Teriyaki Chicken Stir Fry is a nourishing meal and makes for great leftovers.
When it comes to cooking real food, sometimes the recipes can take a lot of time, so I like to have lots of healthy recipes on hand that are quick and easy to make.
The great thing about stir fry is that the ingredients can be prepped earlier in the day and then the cooking takes just about 20 minutes.
I often make a double bath because it makes for dynamite leftovers. I especially love taking it to work. I heat up the leftovers on the stove, spoon it into an insulated thermos and pack away for a hot lunch.
You can serve the teriyaki chicken stir fry with soaked brown rice or cauliflower fried “rice”.
Here are some other stir-fry recipes you might enjoy:
Beef and Broccoli Stir-Fry
Pad Thai
Orange Chicken
Chicken and Cauliflower Fried Rice (technically not a stir-fry, but it goes along with the category)
Mongolian Beef
Teriyaki Chicken Stir-Fry (Grain-Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons fermented Oshawa tamari or coconut aminos
- 2 tablespoons dry sherry (it’s worth having a $8 bottle of sherry in the pantry for stir-fry marinades. It totally transforms the flavor of the chicken!)
For the Sauce:
- 1/3 cup fermented Oshawa tamari or coconut aminos
- 1/4 cup raw honey
- 2 tablespoons coconut vinegar
- 1 1/2 teaspoons arrowroot flour
For the Stir-Fry:
- 2 tablespoons coconut oil, divided
- 2 bell peppers, stemmed, seeded and sliced thin
- 1 jalapeño pepper, stemmed, seeded and sliced thin (optional)
- 1 bunch green onions, sliced thin on bias
Instructions
- Place chicken in a medium bowl and pour in tamari and sherry. Stir to combine and let marinate for 1 hour.
- Whisk together all sauce ingredients.
- Heat a large 12-inch skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl the pan to coat. Add the chicken and cook, until lightly browned and cooked through, about 3-4 minutes. Transfer to a plate.
- Add remaining coconut oil to the pan and add the bell pepper and jalapeño and cook until just soft, about 3 minutes. Return the chicken to the pan along with any accumulated juices. Whisk sauce to recombine and pour over chicken and vegetables. Stir stir-fry constantly until sauce thickens, about 1 minute. Stir in green onions. Serve immediately.
Nutrition
- Serving Size: 4
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