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Teriyaki Chicken Strips

June 18, 2017

Happy Father’s Day to all the dads out there making it happen & especially to those on the eHealed train! 

 

What are you guys going to be doing today? We are hopefully kicking it back in Miami spending it with the men in our life. There’s a few important ones of those. If we are not, we may be relaxing at home or in our city. One thing we can guarantee is that we will be munching on a bowl of Teriyaki Chicken Strips at some point today.

 

 

Making our own version of Teriyaki Chicken Strips has been on our minds for a long time. We did a week of Asian inspired dishes last summer but never quite finished up making anything with teriyaki. When you search on Pinterest or Google for a simple recipe with a teriyaki sauce, everything calls for sugar! Well, you know us, no sugar in anything but it still tastes just as sweet because it is sweetened with raw local honey—and spicy, too, if you add sriracha like we do.

 

 

 

Well, Father’s Day is the perfect time to make a nice big Buddha bowl style meal for all the dads in your life filled with either the perfect brown rice or our homemade special fried rice and topped with these mighty hefty Teriyaki Chicken Strips! Feel free to get creative and add all the kinds of veggies that go perfect with the flavors of teriyaki. To name a few, you can add broccoli or bok choy, sweet potatoes or bean sprouts, maybe even some chopped up red cabbage.

 

It’s time to get creative and show appreciation to the men around us that molded and shaped us into who we are today. Be safe and enjoy!

 

XO

Teriyaki Chicken Strips

 

When you search for a simple recipe of Teriyaki Chicken Strips, everything calls for sugar! You know us, no sugar in anything, we used raw local honey.

 

 

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4-6

 

 

 

 

 

 

 

Ingredients

 

Optional

 

Instructions

  1. Cut all your tenderloins in half. If too long, cut in half again.

  2. In a small bowl, whisk together teriyaki sauce ingredients until combined. For spice and an added kick, add the sriracha.

  3. Lightly grease grill pan with olive oil and bring to medium high heat. Add chicken. Stir around until browned on the edges. Lower heat. Pour ¼ cup of teriyaki sauce over the chicken strips. Allow to combine for a few minutes. As the sauce bubbles up, add a bit more sauce. Slowly, the chicken strips will become a bit crispier and browned. Add the remainder of the sauce.

  4. Remove from heat.

  5. Serve with brown rice. Garnish with sesame seeds.

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WHO IS NIA?

My name is Estefanía but you might know me as chefNia* 

 

125 lbs gone forever, eHealed is my real life beyond the scale.

 

 

 

 

 

 

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