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April 23, 2016
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!
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
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
** 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!
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