Sweet Onion Teriyaki Stir-fry

• Meat

  • 3 lb Chicken breast

• Produce

  • 1/2 tsp Dill weed
  • 1 tsp Garlic
  • 1/2 tsp Ginger
  • 1 Lg. onion
  • 1 Orange, med.

• Canned Goods

  • 1 tsp Chicken bouillon

• Condiments

  • 1/2 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 4 cup Brown rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 Salt
  • 1/2 tsp Xanthan gum

• Liquids

  • 2/3 cup Water
  • 2 tbsp Water, HOT

• Other

  • ½ tsp. THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• 1 lg. onion, diced
• 1 med. orange, peeled and diced
• ⅔ c. water
• ⅓ c. reduced-sodium soy sauce
• 1 tsp. minced garlic
• ½ tsp. THM Super Sweet Blend
• ½ tsp. ginger
• ½ tsp. xanthan gum
• -
• 3 lb. chicken breast, chunked
• Salt, to taste (if needed)
• 4 c. cooked brown rice
• 2 T. hot water
• 1 tsp. chicken bouillon
• 2 T reduced-sodium soy sauce
• ½ tsp. each dill weed, onion powder
• ¼ tsp. black pepper
• Salt, to taste (if needed)

Directions

• Add the first section of ingredients to an electric skillet, sprinkling in the xanthan gum while whisking to avoid clumping. Bring the sauce ingredients to a boil, then add the chicken. Cover and cook until the chicken is done. Taste and add salt if desired. Serve over seasoned brown rice.
• Make the rice while the chicken cooks. Dissolve the chicken bouillon in the hot water and add it and the rest of the ingredients to the rice. Stir and heat. Serve.