Why is this a fiesta? Because it's a party for your mouth, that's why. The majority of store bought teriyaki sauces contain gluten in them (stupid wheat flour lovers), so you'll be happy to know that this version is a) gluten free and b) wayyyy better for you than those other guys. And if that wasn't reason enough to try it out, check out this pic of my supper!!!!!! OM NOM NOM!
Now do I have your attention?? This meal is easy peasy, and makes for BEAUTIFUL leftovers!! So put your BBQing pants on, because it's time to make some teriyaki chicken magic!!
INGREDIENTS: 2 lbs of chicken thighs Thai basmati rice (for however many people you're cooking for)
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 large red onion, chopped to your liking
1 Tbsp fresh minced garlic
1 tsp powdered ginger 1 Tbsp honey
1/2 cup soy sauce (I use Bragg)
2 Tbsp cornstarch
2 tsp vinegar
1 cup water
1) Cook basmati rice until light and fluffy (check bag instructions) 2) Chop up peppers and onion. Place in wok or large fry pan and sautee until fragrant (around 5 minutes). 3) Whisk up all sauce ingredients and add to veggie mixture on stove. Let simmer for 5-10 minutes.
4) Season chicken with salt and pepper (optional: put a thing coat of bbq sauce on them for flavour and crispiness.) BBQ chicken thighs 5 min. each side on medium heat or until cooked through. (If you have a sweetie, they can do the chicken while you prepare the veggies and rice). 5) Once chicken is cooked, use large knife and slice into strips. Add to veggie//sauce mixture and let sit on low heat for a minute or two. 6) Serve mixture on top of basmati rice and top with sesame seeds for a final touch! Keeps well for a week!! Also makes great day two lettuce wrap fajitas...I'm just saying... Happy cooking, everyone!! xo