I knew when I made this 3 weeks in a row it was time to write it down! I hardly ever measure when I’m cooking for the two of us. So when I know for sure I’ve got a keeper, I get serious about getting it written down to share.
This recipe makes a pretty big batch of stir fry, clocking in at 6 servings. So that means that we ate this Teriyaki Stir Fry 3 days a week for 3 weeks in a row. And you know what… I think I need to make another batch soon, it’s just that good!
My favorite thing about this recipe is how much both Tyler and I enjoy eating so many veggies. With stir fries, I like to have at least 2-3x the amount of veggies as I do meat, and this sauce makes all those veggies taste amazing.
Feel free to vary the veggies according to what’s in season/on sale/or to what you love. The main idea with stir fries is to keep the pieces of veggies evenly sized and sliced so they cook at the same rate.
I like to add the garlic and ginger just after sautéing the veggies, so I keep them to the side in a small prep bowl.
The sauce is added in last, so mix it together and set it aside. The tapioca starch will separate over time and sink to the bottom, just be sure to give it a stir again right before adding it to the pan.
We love this served over steamed rice, but you could use cauliflower rice as well. I usually pack up a couple of containers for lunch the next day because it is weirdly good cold, (but that could just be me).
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Healthier Chicken Teriyaki Stir Fry
- Total Time: 30 mins
- Yield: 6 servings 1x
Ingredients
- 2–3 Tablespoons avocado oil, or stir frying oil of choice
- 4 medium zucchini, 1 1/2 pounds
- 1 red bell pepper, 8 ounces
- 6 carrots, 1 pound
- 1 large onion, 1 1/4 pounds
- 4 cloves garlic, minced
- 2 Tablespoons minced ginger
- 1 pkg boneless, skinless chicken thighs, 1 1/2 pounds, cut into 1” pieces
Teriyaki Stir Fry Sauce:
- 1/2 cup gluten free soy sauce, tamari, or coconut aminos
- 1/4 cup maple syrup
- 2 Tablespoons rice vinegar, or fresh lime juice
- 2 Tablespoon mirin, optional
- 1 Tablespoon tapioca starch, or organic cornstarch
Instructions
- Start by prepping all the veggies. Cut the ends off the zucchini, and cut them into quarters lengthwise. Then laying the quarters flat side down, cut crosswise to create 1/4″ thick triangular pieces. Core the bell pepper and remove the seeds. Cut the pepper in half, and then into 1/2″ cubes. Peel the carrots and slice them as thinly as possible, 1/8″. Cut both ends off the onion, and cut it in half from the top to the bottom. Peel away the tough outer layer and cut it into 1/2″ dice.
- Mix together all the ingredients for the Teriyaki Stir Fry Sauce, and set it aside.
- Heat a large skillet, (I used a non-stick enamel 15″ skillet) over medium high heat. When the pan is hot, add 1 Tablespoon of the oil along with the cut up chicken. Turn the heat up to high, and sauté until the chicken is browned and cooked through. Remove the pan from the heat and take the chicken out to set aside.
- Add one more tablespoon of oil to the pan and place it back on the heat. Add the veggies to the pan and sauté over high heat stirring as the veggies brown until they’re crisp tender, 6-8 minutes, adding the remaining tablespoon of oil if necessary.
- Add the chicken back to the pan along with the garlic and ginger. Stir fry for 30 seconds or until fragrant before adding the teriyaki sauce. Be sure to stir the sauce just before adding it to the pan to make sure the tapioca/cornstarch hasn’t settled to the bottom.
- As soon as you add the sauce, remove the pan from the burner and let the residual heat in the pan thicken the sauce around the stir fry.
- Serve immediately with your choice of rice or cauliflower rice – spaghetti squash is also good.
- Prep Time: 20 mins
- Cook Time: 10 mins
Love the colours on your photos – so vibrant! Dish looks super delicious Kari I love it!
Thanks so much!
I am really wanting this. It is so nice to have GF options for teriyaki, as I can never have teryaki when I go out. Lovely photos as always.
It’s almost always deep fried, so that’s a bummer, good thing it’s easy to make at home!
Gorgeous dish, Kari!!! And I love teriyaki anything!!!
Me too, I hope you enjoy it!
What a great dish to get a lot of veggies in. Every time I hear the word “teriyaki” I think of Adventureland in Disneyworld, which brings back super great memories of my childhood. They had some sort of teriyaki burger that I loved, and ever since I’ve loved teriyaki stir fries. So I think I will love this one since it’s healthy to boot 🙂
A teriyaki burger sounds amazing, but of course I love pretty much anything teriyaki! I just love how food brings back good memories, especially the foods of childhood! 🙂
Three weeks in a row is basically proof that you NEED to share your magic with the world! This looks so darn good. Can’t wait to try your take on Teriyaki! xx
Thanks so much Irena, that really means a lot! I hope you get to enjoy it soon!
This looks just like the “dirty” version! Good lord, I need this in my life ASAP!
It has all the same addictive flavors, but it doesn’t leave me stuffed and not feeling well, it must be all those veggies!
This looks SO good! Can’t wait to try it!
I hope you do get a chance to try it, it’s so good for leftovers too!
I can’t wait to give this a try, it is my favourite unhealthy dish, so glad to find a healthy version (if that makes sense?!)
It definitely makes sense! I love Teryaki too, but it’s always too sweet for me, not to mention all that deep fried chicken doesn’t leave me feeling too good.
Love that little dish of allllll that garlic and ginger! I can just taste this! Yum!
Yes! All the garlic and ginger!
Wow! This looks so delicious! Yum! Thank you for sharing!
It’s definitely a favorite around here!