Sweet and satisfying, this Healthy Teriyaki Chicken Stir Fry comes together in under 30 minutes. Make the gluten free teriyaki sauce ahead of time to shave more minutes off that evening time meal prep. This quick dinner goes great with our trending Cream Cheese Wontons. Making a super fast dinner that's this delicious, satisfying and the whole family loves? You've got it covered, you super star.
Best Ingredients for Stir Fry
- Broccoli - this wonder-veggie is my family's favorite! I love how it soaks up so much of the teriyaki sauce.
- Crinkle Cut Carrots - Love this pre-packaged, inexpensive and colorful vegetable! It adds lots of flavor, healthy vitamins and I love the rip and dump aspect for optimum time-saving.
- Red or Orange Pepper - Just one pepper goes a long way! I like to add this later in the cooking so it stays a little crunchy and sweet.
- Baby Corn - You can find baby corn in a can or jar in the canned vegetables aisle. These are sweet and adorable. My kids can't get over how cute they are, so they actually eat them!
- Water Chestnuts - I add these at the end so they stay crisp. Water chestnuts add a perfect touch of lightness as a balance to the sweet sauce and flavorful veggies.
How to make gluten free teriyaki sauce
Combine Tamari (or gluten free soy sauce), water, brown sugar, garlic and ginger into a small saucepan. In a separate bowl, combine water and cornstarch. Once sauce is gently boiling, add the cornstarch slurry and allow to boil for 1-2 minutes until sauce has thickened.
That was it! I make this sauce at least once a week to put on top of shrimp, salmon, chicken or even just rice. It's so delicious and so quick!
How to make chicken stir fry
First, prep your ingredients. Dice the chicken into bite-size pieces (about 1 ½" square) and set aside. Chop vegetables or just open up the bag.
In a medium nonstick skillet, add chicken and allow to cook until no longer pink in center. Drain any liquid. Remove chicken and set aside.
In the same skillet, add all vegetables (except peppers and water chestnuts) along with about ½ cup of water. Place the lid on top and steam the veggies until cooked but not limp, about 5 minutes.
Add the red pepper, water chestnuts and chicken to the skillet with the other vegetables. Pour sauce on top of everything and stir until every piece is coated in sauce and hot.
Serve over rice with extra teriyaki sauce, sliced green onion (green tops only) and sesame seeds. ENJOY!
Teriyaki Chicken Stir Fry
Ingredients
- 2 chicken breasts - diced into 1" cubes
- 1 large head of broccoli - or 2 small
- 1 red pepper - sliced into thin strips
- 1 bag pre-cut carrots
For the GF Teriyaki Sauce
- ½ cup low sodium tamari sauce - or GF soy sauce or coconut aminos
- ½ cup water
- ½ cup light brown sugar - packed
- 2 teaspoons minced garlic - or 2 minced garlic cloves
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
Optional Toppings
- sesame seeds
- diced green onion - green part only
Instructions
For the Teriyaki Sauce
- Combine Tamari (or gluten free soy sauce), water, brown sugar, garlic and ginger into a small saucepan.
- In a separate bowl, combine 2 tablespoons water and cornstarch.
- Once sauce is gently boiling, add the cornstarch slurry and allow to boil for 1-2 minutes until sauce has thickened. Set aside.
For the Chicken Stir Fry
- Dice the raw chicken into bite-size pieces (about 1 ½" square) and set aside.
- Chop vegetables into bite sized pieces.
- In a medium nonstick skillet, add chicken and allow to cook until no longer pink in center. Drain any liquid. Remove chicken and set aside.
- In the same skillet, add all vegetables (except peppers and water chestnuts) along with about ½ cup of water. Place the lid on top and steam the veggies until cooked but not limp, about 5 minutes.
- Add the red pepper, water chestnuts and chicken to the skillet with the other vegetables. Pour sauce on top of everything and stir until every piece is coated in sauce and hot.
- Serve over rice with extra teriyaki sauce, sliced green onion (green tops only) and sesame seeds. ENJOY!
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