In my daily routine of opening the refrigerator and staring blankly trying to decide on something to eat, I decided to try and make some teriyaki chicken with mushroom and arugula rice.
Only thing, store bought teriyaki sauce is full of crappy things and tons of high fructose corn syrup… And I had no idea how to make homemade.
So I decided to make it up as I went.
I seriously thought it was going to be insanely awful and I was gonna be so mad I wasted so many ingredients… But it turned out soooooo good!!
So, without further ado,
Homemade Teriyaki Chicken, with organic rice, mushrooms and arugula
2 chicken breasts (pastured and local would be the best option)
1/2 tsp. chopped ginger
1/4 cup organic apple cider vinegar
1/4 cup honey (I used raw, but that’s just cuz that’s what I have around the house, it will be heated up so raw is not necessary)
1/4 cup Bragg liquid aminos (soy sauce alternative, GMO free!)
Organic black pepper
1 tbs. arrow root powder
Organic shitake mushrooms (I used shitake purely because it sounds kinda like teriyaki)
1 c. of organic brown rice
Step 1: Get a super adorable baby and strap it to your chest**
(**This step is optional, but it adds extra cuteness to your meal, and cuteness melts hearts!!)
Once your baby is sufficiently strapped on, combine the ginger, vinegar, liquid aminos, honey, arrow root powder and pepper in a sauce pan over medium heat.
Whisk while cooking until it starts to thicken and bubble. (the arrow root powder is a corn starch alternative, it will thicken the sauce without all the GMOs regular corn starch has)
Once the sauce has thickened, you can remove it from the heat and put it in a separate bowl for later. It’ll look like this-
At this point I’d take a break to talk to the little bugger strapped to your chest and have your heart melted by some big ole eyes before continuing.
Cute your chicken into cubes (or leave it whole, its really just your preference) cook it on medium heat until its almost cooked through.
Put half the sauce on and finish cooking it all the way through. It should look similar to this when your done
Do to the fact that there’s not artificial colors, flavors or corn syrups, it won’t look dark brown once its on your chicken like the stuff you get at the store.
In a separate pot (or if your me, the same pot because your only have one….) add 2 cups of already cooked organic brown rice and half a pound of sliced organic mushrooms and cook over a medium heat until the mushrooms are as cooked as you want them. I wanted more of a salad so I didn’t cook it very long. Add in a very huge handful of arugula. I just cooked the arugula until it was slightly wilted.
And viola!! The most delicious teriyaki chicken ever!!
Use the rest of the sauce on the finished product and over your rice =)
X’s and O’s
~Courtney, The Crunchy Delinquent
This post is linked to Party Wave Wednesday, Frugal Days, Sustainable Ways, The Gathering Spot, Teach Me Tuesdays, Thank Your Body Thursday, Old-Fashioned Friday, LHITS DIY Linky, Natural Living Mondays, Fresh Bites Friday and Mary’s Kitchen Real Food Challenge Linky!