The perfect weeknight asian inspired meal. Use Trader Joe’s soyaki sauce to make your life even easier.

Ingredients:

-One large onion, chopped

-2 teaspoons minced garlic

-4 tablespoons Soyaki sauce

-1 pound boneless chicken (breast or thigh is fine)

-A dash of salt and black pepper

-A dash of garlic powder

-A dash of paprika

-3 teaspoons apple cider vinegar

-Veggies of choice (I use broccoli and carrots)

 

Instructions:

1.) Cut chicken into small/almost bite size pieces and season with seasonings listed above.

2.) Heat up a nonstick pan until very hot then spray and immediately add in the chopped onion and minced garlic. If the onion and garlic dry out, you can add a bit of water to deglaze the pan (only a few teaspoons at a time since we do not want these components to have too much water and end up boiling/not getting caramelized.)

3.) Once the onion and garlic have gotten caramelized, you can add in the seasonings (salt, pepper, garlic powder, paprika.) After you have stirred the seasoning into the onion and garlic, add the chicken pieces. You will not need to stir for some time because we want the chicken to get a nice caramelized crust. If the chicken starts to dry out, you can add a few teaspoons of water at a time to deglaze, like mentioned above.

4.) I typically steam the bag of veggies in the microwave while the chicken cooks. You can also add the veggies in a few minutes before the chicken is fully cooked if you are using fresh veggies or if you do not want to use the microwave for your frozen veggies.

5.) Once chicken is almost cooked (cut a piece in half to check on it) you can add in the soyaki sauce and the apple cider vinegar. If you do not have soyaki sauce, you can use 2 tablespoons of soy sauce and 2 tablespoons of teriyaki,

6.) Once the veggies are done steaming, add them into the pan so they can soak up some of the sauce.

7.) Serve on a bed of rice or cauliflower rice and some sesame seeds sprinkled on top. It is optional but I really enjoy this meal with a sunny side up egg right on top of everything.

 

Notes:

-I use oil spray to keep the fat content to a minimum. You can also use a bit of oil if you don’t want to use spray.

-You can use this same recipe for beef as well! If you want to keep this dish vegetarian or vegan, feel free to use tofu.

-If you like sesame oil as much as I do, you can top your soyaki chicken with a teaspoon or 2 of it. I love using sesame oil as a finishing touch in most my asian dishes.