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Teriyaki Chicken: 4 Chicken Breast, 1/6 Cup Soy Sauce, 1/2 Cup Water, 1 Tablespoon Arrowroot Powder, 1 Clove Minced Garlic, 1/8 Cup Coconut Sugar, 1/2 Tablespoon Honey, 1/2 Tablespoon Grated Ginger, 4 Serving Vegetable Stir Fry,
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Preheat oven to 350
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Heat a saucepan over medium heat and add the water, soy sauce, sugar, garlic, honey and ground ginger. Heat to a boil
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Meanwhile, whisk arrow root with extra water (not measured in ingredients- 1:2 arrow root to water) to make a slurry and then slowly whisk into the sauce
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Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside
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Place chicken on lined baking sheet. Sprinkle each side of the chicken with salt and pepper.
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Place the chicken in oven for 20 minutes. .Then allow to rest on a plate for 2 minutes and cut into slices. Toss in sauce to coat the chicken.
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Teriyaki Dressing: 1/3 Cup Teriyaki Sauce, 1/3 Cup Rice Vinegar, 1 Tablespoon Tamari Soy Sauce, 1/4 Teaspoon Toasted Sesame Oi, 1/2 Teaspoon Garlic Powder, 1/4 Teaspoon Ginger, Ground, 1/2 Teaspoon Onion Powder, 1/4 Teaspoon Black Pepper, 1/4 Teaspoon Kosher Salt, 1 Tablespoon Coconut Sugar, 1/2 Cup Canola Oil. Combine all ingredients and whisk well or use immersion blender to combine. Refrigerate until ready to use.
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Prepare Teriyaki Chicken. Please prepare chicken first as this is the most time consuming. Prepare Dressing. Wash and chop all veggies. Peel clementines, separate sections, cut into smaller bites. Make pasta, drain and toss lightly with olive oil to prevent sticking. Chop the chicken and all veggies and toss with the pasta and dressing.
