Ditch the take-out, and make a batch of Chicken Teriyaki Stir-Fry from the comfort of your kitchen and know exactly what’s in it.
You guys….it’s been so hard for me to get back on track with my eating at Casa de Crews. After the holidays, came my birthday, followed by a staycation where Jason and I played tourists in Tampa Bay. Thennnnn, I enjoyed an ah-may-zing weekend with the #SundaySupper Fam. #allthefood
When I cook at home, most everything is a clean dish. It’s just that….I haven’t been home much to properly get myself back on track. Though now, all the craziness is over (for a hot minute at least. Do people still say, “hot minute”? I digress), and I have a 5k to train for, so really there are no more excuses.
One dish that rarely tastes as good out as I hope it will is Chinese Take-Out. I used to l.o.v.e to order Chicken Teriyaki when I was in the mood for a sweet, but savory dish. I have some seriously fond memories on Friday night at the mall with friends hanging out and hitting up the food court for a plate of Chicken Teriyaki Stir-Fry. Those were the days…
Now? Now I get my stir-fry fix at home! Because I don’t want to know what is actually in the take-out version. Plus, it’s so simple to make in my own kitchen, so why wouldn’t I?
To keep the Teriyaki Sauce sweet, I just use two tablespoons of raw honey (omit for whole30) I try and keep the sugar content low in our kitchen in general, so if I am going to use it, I opt for natural sweetener. Sugar is still sugar, and a little goes a long way.
Sometimes I make this Chicken Teriyaki with steamed brown rice, sometimes as is; since I’m trying to get myself back on track, I made this Teriyaki with a side of Cauliflower Fried Rice. The homemade Teriyaki Sauce is what makes this entire meal, you guys. It’s sweet, thick and the fact that I know what is IN the dish, is of course my fave part #holla
chicken teriyaki stir-fry
- 1/4 cup coconut aminos or soy sauce
- 2 tablespoons raw honey
- 3 tablespoons rice wine vinegar
- 1 fresh knob of ginger - or 1 tbsp ginger spice
- 1 tablespoon arrowroot powder - or cornstarch
- 1/4 cup water
- 2 tablespoons coconut oil
- 1 lb boneless, skinless chicken tenders, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup stir-fry veggies - frozen or fresh
- 3 scallions, chopped, for garnish - optional
- To a small bowl, mix together 1/4 cup water and arrowroot powder (or corn starch). Once mixed, add coconut aminos (soy sauce), honey, rice wine vinegar, and ginger. Mix well, and set aside.
- To a skillet, add coconut oil on medium heat. Once oil has melted, add minced garlic 1-2 minutes until garlic becomes fragrant. Add diced onion 4-5 minutes. Just enough time for onions to become translucent.
- Add diced chicken and cook for 5-6 minutes. Stir skillet and cook other side. Once chicken is done (no longer pink), add stir fry veggies, mix with chicken and onions, and saute for 3-4 minutes.
- Add Teriyaki sauce (step 1) and mix well. Sauce will thicken after 2-3 minutes. Once sauce bubbles, remove from heat. Garnish with green onions, if desired. Serve immediately.
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