Project Description

Tamari Glazed Chicken

Fresh flavors, colors and textures pop in this meal, helping you feel recharged and full but not too full!

OVERVIEW

I remember when I first made this meal, I was so stuck on what I should prep for the week because I enjoy changing it up as often as I can. I was staring into my fridge and started pulling out what vegetables I already had in there. You can guess when this story is going.

I asked Brett if he had any preferences and he responded with the usual “vermicelli noodles”. I should have known, but nonetheless, I came up with this meal and ended up really liking it.

I’ll mention this again in the preparation instructions but I think one of the components that pull this meal together is the garnishes. The fresh herbs and lime are especially key. Or, if you’re like Brett, you could additionally top this with Frank’s Red Hot sauce, as he does on almost every meal we eat.

Anyways, try this out, experiment with as many or different vegetables and protein options as you’d like and let me know what you think!

Sweet Tamari Glazed Chicken with Raw Veggies over Vermicelli Noodles

Full Recipe

  • SERVES: 5-6
  • TOTAL TIME: 30MIN
INGREDIENTS

  • 10 boneless, skinless, chicken breast

  • 1 tbs coconut oil

  • 1 tsp sesame oil

  • 1/2 cup tamari

  • 2 inch piece ginger, grated

  • 3 cloves garlic

  • 3 tbs coconut sugar or honey

  • 1 tbs arrowroot powder or xanthan gum

  • black pepper & crushed chili pepper to taste

  • water as needed

  • Vegetables

  • 1 yellow bell pepper, sliced

  • 2 large carrots, thinly sliced in coins

  • 5 radishes, thinly sliced

  • 1/2 small red cabbage, sliced

  • any other raw vegetables of choice

  • 2 packages gluten free vermicelli noodles

  • sesame seeds and green onion for serving, optional

  • fresh cilantro, mint or basil, for serving, optional

  • lime juice, for serving, optional

INSTRUCTIONS

  • Heat a large skillet over medium-high heat then add both oils and let heat for about 30 seconds. Use two pans if necessary, to avoid overlapping chicken.

  • Carefully lay each chicken thigh on the pan and cook for about 4 minutes before flipping the thighs over and cooking an addition 4 minutes or until cooked through. Season both sides with pepper and crushed chili pepper to preference.

  • Meanwhile, in a large glass measuring cup or small bowl, combine the tamari, ginger, garlic and sugar.

  • Transfer cooked chicken to a plate and drain the excess fat left in the pan leaving about 1 tbs worth or enough fat to coat the pan evenly and thinly. Return skillet to heat.

  • Pour tamari mixture into the skillet and allow to come to a soft boil while you whisk powder (thickener) and about 1/4 cup of water in the bowl the tamair was mixed in.

  • Add water mix to the skillet and whisk together until it starts to thicken. Add more water and thickener as needed, adjust your taste along the way.

  • Turn off heat and add chicken back to the pan, either whole or chopped to preference. I like mine kind of cubed and then I can trim fat if needed.

  • Next, cook vermicelli noodles according to package directions. Rinse with cold water and either plate or prep in containers for later.

  • Enjoy the warm chicken with the cut vegetables and noodles right away or save.

  • I really would recommend leaving the vegetables raw and only warming the chicken, sauce and noodles when reheating.

  • It’s also best with sesame seeds, green onions, fresh herbs and lime juice. A little extra garnish and prep will go a long long way!