2lbs chicken thighs (can sub breast) chopped in cubes
2clovesgarlic minced
1tbsponion powder
1 1/3 cupsdiced carrots
3 cupsbroccoli diced
1/4cupgreen onions diced
sesame seeds (optional)
Instructions
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.
To assemble bowls:
Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!