerate chicken for 30 minutes or up to overnight.

3. 3

   Prepare the Teriyaki Sauce: While chicken is marinating,...: Prepare the Teriyaki Sauce: While chicken is marinating, make the sauce. Combine the soy sauce, zest, orange juice, pineapple juice, and sugars in a medium saucepan over low heat. Stir until sugars are completely dissolved, about 2 minutes. Add the bourbon (if using), ginger, and garlic, whisking until smooth. Taste and add more sugar if you want a sweeter sauce. Raise heat to medium and bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes or until reducedand fairly thick, stirring often.

4. 4

   Remove the ginger and garlic and discard. Keep...: Remove the ginger and garlic and discard. Keep the sauce warm until needed. Leftover sauce will keep in the refrigerator in a tightly sealed container for up to one month.

5. 5

   Cook the Chicken: Heat 1 tbsp olive oil...: Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, carefully add chicken, half at a time, and cook until lightly browned on all sides. Using a slotted spoon or tongs, transfer chicken to a plate and reserve. Repeat with remaining chicken and when browned, add to the previously cooked chicken.

6. 6

   In the same pan, add another tbsp of...: In the same pan, add another tbsp of oil and sauté the onions and peppers until softened, about 3 minutes. Add the asparagus (or other veggies) and cook 1 minute, stirring often. Add the chicken back to the pan, along with any accumulated juices and cook another minute. Add about 1/4 cup of the Orange Teriyaki Sauce to the pan, tossing everything together. Cook, stirring constantly, until everything is coated evenly, the chicken is cooked through, and the vegetables are crispy tender.

7. 7

   Fill warmed serving bowls half full with prepared...: Fill warmed serving bowls half full with prepared rice. Top with some of the chicken mixture and garnish with chives and sesame seeds. Serve immediately, passing additional teriyaki sauce at the table.