Teriyaki Chicken Stir Fry
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5.0
24 reviews
Excellent
Teriyaki Chicken Stir Fry
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Teriyaki chicken stir fry is the easiest meal ever! Chopped veggies, sliced chicken, and noodles all fried up in a wok with a delicious homemade teriyaki sauce! It’s a simple meal the entire family will devour!
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Ingredients
Stir Fry
- 1 lb Perdue Harvestland Boneless Skinless Chicken Breasts thinly sliced
- chicken marinade recipe above
- Teriyaki sauce recipe above
- 12 oz udon noodles cooked and cooled according to package instructions
- 2 medium carrots peeled and julienned into 2-3 inch strips
- 1 bell pepper seeded julienned
- 1 medium head of broccoli cut into bite size florets
- ½ bunch asparagus, 6-8 spears cut into 1-2 inch pieces
Optional Chicken Marinade
- ¼ cup soy sauce or coconut aminos
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 TBS honey optional, if you like things sweeter
- 1 TBS sesame oil optional
Teriyaki Sauce
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup soy sauce or coconut aminos
- 1 TBS flour
- 2 tsp garlic powder
- 1 ½ tsp ginger powder
- 2 tsp toasted sesame seeds
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Instructions
Chicken Marinade - Optional
- Combine all of the chicken marinade ingredients in a gallon size bag; close the bag; and mix the ingredients together.
- Place the thinly sliced chicken in the ziploc bag and marinate for at least 30 minutes, but overnight would be even better.
Teriyaki Sauce
- Add all of the ingredients for the teriyaki sauce to a cold medium sauce pan and whisk until combined thoroughly.
- Heat the pan over medium heat until the mixture boils, stirring often.
- Reduce the heat and simmer for 8 minutes. Then remove the sauce and set aside.
Stir Fry
- Prepare the udon noodles as directed on the package (usually requires some sort of cooking and cooling) and set aside.
- Add 2 tablespoons of coconut to a cold wok. Then heat the wok over high heat.
- Once the coconut melts and just before it begins to smoke, add the chicken strips. Cook the chicken for 3-4 minutes, stirring continuously, until cooked through and remove from the wok and set aside.
- Add two more tablespoons of coconut oil to the hot wok.
- Once the oil has melted, add the carrots and stir for 2 minutes. Add the peppers and stir for 2 minutes. Add the broccoli and asparagus and stir for 2 minutes.
- Add the udon noodles and stir for 1 minute.
- Add the chicken and sauce and stir for 1 more minute, until the sauce has evenly coated all of the ingredients.
- Serve hot and enjoy!
Notes
- Save time by buying pre-cut veggies, just make sure they are all cut into matchstick slices or chunks that are similar sizes.
- Make the marinade and teriyaki sauce ahead of time when you have a few minutes and store in the fridge until you’re ready to use.
- Double the teriyaki sauce and use it for other recipes throughout the week like these teriyaki meatballs with coconut rice.
- Stir the entire time things are cooking in the wok to keep it from sticking.
- Store any leftovers in the fridge in an airtight container for up to five days.
- Reheat leftovers by cooking in coconut oil in a wok, just like you did the first time around. Stir constantly to keep things from sticking and just cook long enough for things to warm back up.
Nutrition Information
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Calories
600kcal
(30%)
Carbohydrates
120g
(40%)
Protein
40g
(80%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
72mg
(24%)
Sodium
1800mg
(75%)
Fiber
7g
(28%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 120g | 40% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 1800mg | 75% |
| Fiber | 7g | 28% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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