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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a simple, healthy version of Chicken Teryaki. My kids love it! It has far less sugar than bottled Teryaki sauce and no perservatives/additives. I always have Tamari and honey on hand, making for a quick, last minute super. I cook my chicken in my pressure cooker (which I couldn't live without!) I can throw in frozen solid chicken tenderloins and they cook in 3 minutes and all of the moisture is locked in. The chicken falls apart and is very moist & flavorful. If your not lucky enough to have a pressure cooker, first, put it on your next birthday wish list, and for now bake, boil, poach or grill your chicken, do not fry your chicken! * Tamari, unlike regular soy sauce, does not have any additives/perservatives in it. Use the low sodium Tamari. Ingredients:
6 -8 boneless skinless chicken tenderloins |
2 cups snow peas |
2 cups chopped bok choy |
1/2 cup low sodium tamari soy sauce |
1/4 cup honey |
1 tablespoon grated ginger |
1 tablespoon minced garlic |
1 tablespoon peanut oil |
2 cups cooked basmati rice |
Directions:
1. Cook chicken: bake at 350 deg. for about 20 minutes.
2. Meanwhile, heat a large skillet or Wok on medium heat, add oil
3. add garlic and ginger, saute for 2 minutes.
4. add Bok Choy, saute for about 3 more minutes until cooked down.
5. in a small bowl, mix together Tamari & honey.
6. pour into the Wok stir until it starts to boil softly. turn down heat a bit, cook for 3-4 minutes.
7. Add chicken and snow peas.
8. Serve over basmatil rice.
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