Ingredients

The following ingredients have 4 Servings
  • 1 - 1 ¼ lbs. chicken breasts (pounded and cut into 1-inch cubes)
  • 2 Tbsp. avocado oil (or olive oil, divided)
  • 1 cup bell pepper (cut into bite-sized pieces)
  • 1 cup broccoli (cut into florets)
  • 1 cup carrots (thinly sliced)
  • 1 cup red onion (cut into bite-sized pieces)
  • ⅓ cup water (divided)
  • ⅓ cup soy sauce (gluten-free, or Tamari sauce)
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. brown sugar (or coconut sugar)
  • 2 Tbsp. honey
  • 2 cloves garlic (crushed)
  • 1 tsp. ginger paste
  • 1 tsp. sesame oil
  • 2 tsp. cornstarch

Instruction

  • In a large skillet or wok over medium-high heat add 1 tablespoon oil and cubed chicken. Sauté for 5-6 minutes or until chicken is almost cooked through. Remove chicken from skillet and let drain on a plate.
  • Add 1 tablespoon oil with peppers, broccoli, carrots, and onion. Sauté for 6-7 minutes over medium heat or until vegetables are almost tender. Add 1-2 tablespoons water as needed to prevent the vegetables form sticking to the pan.
  • While chicken and vegetables are cooking, start preparing the teriyaki sauce in a medium-sized bowl. Combine ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and sesame oil. Whisk to combine.
  • In a separate small bowl whisk together remaining 1 tablespoon water and cornstarch.
  • Add teriyaki sauce and chicken to the skillet with the vegetables and cook over medium-high heat for 3 minutes or until sauce begins to thicken. Add cornstarch slurry to skillet and cook for 1-2 more minutes, or until the sauce has reached your desired consistency.
  • Serve chicken teriyaki stir-fry over rice with chopped green onions and enjoy!