Chicken Teriyaki Stir Fry
If simple is what you seek, then look no further than this recipe here. Ready in just four easy steps, our Teriyaki Stir Fry is a hero among dinner recipes! First of all, teriyaki + stir fry = a winning combination any day of the week in our book. Secondly, this recipe is a great way to use up any leftover, lingering miscellaneous proteins and veggies in the fridge. The versatility for this one is off the charts! Nearly any protein can be used in a stir-fry (you could even mix proteins). We had leftover chicken breast in our fridge this week; so, that’s what we used. And when it comes to veggies, both fresh and frozen work great here! We think a stir-fry is the perfect place for green veggies (especially if they aren’t your favorite to eat on their own), so go ahead and load this one up with plenty of broccoli, green beans, pepper, and more!
One skillet and 10 minutes is all you need to create this one (yes, it’s THAT simple!) Leftovers both store and reheat like a dream, too! So whether you're feeding multiple mouths or making a few servings to last throughout the week, this one’s a cinch to double or triple as needed!
The secret to making this recipe a deciduous and flavorful stir fry? G Hughes Teriyaki sauce. While oftentimes sauces can be a hidden deterrent to seeing weight loss results (because we often underestimate just how many calories and how much sugar can be contained in one little squirt or ramekin of sauce), this one is a true WINNER when it comes to cooking healthy, eating healthy, and staying on track towards your health and weight loss goals. G Hughes Teriyaki sauce is sugar-free, artificial preservative-free, and rings in at only 5 calories per TBSP. Even better, more and more grocery stores and major retailers with grocery sections are stocking this product on their shelves - making it easier and easier to find at a retailer near you!
So go ahead and fire up your stove. It’s time to get cooking!
- 8-12 oz. cooked chicken breast*
- 16 oz. raw, mixed vegetables**
- 1/2 C. brown rice, cooked
- 3 TBSP G Hughes Teriyaki sauce
- 3 TBSP low sodium chicken broth
- 1 tsp. Knox gelatin
- Optional for spice: crushed red pepper flakes, Sriracha or other hot sauce
- Optional for garnish: thinly sliced green onion
*MRC Clients: refer to your menu for specific protein portion sizes. This recipes uses 2 servings of chicken breast
**If using frozen or pre-cooked vegetables, then change to 8 oz. instead of 16 oz.
- Cube cooked chicken into bite size pieces. Dice, slice, and chop vegetables into small pieces. Add both to a large skillet or wok and begin to heat over medium-high heat.
- While your pan is heating, make the Teriyaki sauce by whisking together the G Hughes and chicken broth. Slowly whisk in the gelatin to combine all three ingredients together.
- Pour sauce mixture over chicken and veggies, stir, and let cook until everything is heated through, 3-4 minutes. Optional: for a sweeter sauce, add up to 2 tsp. Swerve brown sugar (or other calorie-free brown sugar sweetener). Or if sweetener feels like too much, 1/8 tsp. of ground ginger can go a long way!
- Serve warm overtop rice and garnish with Sriracha, red pepper flakes, G Hughes Chili sauce, or other plan-friendly condiments and spices of your choice.
Makes 2 Servings | Serving Size: ½ recipe | One Serving Replaces: 1 protein, 1 vegetable, 1 carbohydrate