I made teriyaki chicken on page 168 of the book Low-FODMAP 28-day Plan. It had gluten-free soy sauce, brown sugar, ginger, chicken breasts, black pepper, canola oil, scallions (green part only), and sesame seeds. I added rice, broccoli, and carrots to the recipe.
I started by making white rice on the stove.
While the rice was cooking I pounded down the chicken and seasoned with salt and pepper. I also made up the mixture of soy sauce, brown sugar, and ginger.
Next I cooked the chicken in the canola oil turning halfway through cooking.
While the chicken was cooking I steamed the fresh broccoli and carrots on the stove in about 1/2 inch of water for 10 minutes.
Once the chicken was cooked, the teriyaki sauce was added to the chicken and I cooked for about 5 minutes turning halfway through the cooking time.
I then removed the chicken, cut it into 1/2 inch pieces, and added it back into the teriyaki sauce with the broccoli and carrots.
After cooking down the sauce (and removing some of it because it would not completely cook down) I added the green parts of the scallions and sesame seeds to the top.
It was served over white rice.
Overall it had really good flavor. It was slightly salty, but but still good. My husband and I both liked it and we would definitely make it again. Of the three kids, one of them really liked it and asked for more. The other two just ate the white rice. The entree was served with lactose-free white milk.
Looks like a great meal