Name: Chicken Teriyaki
Prep time: 260 min
Cook time: 35 min
Ingredients: 2 TBSP Cashews (whole); 2 TBSP Almonds (whole); 2 TBSP Unsweetened coconut flakes (shredded); 1/8 tsp Sea salt; 2 Dates (pitted); 3 TBSP Cashews (whole (soaked in cold water for 1 hour, then drained)); 2 1/2 oz Coconut milk; 1 tsp Coconut oil; 1 tsp Agave nectar; 1/4 tsp Vanilla extract; 1 1/2 TBSP Lemon juice; 2 tsp Lemon zest; pinch Sea salt; 1/2 cup White rice; 2 TBSP Reduced-sodium soy sauce; 1 TBSP Rice wine vinegar (or mirin); 1 TBSP Sake; 1 TBSP Brown sugar; 8 oz Chicken breast boneless skinless (diced into bite-sized pieces); Salt (to taste); Black pepper (to taste); 1 TBSP Vegetable oil; 1/4 cup Scallions (sliced (for garnish)); Sesame seeds (for garnish); 2 bunches Broccolini (stems trimmed); Salt (to taste); Black pepper (to taste); 1 cup Peach juice; 16 oz Water; 1 tsp Fresh ginger

Chicken Teriyaki

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Prep Time: 4 20

Cook Time: 35

Servings:

Calories: 798kcal

Ingredients

Lemon Bars

For the Crust:

2 TBSP Cashews whole
2 TBSP Almonds whole
2 TBSP Unsweetened coconut flakes shredded
1/8 tsp Sea salt
2 Dates pitted

For the Filling:

3 TBSP Cashews whole (soaked in cold water for 1 hour, then drained)
2 1/2 oz Coconut milk
1 tsp Coconut oil
1 tsp Agave nectar
1/4 tsp Vanilla extract
1 1/2 TBSP Lemon juice
2 tsp Lemon zest
pinch Sea salt

Chicken Teriyaki

1/2 cup White rice
2 TBSP Reduced-sodium soy sauce
1 TBSP Rice wine vinegar or mirin
1 TBSP Sake
1 TBSP Brown sugar
8 oz Chicken breast boneless skinless diced into bite-sized pieces
Salt to taste
Black pepper to taste
1 TBSP Vegetable oil
1/4 cup Scallions sliced (for garnish)
Sesame seeds for garnish

Broccolini

2 bunches Broccolini stems trimmed
Salt to taste
Black pepper to taste

Peach Ginger Chia Fresca

1 cup Peach juice
16 oz Water
1 tsp Fresh ginger
2 TBSP Maple syrup or honey, (your choice)
2 tsp Chia seeds
Fresh mint leaves for garnish

US Customary - Metric

Instructions

Soak the cashews for one hour in cold water.
Prep all ingredients per the instructions above.
Lemon Bars: Prepare the Pan: Line a small square or rectangular dish (about 4x4 inches or similar) with parchment paper, leaving overhang on two sides for easy removal.
Make the Crust: Add cashews, almonds, coconut flakes, and sea salt to a food processor. Process until mixture resembles coarse flour. Add dates and process until sticky. (If too dry, add 1 tsp of water and pulse again). Press the crust evenly into the bottom of the prepared pan.
Make the Filling: Drain soaked cashews. Blend into a smooth paste in the food processor. Add coconut milk, coconut oil, agave nectar, vanilla extract, lemon juice, lemon zest, and a pinch of sea salt. Blend on high for about 2 minutes until smooth, scraping down sides as needed.
Assemble and Chill: Pour filling evenly over crust. Smooth top with a spatula. Refrigerate for at least 4 hours, or until firm. To speed up, freeze for 1 hour.
Rice: Rinse rice thoroughly under cold water. Cook according to package instructions. Fluff with a fork, season with salt and pepper, and keep warm.
Chicken Teriyaki: In a small bowl, combine soy sauce, rice wine vinegar (or mirin), sake, and brown sugar. Mix well and set aside.
Season chicken with salt and black pepper.
Heat vegetable oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
Pour teriyaki sauce over chicken. Reduce heat to medium-low and simmer for about 5 minutes, or until sauce thickens
Broccolini: Bring a pot of water to a boil. Add broccolini and cook until tender, 3–5 minutes. Drain and season with salt and pepper.
Peach Ginger Chia Fresca: Combine all the ingredients together. Let sit for 5 minutes to allow chia seeds to bloom.
Serve chicken teriyaki garnished with sesame seeds, rice, broccolini, lemon bars, and peach ginger chia fresca.

Nutrition