Teriyaki Chicken Stir Fry

Authorkaren@myhealthylife.meCategoryDifficultyIntermediate

This is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious made-from-scratch teriyaki sauce!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 tbsp olive, or avocado oil
 500 gm chicken breasts, cut into 2.5 cm pieces
 Salt and pepper, to taste
 1 medium onion, sliced
 2 cups broccoli, cut into florets
 1 red bell pepper, julienned
 1/2 cup carrots, julienned
 250 gm mushrooms, sliced
 3 cloves garlic, minced
 1/3 cup cashews
 3 spring onions, chopped
 1 tbsp sesame seeds (optional)
For the teriyaki sauce
 1/3 cup low sodium soy sauce
 1/2 cup chicken stock
 3 Tbsp honey
 1 Tbsp apple cider vinegar
 1 tsp sesame oil
 1 tsp fresh ginger (or 1/4 tsp ground ginger)
 1 tbsp cornflour
1

Use a kitchen towel to wipe around a frying pan with avocado or olive oil. Once the pan is hot, add the chicken. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer it to a plate and set it aside.

2

Drizzle a tablespoon of olive or avocado oil to the frying pan and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

3

In a small bowl whisk together soy sauce, chicken stock, honey, apple cider vinegar, sesame oil, ginger, and cornflour. Set aside.

4

Once the veggies are tender, add the chicken back to the pan and mix them together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over the top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until the sauce has thickened and everything is mixed together.

5

Sprinkle with green onions and sesame seeds, and serve with brown rice or cauliflower rice. Enjoy!

Ingredients

 1 tbsp olive, or avocado oil
 500 gm chicken breasts, cut into 2.5 cm pieces
 Salt and pepper, to taste
 1 medium onion, sliced
 2 cups broccoli, cut into florets
 1 red bell pepper, julienned
 1/2 cup carrots, julienned
 250 gm mushrooms, sliced
 3 cloves garlic, minced
 1/3 cup cashews
 3 spring onions, chopped
 1 tbsp sesame seeds (optional)
For the teriyaki sauce
 1/3 cup low sodium soy sauce
 1/2 cup chicken stock
 3 Tbsp honey
 1 Tbsp apple cider vinegar
 1 tsp sesame oil
 1 tsp fresh ginger (or 1/4 tsp ground ginger)
 1 tbsp cornflour

Directions

1

Use a kitchen towel to wipe around a frying pan with avocado or olive oil. Once the pan is hot, add the chicken. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer it to a plate and set it aside.

2

Drizzle a tablespoon of olive or avocado oil to the frying pan and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

3

In a small bowl whisk together soy sauce, chicken stock, honey, apple cider vinegar, sesame oil, ginger, and cornflour. Set aside.

4

Once the veggies are tender, add the chicken back to the pan and mix them together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over the top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until the sauce has thickened and everything is mixed together.

5

Sprinkle with green onions and sesame seeds, and serve with brown rice or cauliflower rice. Enjoy!

Teriyaki Chicken Stir Fry

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