Simple Teriyaki Chicken with Stir-Fry

Don't you love it when you make a simple, healthy meal that is ALWAYS a hit?  This is one of my go-to dinners.  It's SO flavorful and simple - and it kinda makes me feel exotic to use so much fresh ginger.

Here's how:

• Make Sauce (recipe below)  & pre-heat oven to 350.
• Whack a large number of bone-in, skin-on chicken thighs (preferably free-range) in a large baking dish.  Keep the skin on, people.  Remember.  Healthy animals that have been raised well produce fat that is healthier for you.  The way the skin gives off flavor will create a wonderful sauce.  *TIP*  You can make this with frozen chicken just as easily - just give yourself an extra 30-40 minutes for it to bake!
• Pour sauce over chicken and sprinkle with raw sesame seeds.  Bake for approx. 40-60 minutes - or until skin is crispy and brown.
• While chicken cooks, chop desired veggies for stir-fry.
• Chop up at least 2 inches of fresh ginger, and a couple of cloves of garlic.  Sliced green onions - but I like to add red onion chunks, too.   Try to cut your veggies into similar sizes so they cook at the same rate.
• Drizzle some coconut oil (read more here about healthy oils/fats to cook with) in a large pan or wok on med-hi heat until oil is hot but not smoking.
• Throw in onions, garlic and hardest veggies (like carrots & celery) first.  I separate my veggies in bowls according to how quick they cook - so they go in the pan in stages.  (Nothing worse than over-cooking your zucchini because the carrots weren't done)
• Throw in the quicker cooking veggies (like zucchini & broccoli florets). With the heat still up high, and add a small mixture of (even less than )1/4 cup water, soy sauce and a drizzle of toasted sesame oil into the pan.  
• Put the lid on and steam. *IMPORTANT* :  The very instant those quicker cooking veggies are done  (bright green and still a bit crisp), pick up that big steaming pan of veg and dump it out onto a serving platter.  If you don't - it will continue to cook in the pan and become a soggy mess.

THICK TERIYAKI SAUCE RECIPE:

• 2 cups water
• 1 cup soy sauce (I use Liquid Aminos)
• 2-3 fresh garlic cloves, chopped
• 1-2 inches of grated, fresh ginger
• 1/2 - 2/3 cup honey (to taste)
• 2 tablespoons cornstarch or arrowroot powder (thickener) dissolved in 1/4 cup water
• 1 generous tsp. toasted sesame oil

Add water, soy sauce, sesame oil & honey to a sauce pan. Heat up and stir to dissolve honey. Add chopped garlic and grated ginger.  Dissolve thickener in water and add to the mix.  Stir with a whisk as it thickens.  It is ready to pour all over the raw chicken now, and bake!  (Don't forget to sprinkle the chicken with sesame seeds before you pop it in the oven.)

Serve your beautiful crispy chicken on a platter and sprinkle with green onion (for dramatic effect).  Goes great with a side of rice and the stir-fry!

Yum!  I'm hungry.  Happy Cooking!