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Orange Teriyaki Chicken on Palak Daal

Course Dinner
Cuisine Asian
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 serving

Ingredients

  • 1 or 2 chicken breast boneless skinless
  • 1 orange
  • 2 tbsps chopped garlic (I use chopped, pickled)
  • 1/2 cup teriyaki sauce
  • 2 tbsps sesame oil
  • 2 tbsps soy sauce
  • 1 tbsp rice vinegar
  • 1/2 pound spinach , washed and finely chopped
  • ginger , peeled and finely chopped
  • 1/2 28 oz plum tomatoes , drained cans
  • 2 tbsps curry powder
  • 2 tbsps butter
  • 1/2 tsp cumin seeds (cumin powder works fine too)
  • to taste salt
  • 3 lemon juice tsbp
  • can lentils large
  • 1 teaspoon chili powder

Instructions

  • Chop the chicken into bite sized pieces
  • In a wok or deep pan heat the teriyaki sauce, soy sauce, vinegar, garlic and 1 -2 tbsp of zested orange peel
  • dump in the chicken and season with salt and pepper
  • add in the vegetables and simmer covered, stirring occasionally until the chicken is done to your liking, 8-10 mins
  • dump the lentils in a pot and add water until the lentils are covered with about an inch of water
  • heat on high until water is boiling then add the spinach, ginger and curry powder. Reduce heat.
  • Simmer until the mixture is no longer fully submerged (10 u2013 20 minutes), stiring occasionally
  • If you chose cumin seeds sautee them in the butter in a seperate pan until they start to pop
  • add the chili powder and cook another 30 seconds then dump into the lentils
  • continue to cook the lentils until most of the water is gone and the mixture holds its form on a spoon