Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sesame oil (divided)
  • sea salt (to coat chicken)
  • freshly ground black pepper (to coat chicken)
  • 2 boneless, skinless chicken breasts ((can replace with beef, tofu, or shrimp))
  • 2 cloves garlic (minced)
  • 1 shallot (finely chopped)
  • 1/2 onion (chopped)
  • 2 cups broccoli florets (packed)
  • 10-15 cremini mushrooms (quartered)
  • 2 cups snow peas
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp teriyaki sauce ((use my recipe))
  • 1/2 tsp ground ginger (or 1/4 tsp. fresh)
  • optional: rice for serving

Instruction

  • Heat 1 tbsp. oil over medium-high heat in wok or large skillet. Generously season chicken with salt and pepper on both sides. Place chicken into hot oil in skillet. Cook until well-browned on each side and cooked mostly through, about 6-8 minutes per side (If not cooking quickly enough but already browned, just cover for a bit). Once cooled, slice into bite-size pieces and set aside.
  • Heat remaining tbsp. oil in same skillet and add the garlic, vegetables, soy sauce, teriyaki sauce and ginger. Stir fry the mixture until vegetables start to soften, about 4-6 minutes. Add the sliced chicken and combine well. Cook 1 additional minute and then remove from heat.
  • Serve with rice as accompaniment, if desired.