A vegetable and chicken mixture, slathered in a sticky sweet sauce, served over rice, makes a yummy and filling meal.
Date Nights
My parents were committed to going on a date once a week with each other. The kids knew that Friday nights were date night.
In preparation for the date, my mom made a visit to the local blockbuster and picked out shows like Chitty Chitty Bang Bang or Family Band for the 100th time.
Macaroni and Cheese and a movie entertained us kids for a couple hours while Mom and Dad reconnected.
Yoko Fast Food
One of their favorite restaurants to go to on such date nights was a place called Yoko Fast Food.
With my dad’s wheat and dairy allergies, there weren’t a ton of restaurant options back in the 90’s that offered something he could eat.
I’m sure Yoko’s sauces weren’t strictly wheat free but for my dads needs, the bulk of the meal was.
Their favorite meal was called “The Chef’s Special”. It was large chunks of veggies in a delicious sticky sauce over white rice with pieces of chicken around the edge.
The Veggies were the Star of the Show
The vegetables were the best part. There were carrots, sweet potatoes, white potatoes, zucchini, and onions with perhaps a few others mixed in.
In this recreated version, the sauce is not exactly the same sticky sweet sauce as Yoko’s but it works really well with the veggies and is easy to put together.
The vegetables I have in the recipe are closest to the original but it really is so adaptable to whatever veggies you like or have on hand. I think broccoli and cauliflower would be amazing.
You can eat this over brown rice, white rice or quinoa or it can be eaten on its own. If you eat it without rice, you may want to use only part of the sauce
Chef’s Special
1 yam, cubed
1 potato, cubed
3 carrots, cubed
1 zucchini, cubed
2 tablespoon olive or avocado oil
salt and pepper
2 chicken breasts cut in 1-inch cubes (optional)
Put all the vegetables in a bowl and pour on the oil. Stir together. Spread veggies on a cookie sheet pan and sprinkle on a small amount of salt and pepper. Put sheet pan in a 400 degree oven. Roast for 15 minutes. While they roast, prep the chicken, if using. Put the chicken in the bowl that had the veggies and stir it around to soak up the remaining oil, salt and pepper. If there isn’t much left in your bowl you can add a smidge more of each. Add the chicken to the sheet pan and roast another 15-20 minutes until the chicken is cooked through and the veggies are soft. While they are roasting make the sauce below.
1 clove of garlic, minced
1/3 cup low-sodium soy sauce, tamari sauce or coconut aminos
1/3 cup pure maple syrup or honey
2 tablespoon coconut sugar or brown sugar
1 tablespoon orange juice concentrate
1/4 cup rice vinegar
1 ½ teaspoon toasted sesame oil
½ teaspoon powdered ginger
2 tablespoon cornstarch or arrowroot powder
1/4 cup water
Whisk together all the ingredients, except the water and cornstarch or arrowroot, in a saucepan. Bring to a boil. While waiting for the mixture to boil, stir together the cornstarch or arrowroot and water until the powder dissolves fully. Slowly whisk the water mixture into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. Once veggies are soft and chicken is fully cooked remove from oven and cover with sauce. Serve over rice or quinoa or eat on its own.
Tweak It Notes
- VEGETABLES – The veggies are totally adaptable. Use what you like or have on hand. You can peel the vegetables or leave the skin on. I typically leave the skin on and just scrub them well. Keeping the skin adds good fiber. No pressure though. If you hate the skin, don’t feel bad taking it off.
- MEATLESS – Simply leave out the chicken to make it meatless.
- MEAT – You can also try other meats. Stew meat, meatballs, sliced beef, or pork might all work. I have never made it with other meats so I don’t know how the temperature or time for cooking will be affected.
- SOY – If you need to avoid soy, coco aminos is my favorite alternative. I prefer the taste to soy sauce.
- GLUTEN FREE – You can use tamari sauce or coco aminos in the sauce.
- RECIPE SOURCE – This recipe is based on Chocolate Covered Katie’s, Sticky Sesame Cauliflower recipe. Another yummy dinner option.
