Teriyaki Ginger Chicken and Stir Fry Veggies

Ingredients

• 1.5 lbs chicken breasts
• 6 cups veggie stir fry (Broccoli, Carrots, Mushrooms, Green Beans, Red Peppers)
• 2 Tablespoon olive oil
• 1 Tablespoon sesame seeds
• salt & pepper
• 2 1/2 teaspoons cornstarch
• 2 tablespoons water
• 1/3 cup soy sauce (Tamari for gluten-free or Paleo)
• 1/4 cup water
• 4 tablespoons honey
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (from a jar or freshly grated ginger, see shopping tips)

Instructions

1. 1

   --- FOR THE CHICKEN ---

2. 2

   Butterfly (or pound with a meat tenderizeyour chicken so that it is not so thick and it will cook faster. Cut all the way through so you have 2 pieces. (Butterfly means to cut down the middle so you can open it like a book).

3. 3

   Lightly season the chicken with salt and pepper.

4. 4

   Add 1-2 Tbsp of of olive oil to a grill pan or skillet over medium high heat and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.

5. 5

   Let it rest for a few minutes after cooking and cut into a large dice.

6. 6

   --- FOR THE VEGETABLES ---

7. 7

   Cook the broccoli in the microwave until it is no longer frozen. It doesn’t have to be hot as you will be cooking more in the skillet.

8. 8

   --- FOR TERIYAKI SAUCE ---

9. 9

   In a small bowl, whisk together cornstarch with 2 tablespoons water; set aside.

10. 10

    In a small saucepan over medium heat, add soy sauce, ¼ cup water, honey, Truvia, garlic, and ginger. Bring it to a simmer. Stir in cornstarch mixture and mix until thickened, about 2 minutes; Pour into a small bowl and place in the freezer to chill. Set a timer for 30 minutes so you don’t forget it. Remove from the freezer and set aside.

11. 11

    In a large Ziploc plastic bag or large bowl, combine ¼ cup chilled soy sauce mixture and chicken; marinate for at least 30 minutes or overnight, turning the plastic bag.