Teriyaki chicken and vegetables

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless

• Produce

  • 8 oz Broccoli florets
  • 3 Carrots, large
  • 1 Chili flakes
  • 2 cloves Garlic
  • 2 tbsp Ginger

• Condiments

  • 1/4 cup Honey
  • 1/3 cup Soy sauce

• Baking & Spices

  • 4 tbsp Corn starch

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1/3 cup Water

Found on tiphero.com

Description

Directions

• In a small saucepan over medium-low heat, combine all of the ingredients for the teriyaki sauce. Stir occasionally, for about 5 minutes, until the sauce has thickened. Set aside.Heat a large sauté pan over medium-high heat. Add the olive oil, then add the chicken in a single layer. Let cook, undisturbed, for about 3 minutes or until browned, then flip and cook the other side until browned.Add the garlic, carrots and teriyaki sauce, and let simmer for 5 minutes.While the chicken is cooking, steam the broccoli.Add the steamed broccoli to the cooked chicken and sauce. Sprinkle with chili flakes, if using, and toss to mix.Serve with rice or udon noodles.