WEEKDAY MEAL-PREP CHICKEN TERIYAKI STIR-FRY
For 4 servings
3 Chicken breasts, cubed
Salt, to taste
Pepper, to taste
1 Tsp. garlic, crushed
½ C. soy sauce (118 mL)
⅓ C. honey (113 g)
1 ½ Tbsp. sesame seed, more to garnish
1 Onion, sliced
2 Small bell peppers, thinly sliced
2 C. broccoli (500 g)
1Ggreen onion, thinly sliced
White rice, cooked
HOW TO MAKE:
1-In a pan, cook cut chicken over medium-high heat until almost done.
2-Salt and pepper to taste.
3-Reduce heat to medium and stir in the crushed garlic.
4-Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds.
5-Stir until thickened.
6-Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
7-Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
8-Split the rice, vegetables, and chicken evenly between 4 containers.
9-Top with a sprinkle of sesame seeds and sliced green onion.
10-Refrigerate for up to 4 days.
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