A copycat recipe of the fabulous True Foods Restaurant dish. Easy and healthy for a weeknight dinner or lunch.
Cook quinoa according to package directions. Typically you add quinoa and water to a pot and bring to a boil. Then lower heat and cover for 10 minutes.
In a medium saucepan add water, brown sugar, soy sauce, honey, garlic and ginger. Over medium-high heat bring to a boil. Lower temperature and let simmer for about 10 minutes.
To make slurry: mix cornstarch and water in a small bowl whisking with a fork or whisk. Slowly add to teriyaki mixture whisking until incorporated. It will thicken the sauce quickly.
Season chicken pieces with salt and pepper. In a large skillet heat 2 Tablespoons oil. Add chicken pieces and cook through, about 5-7 minutes. Remove to a plate.
Bring a medium sized pot of water to a boil. Add a large pinch of salt and boil vegetable for 2-4 minutes or until crisp, tender. Remove vegetables with a slotted spoon to a bowl of ice and water and allow vegetables to cool.
In same skillet that you cooked the chicken in add the cooked/cooled vegetables and 1 Tablespoon oil. Cook for about 1 minute then add chicken and heat through. Add in 1/3 cup Teriyaki sauce and heat until bubbly. Add more sauce if you prefer.
Serve over quinoa, add avocado slices.