Teriyaki Chicken: 2 Ways
I wanted to share with you another one of our bi-weekly meals: Asian Teriyaki Chicken Bowls and Teriyaki Chicken Wraps. You make the chicken the exact same way and most of the ingredients are the same so I wrapped this into one recipe.
I usually just cook an extra package of chicken because the other ingredients are more than enough to split into two meals. Wells loves anything with rice and Tagg will only eat the chicken and taco shell so we usually end up making both on the same night.
Asian Sauce
1 cup of low sodium soy sauce
1 cup of honey
1 tsp of floor ginger
1tsp of sesame seeds
1 tsp of pineapple or orange juice
whisk together. Add more soy sauce or honey to achieve desired quantity. I like mine to be a little more thick so I keep the parts equal.
Asian Wraps & Rice Bowl
4-5 boneless chicken breasts
1 large package of broccoli slaw, or two if your family will eat their veggies!
Jasmine Rice
Flour Tortillas
Spring Mix
Marinate one package of boneless skinless chicken breasts in the above sauce for as long as possible. This can be anywhere from the night before to just coating to the chicken before it bakes. Bake the chicken on 350 for about 40 minutes. While the chicken is baking, steam a package of Broccoli Slaw, and cook the Jasmine Rice according to the directions. Assemble as pictured above!
