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Export 11 ingredients for grocery delivery
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.
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