Chicken Teriyaki Bowls

A few nights ago I made the most delicious Chicken Teriyaki Bowls. They were so good in fact that Jace said, "This is the best dinner you have ever made!" and he has had a lot of home-cooked meals! This Teriyaki Chicken bowl had stir-fried broccoli and rice noodles. The original recipe is from Davita and can be found HERE. We replaced the splenda with monkfruit (I love love love monkfruit) and we substituted a clove of garlic for garlic powder. 

Ingredients:
1 tbsp cornstarch
1 tbsp water
1/2 cup monkfruit
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 tbsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
4 large boneless chicken breasts

Directions:
In a saucepan over low heat, combine the cornstarch, water, monkfruit, soy sauce, apple cider vinegar, garlic powder, ground ginger and pepper. Stir and turn heat up to medium and let the sauce thicken and bubble. 

Preheat oven to 425 degrees. Place chicken in a baking dish and brush with teriyaki sauce. Turn over and brush again. 

Bake in the oven for 30 minutes. Turn over and bake for 30 more minutes. Brush with sauce every 10-20 minutes during cooking. Let sit for five minutes, slice and add to a bowl that contains ride noodles and broccoli. Enjoy! 


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