Ingredients:
Stir Fry Mix
4-6 raw, boneless skinless chicken thighs (2 cups, chunked)
1 head of organic broccoli, chopped in florets
1 medium yellow onion sliced
2 garlic cloves, pressed
2 tablespoons organic peanut oil
1 teaspoon toasted sesame oil
1 ½ cups homemade teriyaki, below
1-2 tablespoons rice flour
1 tsp Asian Blend, Spice Shack
2 cups cooked whole grain rice or cauliflower rice
Terikayi:
2 tablespoons grated fresh ginger root
6 cloves of garlic, pressed or mashed
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons raw honey
1 cup organic soy or gluten-free tamari
1 tsp Asian Blend, Spice Shack
2 tbsp Asian Booster blend, Spice Shack
Putting it together:
Sauce. Add grated ginger root, pressed garlic and all the rest of ingredients into a mixing bowl. Whisk together Then let it sit for 10 minutes. Time for a hand blender or use a handle emulsion blender to combine.
Store in a mason jar and refrigerate to use throughout the week. Use this sauce for the marinade, stir fry, Asian noodle and more.
Cut raw chicken into 1-2 inch cubes. Then toss in four and Asian blend seasoning till chicken is well coated. Slice onions thinly. Chop broccoli into bite-size florets.
Place a wok or large pan on medium-high heat. Add both oils, then garlic and onion. Stir quickly and consistently. Cook for about 2 minutes then add the chicken and ½ cup of teriyaki sauce. Continuing to stir frequently as this mixture cooks. After about 5 minutes add broccoli. Cook and stir for another 3-5 minutes. Next mix 1 tablespoon of rice flour to remaining teriyaki and whisk till no lumps. Then add to the stir-fry. Cook till the sauce thickens, about 2-3 minutes.
Serve on noodles, rice or cauliflower rice!