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Teriyaki Chicken Skewers and Stir Fry Veggies
Ingredients
  • subheading: Chicken skewers:
  • 6 to 8 boneless, skinless, trimmed chicken thighs
  • 2 cups store bough teriyaki sauce (low sodium)
  • ½ teaspoon of sesame seed oil
  • 1 clove of garlic, thinly sliced
  • ½ teaspoon fresh ginger, grated
  • 4 wood skewers/bamboo, soaked in water
  • Splash of vegetable oil
  • Splash rice vinegar
  • subheading: Jasmine rice:
  • 1 cup jasmine rice
  • 1 ¼ cup water
  • Salt to taste
  • subheading: Stir fry veggies:
  • 1 ½ cup vegetables (broccoli, snap peas, green onions, sweet pepper, bean sprout, bok choy, asparagus. etc.)
  • 1 heaped teaspoon of cornstarch mixed into a ¼ cup of water
  • Splash of vegetable oil
Steps
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