• Robin Rhine McDonald

Homemade Teriyaki Sauce


I knew teriyaki sauce had a lot of sugar... but I didn't realize that majority of what makes up teriyaki sauce is sugar. I suppose it makes sense. That's why it's soo good!

In making my own teriyaki sauce, though, I am able to cut back the sugar.... a lot. As a result, Ryan and I got to enjoy a familiar taste without the troubles typically associated with it.

I've been pretty excited about a few sauces i've made on my own recently, but this one definitely stands out as the one I'm most proud of. I hope you enjoy it as much as we did!

Ingredients:

  • 1/2 lb of chicken breast

  • 2 heads of broccoli, chopped

  • 4 carrots, sliced

  • 1/2 red onion, diced

  • 1 cup of brown rice

  • 2 cups of water

Teriyaki Sauce

  • 1 cup of water

  • 3 TBS of honey

  • 1/4 cup of soy sauce

  • 1 large clove of garlic, finely minced

  • 1/2 teaspoon of fresh ground ginger

  • 2 TBS of corn starch

  • 1/4 cup of cold water

Instructions

** Recommended to make the teriyaki sauce the day before and marinate the chicken and veggies

  • Bring the brown rice to a boil, then simmer for 30-40 minutes

  • Make the teriyaki sauce (if it wasn't made previously and the items were marinated)

  • Combine the 1 cup of water, honey, garlic, and ginger in a medium saucepan and set over medium heat.

  • In a small brown combine the cold water and cornstarch until corn starch is dissolved.

  • Add the corn starch mixture to the pot, and cook until it reaches the desired consistency

  • Begin cooking the chicken breast in a medium pan

  • Saute the onions and carrots in a large pan, when the carrots begin to get soft, add the broccoli

  • While the chicken and veggies are cooking, add the teriyaki sauce.

  • When everything is done, put it together in a bowl and top with the teriyaki sauce!


* In partnership with 

USANA HEALTH SCIENCES

rhinemcd.usana.com

Because you're made well to be well!

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