Chicken teriyaki with rice and baby bok choy
There’s no need to call for a takeout when you’ve got this super-tasty recipe on hand…
Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
2 Tbsp. reduced-sodium soy sauce / tamari
1 Tbsp. rice vinegar
1 level teaspoon cornstarch
½ level tsp. no-calorie granulated sweetener
1 carrot, peeled and sliced on the diagonal into ¼“-thick pieces
2 Tbsp. water
1½ lbs. boneless, skinless chicken thighs, visible fat removed, cut into 1“ pieces
2 tsp. minced fresh ginger
2 garlic cloves, minced
2 scallions, thinly sliced, plus more for garnish
4 cups steamed plain white rice, kept warm for serving
Steamed baby bok choy, for serving
- Whisk the soy sauce, vinegar, cornstarch, and sweetener in a small bowl and set aside.
- Heat a large non-stick skillet over medium-high heat until hot. Add the carrot and water, cover, and cook until it is crisp-tender, about 5 minutes; transfer to a bowl and set aside.
- Lightly coat the skillet with cooking spray. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook, stirring often, until cooked through, 5-7 minutes. Stir in the ginger and garlic and cook for 30 seconds. Add the reserved soy sauce mixture, cooked carrot, and scallions and cook, stirring constantly, until mixture thickens and becomes glazy.
- Divide the rice among 4 bowls and spoon the chicken mixture evenly on top. Sprinkle with more scallions and serve with the baby bok choy.
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