Teriyaki Chicken Stir Fry
Gluten free teriyaki sauce covers healthy chicken and vegetables in this quick weeknight dinner.
Servings: 4 servings
Calories:
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!