Chicken Teriyaki
Servings 2
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
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
Calories: 798kcal | Carbohydrates: 83g | Protein: 38g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 884mg | Potassium: 1063mg | Fiber: 7g | Sugar: 29g | Vitamin A: 164IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 6mg