Chicken Teriyaki Stir Fry
A classic chicken stir fry recipe filled with a ton of flavor and crisp vegetables and served over rice.
sliced into thin strips
extra-virgin olive oil
cut into 1chunks
cut into 8 wedges
cut in half lengthwise and sliced
handful sugar snap peas
cut at an angle
Place sliced chicken breast strips in a large ziplock bag and pour marinade over top. Toss the chicken until well coated and set aside.
Prepare vegetables by washing and cutting them as stated in the ingredients list.
Heat a large wok or skillet over medium-high heat. Once hot add 1 tablespoon of extra-virgin olive oil and marinated chicken strips.
Cook until chicken is no longer pink, approximately 3-4 minutes.
Place chicken in a large bowl, cover and set aside.
Add the remaining 1 tablespoon of extra-virgin olive oil to the hot pan and add the red pepper, onion, mushrooms, zucchini to the pan.
Cook just until tender, approximately 4 minutes. Add in the sugar snap peas and cook for an additional minute.
Pour the chicken and any liquid from the bowl back into the pan. Toss with the vegetables for 1-2 minutes.
Serve over cooked rice, or cauliflower rice. Garnish with green onions.
Recipe provided by Make Your Meals
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