Chicken Teriyaki
Updated Mar 21, 2019, Published Jan 19, 2015
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Chicken Teriyaki
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1/3 cup gluten-free teriyaki sauce
- 2 tablespoons vegetable or grapeseed oil
- 4 cups broccoli florets
- 2 red bell peppers, seeded and cut into thin strips
- 1 8-ounce can sliced water chestnuts, drained
Instructions
- Cut the chicken into 1-inch cubes. Toss with the teriyaki sauce and let sit for 10 minutes.
- Heat the oil in a large skillet over high heat until it starts to shimmer. Add the broccoli and red pepper strips and cook for 2 minutes, stirring. Add the water chestnuts and cook for 1 minute, stirring. Remove the vegetables from the pan and reserve.
- Add the chicken and teriyaki sauce to the pan. Cook, stirring for about 4 minutes or until the chicken is cooked through. Add the vegetables back to the pan and cook for 1 minute more.
- Serve with rice if desired.
Nutrition
Calories: 217kcalCarbohydrates: 8gProtein: 27gFat: 7gSaturated Fat: 1gCholesterol: 72mgSodium: 766mgPotassium: 730mgFiber: 2gSugar: 4gVitamin A: 1655IUVitamin C: 106.1mgCalcium: 41mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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