Who doesn't need a little creative twist in their life?

Easy Teriyaki Chicken Stir Fry

Easy Teriyaki Chicken Stir Fry

Have you ever had those moments where you’re craving some Chinese or just a good stir fry in general, but you don’t want the heavy dose of sodium or those unneeded extra calories? Well I know I most certainly have. I can’t say that I’m the best cook known to man, heck I have a lot to learn still but I try to come up with what I can to feel as if I’ve accomplished something in regards of a nice homemade meal. And being a stay at home mom I have plenty of time between my daily chores to come up with something right?

I’ve got some picky eaters in my house, and well I am quite the picky eater as well. I wanted to adapt and make a stir fry that didn’t consist of the normal everyday stir fry. Mushrooms are a no because well everyone in my household despises those little things, and so are onions since I personally can’t handle them. So at first I felt a little bit limited, but I was determined to figure something out. Which I did, and it was quite the hit with my husband, and even my son! Which with him being the chicken nugget pizza loving little munchkin that he is was a huge plus.

Prior to making this dish I had marinated my chicken for 4 hours before cooking. The marinade itself was simple and easy, and also where the soy and teriyaki sauces come from in the recipe below. Just mix the two in a large enough bowl and place the unthawed chicken in and place into the fridge until you’re ready to cook.

 

Ingredients:

  • 2 large marinated chicken breasts with fat trimmed off
  • 1 bag of frozen veggies (I used a combo bag which included baby corn, carrots, peas, and snap peas, but you can also use fresh ingredients I just used what I had on hand)
  • 5 tbsp of low sodium soy sauce
  • 2 tbsp of low sodium teriyaki sauce
  • 1 tsp of each: garlic salt, pepper, and thyme

Instructions:

  1. In a large skillet put olive oil in the bottom and swirl it around till it’s warm.
  2. Chop the marinated chicken into bite sized pieces and place into the skillet, and cook until it’s done.
  3. Throw in the veggies, and cover for 10 minutes making sure to stir every few minutes so nothing sticks to the bottom.
  4. Sprinkle in the seasonings and stir together, then cook for another 5 minutes or until veggies are tender.

You can either serve this as it is or serve it with a side of rice.

I hope you enjoy this recipe as much as we did!

 

 



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