mi pollito teriyaki

Chicken Teriyaki Rice Bowl
Recipe Courtesy Chef Bryan Woolley

3 tbsp low sodium soy sauce
1 tbsp honey
1 tbsp brown sugar
2 tsp corn starch (Plus extra corn starch to coat chicken)
2 chicken breast halves, cut into bite size pieces and lightly coated with corn starch
2 cups assorted vegetables (We used carrots, broccoli and onions, 2/3 cup each)
1 tbsp freshly minced ginger
2 garlic cloves minced
3 cups cooked brown rice
Peanut or canola oil

In a small bowl combine soy sauce, honey, brown sugar, and corn starch. Whisk together and set aside.

Heat a large wok on the stove and just enough peanut oil to lightly coat the wok. (about 2 tsp. – 1 tbsp)

Sauté chicken in the wok until completely cooked. Remove and place on a paper towel to absorb any excess grease.

Transfer the freshly minced ginger, garlic, and vegetables to the wok and sauté for about 1 minute.

Transfer chicken back to the wok and sauté until hot. Add the soy sauce mixture and cook to thicken.

Serve over brown rice and Enjoy!!!!

salio bien rico che ... si llego tratere de hacer