Chicken Teriyaki Stir Fry

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/3 cup gluten-free teriyaki sauce
• 2 tablespoons vegetable oil
• 3 cups broccoli florets, large pieces cut in half
• 1½ cups matchstick sliced carrots
• 1 (8-ounce) can sliced water chestnuts, drained

Directions

1. Cut the chicken into 1-inch pieces. Place in a bowl with teriyaki sauce, stir to coat, and marinate for 10 minutes.
2. Heat the oil in a large skillet or wok until it starts to shimmer. Add the broccoli and carrots and cook, stirring, for 2 minutes. Add the drained water chestnuts and cook, stirring, for 1 minute. Remove the vegetables from the pan and reserve.
3. Lower the heat to medium and add the chicken and teriyaki sauce mixture to the pan. Cook, stirring often, until the chicken is cooked through, about 4 minutes. Add the vegetables back to the pan with the chicken and cook for 1 minute.

Servings

Serves 4

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