Teriyaki Chicken Bowls with Ginger
- 1 Tbsp. (15 ml) peanut oil
- 1 lb. (455 g) boneless, skinless chicken breasts or thighs, cut up into bite-sized pieces
- 1 cup (120 g) carrots, julienned
- 1 cup (65 g) snow peas
- 1 cup (90 g) red peppers, thinly sliced
- 1 handful bean sprouts
- Teriyaki Sauce (see recipe below)
- 3 cups (450–600 g) cooked rice
- 1 Tbsp. (8 g) cornstarch
- 1 Tbsp. (15 ml) cold water
- 3 Tbsp. (18 g) stevia
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) rice vinegar
- 2 cloves garlic, minced
- Black pepper to taste
- 4 drops ginger essential oil
- Heat the oil in the bottom of a large skillet over medium heat.
- Add your chicken to the pan until fully cooked, about 15 minutes.
- Remove chicken from the pan, and add more oil if needed.
- Add the carrots, snow peas, peppers, and bean sprouts to the pan. Stir every few minutes until the color has brightened and the veggies have cooked slightly.
- Remove the cooked vegetables to a separate bowl; cover to keep warm.
- Make the Teriyaki Sauce in the same pan. Begin by whisking together the cornstarch and cold water in the pan until it is smooth and there are no lumps.
- Whisk in the stevia, soy sauce, vinegar, garlic, and ground black pepper.
- Bring to a boil over medium heat, then reduce and simmer until it thickens.
- Add the chicken back in the pan with the teriyaki sauce.
- Add ginger essential oil, and stir well to incorporate it.
- Serve chicken and vegetables on a bed of rice.