Teriyaki Chicken with Vegetables

• Gluten free

• Meat

  • 2 lbs Chicken breast

• Produce

  • 12 oz Broccoli, fresh
  • 4 Carrots, large organic
  • 2 Garlic cloves
  • 2 tbsp Ginger

• Condiments

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

• Baking & Spices

  • 3 tsp Arrowroot powder or cornstarch
  • 1 Pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/3 cup Water

Found on yumexpert.com

Ingredients

• 2-3 pounds chicken breast, chopped
• 12-16 ounces fresh broccoli
• 2 garlic cloves
• 4-5 large organic carrots, sliced
• Pepper flakes
• 2 tbsp olive oil
• 2 tbsp ginger, chopped
• 1/3 cup soy sauce
• 1/3 cup cold water
• 3-4 tsp arrowroot powder or cornstarch
• 1/4 cup honey

Directions

• In a small bowl, combine the last five ingredients. Set aside. In a large sauce pan, heat olive oil over medium high heat. Add chicken and carrots and cook for about 6-8 minutes, stirring occasionally, until almost cooked through. Add garlic and cook further for 1 minute more. Meanwhile, place the broccoli on a microwave safe bowl and microwave for 6-7 minute, or less depending on how strong your microwave is. Add Teriyaki sauce to the chicken and carrots and cook, stirring occasionally for about 1-2 minutes or until thicken. Remove from heat add broccoli. Season with salt and pepper, if desired. Stir to combine. Serve along with brown rice or noodles.