chicken teriyaki stir-fry
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.
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Servings: 4
Calories: 396kcal
Ingredients
Stir-Fry Sauce
- 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
Stir-fry
- 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
Instructions
Stir-Fry Sauce
- 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.
Stir-Fry
- 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.
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 20g | Protein: 18g | Fat: 27g | Fiber: 3g
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