Have you missed your classic Asian inspired teriyaki chicken? A lot of times store bought teriyaki sauce is loaded with tons of added sugar, one bottle we saw on the shelf had 16 grams of sugar per tablespoon! What if you could have your teriyaki chicken ( and eat it too!?!) Check out the easy to follow recipe below for our Chicken Teriyaki Stir Fry.
Calories Per Serving:
-2 Lbs of boneless, skinless chicken breast
-2 bags of asian medly type stir fry ( like this broccoli stir fry here )
-4 tablespoons of G Hughes Sugar Free Teriyaki Marinade
-1 small red bell pepper
-salt, pepper, cumin, ginger or ginger paste ( we also like to use our japense seven spice seasoning)
-1 tbsp low sodium soy sauce
Chicken Teriyaki Stir Fry- Quick Tips:
-Fresh ginger is best, but for convenience we use ginger paste a lot
-Save 2 tbsp of the G Hughes Teriyaki Marinade for after the chicken and veggies have cooked, otherwise it can sort of cook off during the process and lose some flavor.
Nutrition For Chicken Teriyaki Stir Fry
Protein: 38.2 grams
Carbs: 18 grams NET carbs 12 grams
Fat: 3.6 grams
Step by Step Instructions For Chicken Teriyaki Stir Fry
Cut up your chicken breast and pepper into very small chunks or pieces. Once cut, add it into a large mixing bowl and pour in your soy sauce with half of the teriyaki sauce ( 2 tbsp). Next add in all your seasoning and mix together very thoroughly so it is all coated well.
Heat a large pan on medium-high heat with a minimal amount of cooking spray. Add in your chicken chunks and bell peppers, then start cooking.
While your chicken is cooking, microwave your steamable stir fry vegetables. Usually each bag takes about 5 minutes each. Afterwards, drain as much water as possible from your veggies.
Lastly, combine your cooked veggies and your chicken breast into a new mixing bowl, and add in another 2 tbsp of the teriyaki marinade. Stir it up and enjoy!