Chicken Teriyaki Rice Bowl

2 chicken breast halves

6 tablespoon soy sauce (I use Kikkoman Soy Sauce)
2 tablespoon honey & brown sugar
4teaspoon cornstarch (+ extra for chicken)

2 cups of assorted veggies (i.e. carrots, broccoli & onions)
1 tablespoon freshly minced ginger
2 garlic cloves minced
3 cups cooked brown rice
canola oil

Cut chicken into bite size pieces and lightly coat with cornstarch (or use flour)

Combine soy sauce, honey, brown sugar and cornstarch and use a whisk to mix it up then set aside. Heat a large wok on stove; add just enough oil to lightly coat the pan (about 1 TBSP). Sauté Chicken in Wok until cooked then place on plate

Sauté ginger, garlic and vegetables for 1 min.

Add chicken back until hot then add soy sauce mixture and cook to thicken.

Serves 5

This recipe is a healthier version of the traditional Chicken Teriyaki Rice Bowl, the wonderful thing about this dish is it's still so delicious! This is egg free and dairy free.