Teriyaki Chicken with Siracha cream sauce

Siracha cream sauce. Need I say more? It's awesome stuff!! And once you've made a batch, it can be saved and used on whatever you want. My mom loved teriyaki bowls. I remember her always ordering them from jack-in-the box. That's irrelevant but fun to share. Here is a recipe for you and your friends and family to enjoy. 

Ingredients:

Chicken breasts 

2 cups steamed broccoli

1-2 cups steamed carrots

1 sliced bell pepper

1 can water chestnuts 

1/4 soy sauce

1/4 packed brown sugar

1 teaspoon minced ginger

1 teaspoon minced garlic

2 T honey

1/4 teaspoon garlic powder

1 T corn starch 

Sesame seeds for garnish

1/2 cup mayo

3 T Siracha

2 T sweetened condensed milk

Whisk together cornstarch and 1/4 cup water, set aside

In a separate bowl mix, Siracha, condensed milk and mayo, set aside

In a sauce pot, mix soy sauce, brown sugar, ginger, garlic, garlic powder, honey and add 1 cup of water. Bring to a simmer.

Add cornstarch mix to soy sauce and continue to simmer until thickens. 

Cook chopped chicken in a sauté pan with a splash of olive oil and salt & pepper

Once chicken is cooked through, pour in soy sauce and veggies, stir

Cover with lid and cook on low for 10 more minutes

Serve over brown rice, drizzled with Siracha sauce and sprinkled with sesame seeds. You are welcome!