1 1/3 cups tamari (wheat-free) soy sauce
2/3 cup honey
1 tablespoon fresh grated ginger
6 tablespoons dry sherry
1 cup salad oil
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, split
4 green onions
4 cups baby carrots (1 package)
2 heads broccoli (tops only)
2-3 tablespoons sesame oil (or salad oil)
2 teaspoons cornstarch combined with 2 tablespoons water
In a bowl, combine the tamari soy sauce, honey, ginger, sherry, 1 cup salad oil, garlic, and whisk until well blended. Wash and dry chicken, and with a mallet or large spoon, pound until flattened slightly. Cut each chicken breast in half lengthwise, to make strips; place the strips in a baking dish just large enough to hold them. Pour a small amount of the marinade over the chicken, (just enough to cover), reserving the rest of the marinade for later. Turn and coat the chicken on both sides. Bake in a pre-heated 350 degree oven approximately 20 minutes, or until tender. While the chicken is cooking, wash the green onions and slice thinly, then add to the reserved teriyaki marinade. Wash the baby carrots and slice lengthwise; wash the broccoli and cut into bite-sized pieces.
Shortly before serving, heat 2 tablespoons sesame oil (or more, if needed) in a wok or skillet. Stir fry the carrots until not quite tender, 3-5 minutes. Add the broccoli and cook a few minutes more, until crisp tender. Meanwhile, pour the reserved marinade into a saucepan. Heat over medium to medium-high heat. Give the cornstarch mixture a quick stir, and when the marinade starts to bubble, pour into the marinade. Heat, stirring constantly, until thickened; (lower the temperature if necessary).
Place the chicken breasts on a large serving platter. Lay the vegetables around them, and pour the sauce over all. Serve with jasmine rice. (6 servings)
(TIP: You can also use the marinade as a barbecue sauce. Just marinate chicken or other meat for at least 1 hour, and cook on the grill)