Step 1

For the Homemade Teriyaki Sauce:

Step 3

To a medium saucepan add the water, brown sugar, soy sauce, honey, garlic and ginger. On medium high heat bring a boil, lower temperature and simmer 10 minutes. Add slurry to the simmering sauce, whisk until smooth. Continue to simmer until sauce is thick. Set aside.

Step 5

For the Slurry:

Step 7

In a small jar with a tight fitting lid, add the cornstarch and cold water. Shake until the cornstarch is dissolved and combined with the water.

Step 9

For the Quinoa Teriyaki Chicken Bowl:

Step 11

Cook quinoa according to the package. Boil snap peas 2 minutes, add broccoli, continue to boil 1 minute, add carrots and boil 1 minute. Drain vegetables and add to a boil of ice water. Drain vegetables as soon as the vegetables are cold. In a large skillet heat oil, brown chicken. Transfer to a bowl. Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes. Add chicken back to the pan, stir in teriyaki sauce. Heat until bubbly.  Serve over a bed of quinoa, add slices of avocado.