Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs boneless, skinless chicken thighs, cut into small pieces
  • 2 cups broccoli, cut into small florets
  • 2 bell peppers, top and seeds removed and sliced into thin strips
  • 6 green onions, sliced into 1 inch pieces
  • 1 tbsp avocado oil
  • Salt and pepper
  • 2 cups cooked rice ((optional))
  • 1/2 cup coconut aminos
  • 1/4 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, grated on a microplane
  • 1/2 tsp arrowroot flour ((or sub tapioca or cassava flour))

Instruction

  • Cut up chicken, broccoli, bell peppers and green onions for the stir-fry and set aside. 
  • Make teriyaki sauce by combining coconut aminos, maple syrup, apple cider vinegar, garlic, ginger and flour in a small sauce pan. Stir with a whisk until everything is evenly blended.
  • Bring the sauce to a quick boil and then turn down to simmer while you cook the stir-fry. Stir the sauce occasionally and it should thicken as it simmers.
  • Season chicken with salt and pepper. Heat a large skillet over medium heat and add avocado oil. Once hot, add in chicken to cook until browned and cooked through, about 7-8 minutes. 
  • Add in broccoli, peppers and onions and stir-fry for 4-5 minutes, until the veggies begin to soften or are cooked to your desired state.
  • Remove from heat and serve (over rice if desired). Spoon a generous amount of teriyaki sauce over each serving. Enjoy.