Gluten Free Teriyaki Chicken

This is one of my go-to recipes that I make a couple times a month. It's tasty, healthy, takes only 30 minutes to make, and my family loves it.

Cooked brown rice

1 1/2 lb skinless, boneless chicken

Olive Oil

4-5 carrots

1 C chopped broccoli

1 onion

Sauce

3/4 C cold water, divided

1/2 C gluten free soy sauces or tamari sauce

1/3 C brown sugar (agave nectar works too)

1 clove garlic, minced

2 Tbsp. cornstarch

salt and pepper

1. Start by making the rice.

2. Then cube the chicken as shown in the picture above.

3. Heat about 2 Tbsp. olive oil in a large saucepan over med-high heat. Toss in the chicken, season with salt and pepper, brown it and set aside.

4. Peel and chop the carrots. Then finely chop the onion...and the broccoli.

5. In a medium-sized skillet toss in the carrots, broccoli, and about 1/4 C water. Cover and let cook about 5 minutes or until crisp-tender.

6. Add the onion and cook uncovered until the the onion is tender and translucent, about 2-3 minutes.

7. Add the vegetables to the skillet with the chicken.

8. Start the sauce. In the same skillet that you cooked the veggies in add the garlic and cook til fragrant, less than a minute. Add in 1/4 C water, 1/2 C soy sauce, and 1/3 C brown sugar. Bring to boil.

9. While that's coming to a boil mix the cornstarch with 1/4 C cold water.

10. When it comes to a boil, add the cornstarch mixture and stir constantly until thickened.

11. Pour the sauce over the chicken and veggies.

12. Serve over brown rice.

Serves 4