Teriyaki Chicken Stir-Fry – 21 Day Fix Approved
For an easy to prepare meal loaded with fresh veggies try this healthy teriyaki chicken stir fry. Tender chicken breast, raw honey, and fresh ginger.
Yields: 4 Servings (approx. ½ cup rice and 1½ cups stir-fry mixture each)
- 1 Tbsp. + 1 tsp. extra-virgin coconut oil
- 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
- 1 tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 2 tsp. minced garlic
- ¼ cup reduced-sodium soy sauce
- ¼ cup water
- 3 Tbsp. honey
- 2 tsp. finely chopped fresh or minced ginger
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 cups cooked brown rice
- ¼ cup sesame seeds
- Heat oil in large skillet over medium-high heat. Add chicken; cook for 5 to 8 minutes, or until no longer pink in the middle.
- Season with salt and pepper. Add garlic; cook, stirring frequently, for 1 minute. Remove from skillet. Keep warm. Set aside.
- Add soy sauce, water, honey, and ginger to skillet. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; gently boil for 3 to 5 minutes, or until sauce thickens.
- Add onion, bell peppers, and broccoli; cook covered, stirring occasionally, for 3 to 5 minutes, or until vegetables are tender-crisp.
- Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until chicken is coated with sauce and heated through.
- Evenly divide the rice between four serving bowls. Evenly top with chicken mixture. Sprinkle evenly with sesame seeds.