Teriyaki Chicken over rice

Chicken teriyaki 

over rice with stir fried veggies

(How to get kids to eat cabbage)

It is New Years again.  We were at the store picking up small family New Year's party items; chips, dip, stuff to make pigs in a blanket, and the Little Debbie version of twinkies.  Walking through the produce section I picked up the compulsory head of cabbage and black eyed peas for the new year.  My beloved husband gave me a sideways look and said "you know you'll be the only one eating that right?"  I nodded my head, but after this past December we need all the the luck we can get.  Walking through the store I saw split chicken breasts on sale and an idea began to take root.   The kids love Asian food.....Asian food sometimes has cabbage in it.......hmmmmm,

This is an adaptation of about 5 different recipes for chicken teriyaki.  Adapted because I don't usually carry sake (/ˈsɑːkeɪ/ or /ˈsɑːki/) in my kitchen and I was fresh out of fresh ginger.  

This makes enough to feed 6 people for dinner and have enough leftovers for 1 lunch.

Prep
Chop 2 chicken breasts and pound them (with a meat mallet) into smallish bits.
Put it in a zip lock bag or marinating bowl and add a quarter cop of soy sauce and a dash of sesame seed oil.
Set aside.  I marinated mine for about an hour.

Get your rice going

4 cups chicken broth (or water)

2 cups rice (I use basmati)

Salt 

Pepper

Combine, bring to a boil, then lower heat. Cover and simmer until liquid is absorbed
Stir occasionally. Remove from heat when no more liquid.

Now make the the sauce

1/2 cup soy sauce

10 table spoons brown sugar

3 table spoons honey

1 teaspoon powdered ginger

1/2 tsp powdered garlic

1 cup water

Combine and simmer. Set aside for plating.

Vegetable stir fry

Chop 1/4 head of cabbage

1/2 small yellow onion (chopped small)

2 cloves garlic chopped

2 carrots peeled and chopped

1 head if broccoli broken up 

3 TBL coconut oil

1 splash of wine vinegar

 Heat up coconut oil on medium.  Once oil is hot, sauté veggies about 10 minutes, at 5 min mark add splash of vinegar.  Then add 1/4 cup of teriyaki sauce (above). Cover and steam for 5 minutes. 

Chicken 

Take the cooked veggies and put them in a bowl for serving.
Take the same pan (without washing) and add the chicken and marinade.
Take marinated chicken and sauté over med heat adding 1/4 cup teriyaki sauce (above) about half way.

Serve
layer as follows:
Rice
Veggies
chicken
3 tbl's of teriyaki sauce on top