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Raw Honey Chicken Teriyaki and Brown Rice

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Description

A healthier version of sweet chicken teriyaki stir-fry.

Nutrition

Calories (per serving)495
Total Fat9 g14%
Saturated Fat2 g8%
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Trans Fat0 g
Cholesterol56 mg19%
Sodium851 mg35%
Potassium352 mg20%
Total Carbohydrate71 g24%
Dietary Fiber5 g22%
Sugars13 g
Protein30 g61%

Ingredients

4 skinless, boneless chicken breast, cut into strips
1 thinly sliced onion
1 thinly sliced red pepper
1 thinly sliced green pepper
1/3 cup sliced white mushrooms
1/4 cup vegetable broth (low sodium)
1 inch ginger, cut into matchsticks
4 minced garlic cloves
1/4 cup tamari (or soy) sauce (low sodium)
2 tbsp rice vinegar
2 tbsp raw honey
1 tbsp cornstarch
1 tbsp water
white pepper to taste
green onions (garnish)
sesame seeds (garnish)
1 1/2 cup brown rice
* Click to ingredient to choose one

Directions

1
Start by cooking brown rice according to its package.
2
Add sesame oil to a large pan over medium-high heat. Add chicken strips and sear both sides until golden brown.
3
Add garlic and ginger to chicken and cook for another minute.
4
Remove chicken mixture and set aside.
5
Using the same pan, add onion and peppers. Sauté until pan is dry.
6
Add vegetable broth and scrape the bottom of the ban to remove brown bits. Cook broth down until a tablespoon remains.
7
Add mushrooms and cook through.
8
In the meantime, in a separate bowl whisk together cornstarch and water until smooth. Then mix in honey, rice vinegar, and soy sauce.
9
When mushrooms are cooked, add the chicken mixture back to the pan.
10
Add soy mixture and bring to a boil. Let it cook for a few minutes or until the sauce thickens.
11
Season with white pepper, add sesame seeds, green onions and enjoy.