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Chicken Teriyaki




Source of Recipe


Andrew Weil, M.D. with my changes


Recipe Introduction


From True Food by Andrew Weil, M.D.


List of Ingredients




2 tablespoons expeller-pressed canola oil
1 pound boneless, skinless chicken breasts, cut into 1/4" pieces
2 tablepoons wok aromatics (lemongrass, scallions, ginger, sambal olek)
4 heads baby bok choy, cut in half
2 cups broccoli florets
4 ounces green beans, stemmed, and cut into 1/2 inch pieces
4 oz sugar snap peas, stemmed and stringed
1 medium onion
1/2 cup Teriyaki Sauce (see sauces)
1 avocado pitted, peeled, and sliced (I wouldn't use again)
1 tablespoon toasted sesame seeds

Recipe



Heat skillet/wok over medium-high heat. Add 1 TBSP oil and heat until it shimmers. Add chicken and stir-fry until golden. Remove and keep warm. Add 1 tbsp oil, wok aromatics and vegetables. Cook stirrring constantly until vegetables are crisp-tender, 5-7 minutes. Add teriyaki sauce and cooked chicken and combine/warm through. Serve over brown rice, and garnish.