“Takeout” Style Teriyaki Chicken and Broccoli

“Takeout” Style Teriyaki Chicken and Broccoli

teriyaki chicken 3

Sometimes I have cravings for Chinese takeout but being a Celiac and having many food allergies, Chinese really isn’t an option. This is my version of Teriyaki Chicken and Broccoli. I paired it with white rice but using brown rice is just as good.

 

What You Need:

1 Chicken Breast, cut into cubes (sprinkled with pepper)

Sesame Oil

1/4 cup Brown Sugar

1/4 cup Braggs Liquid Aminos

1/8 cup Water

2 tablespoons Rice Wine Vinegar

2 Garlic Cloves, chopped

1 teaspoon Fresh Ginger, chopped

1/2-1 tablespoon Cornstarch

2 Heads of Broccoli, chopped

Rice

What To Do:

In a bowl, prep your sauce. Mix together brown sugar, Liquid Aminos, water, rice wine vinegar, garlic, ginger and cornstarch.

Cook the rice according to the directions. While the rice is cooking, in a sauté pan, drizzle a light coating of sesame oil. Be careful! This oil is powerful! Add in chicken pieces and cook.

teriyaki chicken

In a separate pan, drizzle a little bit of sesame oil and add in broccoli. Mix around occasionally and when the broccoli starts to get soft, take it off of the heat. Add the broccoli to the chicken. Pour in the sauce and let the flavors incorporate.

Teriyaki Chicken 2

The sauce will start to thicken up. Once the sauce is your desired consistency, pair it with the rice and enjoy!

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Roasted Broccoli

Roasted Broccoli

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I love roasting vegetables as you know. I have shared a couple recipes, like my Fall Vegetable Roast with butternut squash, sweet potatoes, and whatever else is in season. This time I am sharing my delicious Roasted Broccoli with spices, topped with a sprinkle of parmigiana cheese (leave the sprinkle out to make it vegan).

Broccoli is an amazing vegetable. Not only does it contain tons of vitamins and minerals but helps aid the body with allergies and inflammation! It’s full of vitamin A, K, and D. Broccoli contains a large amount of vitamins A and K which help support the strength of vitamin D. They all work together to help your body process vitamin D.

If you have been following my story for a while, you know that I have tons of food allergies as well as Inflammatory Disease, where my body just chooses a spot to inflame or run rampant through my body. Currently, with all that I have going on personally, my body has taken a beating. It has chosen to not cooperate. The brain fog is back, the pain and inflammation are some days unmanageable, and my joints are freezing more than ever. I am hoping with adding in more anti inflammatory and nutrient dense foods, it will help my body to calm down a bit.

What You Need:

Broccoli (cut into the florets-I used two heads)
4 Cloves of Garlic (sliced thinly)
Herbed Olive Oil (use any type)
Salt and Pepper
Crushed Red Pepper Flakes
Trader Joes 21 Seasoning Shaker (you can also use Italian Herbed Grinder)

What To Do:

Preheat oven to 400 degrees and sprinkle a bit of olive oil on a baking sheet (don’t go over board-you only want a very thin coating).
Cut the stem off the broccoli, leaving only the florets. Add to the pan and thinly slice the garlic. After adding the garlic to the pan, sprinkle on some salt and pepper.
Add as much crushed red pepper that you like. Sprinkle some of the seasonings on top (I used about 2 teaspoons).
Toss all together, trying to coat all the broccoli with the seasonings, garlic, and olive oil.
Bake for about 15 minutes, flip, and bake for another 10. You want the broccoli to get a nice brownish tinge on parts of it. Top with some parmigiana cheese (leave off if vegan). Enjoy 🙂