Ever since we went to Lantern Thai in Union Square on Christmas Eve (yes, that actually did happen), I've been craving more Chicken Teriyaki. And, of course, I wanted to make a healthier version of this beloved dish!
So, I pulled out the wok pan that my stepdad-in-law got me from Chinatown in Houston, because I wanted to feel authentic, and I whipped this little recipe up!
Ingredients (4 servings):
- 3 green onion stalks, diced
- 1 shallot, minced
- 3 cloves of garlic, minced
- 1 tbsp coconut oil
- 16oz chicken, cut into cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup sugar snap peas, sliced in half
- 1 cup broccoli, chopped to small pieces
- 1/4 cup tamari (or soy sauce)
- 1 tbsp sesame oil
- Salt and pepper to taste
- Melt coconut oil in wok (or pan) at medium heat
- Add onion, shallot, and garlic and cook until browned (just a couple minutes)
- Add cubed chicken, tamari, sesame oil, salt, and pepper, stirring regularly to make sure all sides of the chicken turn white (around 10 minutes)
- Add veggies and keep stirring until veggies are softened
- If you're not sure whether or not the chicken is done, check for any pinkness. You can also cut a larger cube of chicken in half and check for pinkness inside
- If all is white, you're done!
You can serve this with rice, if you would like, but I just like it by itself!
What's your favorite Thai dish?