Chicken Teriyaki Stir Fry

Diet:
Dairy-free
Egg-free
Nut-free
Makes: 4 portions
Per portion: 436kcal

Ingredients
 

  • 1 lb. chicken breasts (diced)
  • 2 cups broccoli (chopped small)
  • 2 red bell peppers
  • 1 small sweet onion
  • 2 cups jasmine rice (cooked, 1/2 cup in each portion)
  • 1 tbsp canola oil (or another neutral tasting oil)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • kosher salt
  • pepper

Teriyaki Sauce

  • ⅓ cup soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Brown sugar
  • 1 tbsp honey
  • 1 garlic cloves (grated)
  • 1 tsp. grated ginger (or ground)
  • pinch red pepper flakes
  • 1 tbsp. corn starch
  • 2-3 tbsp. warm water

Instructions

  • Season your chicken with garlic powder, onion powder, pepper and kosher salt and let it rest
  • Boil rice with pinch of salt, sugar, and a garlic clove. Keep covered and warm until ready to eat.
  • Mix your teriyaki ingredients together, bring to a simmer in a small pan for 1-2 minutes, set aside.
  • Heat a skillet over high heat. Add canola oil. Add diced chicken. Cook through (about 6-7 minutes). Remove. Let pan return to heat.
  • Add broccoli, peppers, and onions. Mix every 2 minutes for about 6-8 minutes. Add teriyaki and chicken, mix and simmer for about 3-4 minutes.
  • Serve over rice with sesame seeds and fresh cilantro!

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 436 kcal | Carb: 51 g | Protein: 31 g | Fat: 12 g