By Chris, January 6, 2020

Chunks of thin, white meat chicken breast lightly dusted in flour and fried until golden and crisp. Served atop sticky, fluffy sushi rice. Accompanied by crisp, slightly tender broccoli, bok choy, scallions, and a drizzle of homemade teriyaki sauce. What can be better than that?! I love to cook for my family and have always been a huge fan of Asian inspired dishes. Living in the country doesn’t always lend itself to the convenience of takeout, especially when food allergies are involved. I created this recipe a while ago and it became an instant hit with my husband and kids. It now is a mainstay in my menu rotation, and it’s quite versatile too! You can easily swap out different veggies for the stir fry and the protein as well. With me being a gluten free vegetarian, and my husband being gluten and nightshade free, this recipe works so well in our household, satifying everyone’s craving for a take out meal..

C’mon! I’ll show you how to make it.

This is the only sushi rice I buy! It’s a fantastic, high quality sushi rice that I get at my local grocery store.
I start with the rice. I combine 1 1/2 cups of sushi rice and 2 cups of water in a medium size saucepan over medium heat. Bring to a soft boil, reduce heat to simmer, and cover. Cook for 20 minutes, turn off heat and let it rest.
When you are ready to serve, fluff with a fork and transfer to a serving bowl. I usually serve everything family style.We enjoy making up our plates and going nuts! Lol.
To make the teriyaki sauce, I combine la choy gluten free soy sauce, brown sugar, lemon juice, garice powder, ginger powder, salt, and pepper to taste. Combine in a small saute pan over medium heat. Stir occassionally. Total cooking time is about 15-20 minutes. Once it starts to thicken a bit, it’s good to go.
For this stirfry, I used broccoli, bok choy, and scallions. I vary up the veggies from time to time. I love the versatility of this meal!!!
I add two tablespoons of olive oil to a large skillet over medium/high heat. Add the broccoli, bok choy, and dust with salt, pepper, and garlic powder. Stir often for about 5-7 minutes. I then add the scallions in and cook for another 3 minutes. Set aside.
1 pound of thin sliced chicken breasts cut into 1 inch pieces. If you’d like, you can substitute thick chicken breast cut into chunks, boneless pork chops, steak, or shellfish. Have fun varying up this recipe! It’s always a win-win!
Lightly coat the chicken in flour. I use my favorite gluten free flour blend.
Heat a large skillet with about an inch of oil over medium/high heat. Add the chicken to it in a single layer. Be sure to not overcrowed the pan so the chicken crisps up nice and golden. Since the chicken is thin it only takes a few minutes on each side to cook.
Time to plate!! Like I mentioned earlier, I like to serve everything family style and everyone serves themselves. I put the teriyaki in a gravy boat..ooh fancy.. lol and everyone digs in! This meal can be ready and on the table in 25 minutes plus prep time, making it the perfect weeknight meal!

Recipe

Ingredients:

  • 1 pound thin chicken breast
  • 2 small heads of broccoli, or 1 large
  • 2 small baby bok choy
  • 2 scallions, diced (both green and white part)
  • 2 tablespoons of olive oil
  • 3/4 cup of gluten free or regular soy sauce
  • 1 cup of dark brown sugar
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 3/4 cup flour or gluten free flour
  • 1 1/2 cup sushi rice
  • 2 cups water

Directions:

For the rice:

Combine the sushi rice and water to a medium size saucepan over medium heat. Bring to a soft boil. Reduce heat to low, cover, and cook for twenty minutes. Remove from heat. Let stand for ten minutes covered. When ready to serve, fluff with fork before transfering to serving dish.

For the sauce:

Combine the soy sauce, brown sugar, black pepper, lemon juice, garlic powder, and ginger powder to a small saucepan. Cook over medium/low heat for about 10 minutes. Stirring often, bring to a soft boil. Once boiling, let it cook for about 5 more minutes. Remove from heat and let stand covered. It will thicken slightly upon standing.

For the veggies:

Heat two tablespoons of oil in a medium size skillet over medium/high heat. Add the broccoli and bok choy, dust with garlic powder, salt, and pepper and stir often for about 7 minutes. Keeping the veggies moving ensures even cooking without burning or overcooking, you want the veggies to stay bright and crisp, no matter what veggie combo you use. Add the scallions and continue cooking for another 3 minutes. Set aside.

For the chicken:

Rinse the chicken and cut into 1 inch pieces. In a shallow bowl, add the flour and coat each piece of chicken. Add about an inch of oil to a large skillet, vegetable oil or canola oil work well. Over medium/high heat, add the chicken in a single layer. Be sure you don’t overcrowed the pan. After about 5 minutes and or golden brown, carefully flip the chicken, cooking for another three minutes or so on the other side. Drain.

I hope you all enjoy this meal as much as we do!

Do you have a favorite takeout meal you like to recreate at home? If so, comment below. And as always, be sure to like and subscribe!

Thanks,

Chris