Chicken Teriyaki with Broccoli

I’ve made this dish many times now and we all love it - even my fussy 10 year old! It’s very quick, easy and healthy. It serves 4 and is lovely served with jasmine rice.

Ingredients:

• Canola oil spray
• 1 garlic clove, crushed
• 4 small lean chicken breasts (about 500g) cut into 3cm cubes
• 4 shallots, ends trimmed, thinly sliced
• 1/4 cup chicken stock
• 1/4 cup teriyaki sauce
• 400g broccoli florets and stems cut into 2cm pieces
• 2 cups boiled unsalted rice

Method:

1. Cook the rice and keep it warm
2. Heat wok or large non-stick frying pan over medium-high heat
3. Spray with oil
4. Add garlic and cook, stirring for 1 minute
5. Increase heat to high and add chicken
6. Stir fry for 4 minutes, turning chicken pieces over half way
7. Add shallots and broccoli and cook for 1 minute
8. Add stock and teriyaki sauce
9. Simmer over medium heat for 3 minutes or until chicken is just cooked through
10. Season to taste with salt & pepper
11. Spoon cooked rice into bowls
12. Spoon over the chicken and broccoli and drizzle with sauce
13. Serve immediately

Note: I like to toast some sesame seeds in the wok before the stir fry, put them aside to cool and then garnish the chicken once it’s in the bowl…D-E-L-icious XD

Teriyaki Chicken with vermicelli

This dish is high in protein and niacin and is extremely low fat. You will need an extra half hour for marinating the chicken and it serves 4.

Ingredients:

• 1/4 cup sesame seeds
• 5 tsp soy sauce
• 5 tsp honey
• 1 tablespoon water
• 1 tsp ginger, shredded or grated
• 1 garlic clove, freshly crushed
• 1/4 tsp freshly ground pepper
• 2 skinless chicken breast fillets cut into chunks
• Spring onion for garnish

Method:

1. In a medium bowl, combine sesame seeds, soy sauce, honey, water, ginger, garlic and pepper
2. Mix well, add the chicken, cover with glad wrap and let it marinate in the fridge for at least half an hour
3. Prepare the vermicelli noodles as packet instructions
4. Preheat a wok to a high heat
5. Remove the chicken from the marinade and discard the marinade
6. Cook the chicken in batches on both sides ensuring it's brown on the outside and cooked on the inside
7. Set aside then in the remaining juices quickly stir-fry the vegetables. Add a little water if necessary
8. When all cooked, place the vermicelli on a serving platter
9. Place the cooked chicken and vegetables on top of the vermicelli

This dish is quite versatile because you can use other vegetables like bean, corn spears, bean shoots or broccoli..D-E-L-icious  XD