Teriyaki Chicken and Rice Bowls
Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
- 3/4 cup coconut aminos
- 4 tbsp agave (can sub coconut sugar)
- 3 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tsp ground ginger
- 1 tbsp agar-agar powder ( can sub corn starch)
Chicken, Veggies, and Rice:
- 2 lbs chicken thighs (can sub breast) chopped in cubes
- 2 cloves garlic minced
- 1 tbsp onion powder
- 1 1/3 cups diced carrots
- 3 cups broccoli diced
- 1/4 cup green onions diced
- sesame seeds (optional)
For the teriyaki sauce:
In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes.
Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.
For the chicken:
In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.