I love chicken teriyaki and I love that crunch you sometimes get in chinese food when they add those crunchy noodle things on top and you mix it all into your food. I do not, however, love the gratuitous grease and starch that goes along with those tiny little extras. So I revised and came up with this. The broccoli slaw adds GREAT crunch and flavor without adding fried, crispy, starchy bits. What’s even better is that it soaks up that great teriyaki flavor as well.
3 chicken breasts (I use organic purdue, zero added hormones. A bit pricey, but it goes on sale a lot and I stock up)
half bag of broccoli slaw, about 2 cups if you are making your own
1/4 green bell pepper
1/4 spanish onion
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup Mirin (sweet rice wine), if you don’t have this, just use white wine
3 tbsp brown sugar
1 tsp white vinegar
2 tsp freshly grated ginger root
2 cloves garlic finely chopped or 2 tbsp minced garlic
Place all teriyaki sauce ingredients in a shallow saucepan. Bring to a boil and let simmer for a few minutes, so that the sauce has all of those flavors infused.
Meanwhile, cut chicken into bite size chunks/strips and put in a large bowl. Julienne or cut green bell pepper into strips. Cut onion into bite size pieces. Add these ingredients into a bowl with the broccoli slaw. Mix to incorporate all ingredients. Pour teriyaki over mixture and let sit for 30 minutes.
Heat 1 tbsp oil in a wok, skillet or nonstick pan. Add contents of entire bowl and “stir fry” until all of the chicken is cooked. I would add a bit more of the raw broccoli slaw for added crunch, but you don’t have to. Serve right out of the pan with rice.
|I should have addd the raw slaw on top for color, but I forgot!|