Hibachi-Style Teriyaki Chicken and Vegetables
Cauliflower Rice
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 Tbsp olive oil, divided
- 2 large zucchini, cut into chunks
- 1 onion, coarsely chopped
- 1 (16-oz) pkg sliced mushrooms
- ⅓ cup low-sodium soy sauce
- 3 Tbsp honey
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Remove chicken from skillet, and keep warm.
- Sauté zucchini, onion, and mushrooms in 2 Tbsp hot oil in same skillet 8 minutes or until very tender.
- Return chicken to skillet. Whisk together soy sauce and remaining ingredients. Pour over chicken mixture, and cook 2 minutes or until sauce is thickened. Serve over Cauliflower Rice recipe.
Side Dish Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in oil, salt, and pepper.
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