Chicken Teriyaki Stir Fry
Updated Oct 20, 2022, Published Sep 27, 2013
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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
- Cut the chicken into 1-inch pieces. Place in a bowl with teriyaki sauce, stir to coat, and marinate for 10 minutes.
- 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.
- 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
