Teriyaki Chicken Stir-Fry
Ingredients
The stir-fry
-
1½
lbs
boneless, skinless chicken thighs, cut into small pieces
-
2
cups
broccoli, cut into small florets
-
2
count
bell peppers, top and seeds removed and sliced into thin strips
-
6
count
green onions, sliced into 1 inch pieces
-
1
tbsp
avocado oil
-
to taste
salt and pepper
-
2
cups
cooked rice (optional)
The teriyaki sauce
-
½
cup
coconut aminos
-
¼
cup
maple syrup
-
2
tbsp
apple cider vinegar
-
2
cloves
garlic, minced
-
2
tsp
fresh ginger, grated
-
½
tsp
arrowroot flour (or sub tapioca or cassava flour)
Instructions
- Cut up the chicken, broccoli, bell peppers, and green onions, and set aside.
- Combine the coconut aminos, maple syrup, apple cider vinegar, garlic, ginger, and flour in a small saucepan to make the teriyaki sauce, whisking until blended.
- Bring the sauce to a boil, then reduce to a simmer, stirring occasionally until it thickens.
- Season the chicken with salt and pepper. Heat a large skillet over medium heat and add avocado oil.
- Cook the chicken in the skillet until browned and cooked through, about 7-8 minutes.
- Add the broccoli, peppers, and onions to the skillet and stir-fry for 4-5 minutes until the veggies soften.
- Remove from heat and serve, spooning a generous amount of teriyaki sauce over each serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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