Orange Teriyaki Chicken on Palak Daal
So I got a new food stacker and naturally needed to play with it right away. I also had a couple chicken breasts in the fridge. Now normally I’d do this with basmati (I’ve got a 5kg bag of the stuff sitting at the bottom of my pantry shelf), but slow carb. So I had to get creative. I also hadn’t done anything with lentils yet except the no flour gravy. After some googling around I stumbled on something delicious looking- Palak Daal. Palak Daal pretty much just lentils, tomatoes and spinach with curry seasoning. It sounded like it would make a great stand in for the rice, plus the contrast of the curry and the sweetness of the teriyaki seemed like it would be great.
I know you’re not supposed to have fruit on the slow carb diet, it’s just one orange, split between several servings. I’m okay with that, if you’re not, it’s not essential. Leave it out, I did it because I wanted the chicken flavour to contrast more with the curry flavour.
You can make the daal in bulk, it’s a great carb side dish for other recipes
Orange Teriyaki Chicken on Palak Daal
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
