MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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Teriyaki Chicken and Vegetable Stir Fry



You don't need a wok to make this yummy stir fry. Teriyaki Chicken and Vegetables Stir Fry is an easy meal to prepare because all you need is a skillet! Most of these ingredients are 'on hand' like shredded carrots and onions; honey and soy sauce. If you need this gluten-free, make sure the soy sauce has that designated on the label.

Teriyaki Chicken and Vegetable Stir Fry (serves 4)

1 pound boneless, skinless chicken breast, cut into 1/2 inch strips

2 tablespoon oil, separated

2 cloves garlic, minced

1 small bell pepper, cut into strips (the size of matchsticks)

1/2 cup shredded carrots

1/4 cup sliced onion

1 generous handful baby spinach

1/4 cup soy sauce mixed with 2 teaspoons honey

4 servings brown rice, prepared according to package directions

Heat oil in skillet with medium-high heat. Quickly stir in garlic to lightly brown. Add chicken strips. Cook until lightly brown on all sides and no pink remains in middle. Remove from pan. Add another tablespoon of oil to the pan. When hot, add onions, peppers, and carrots. Stir fry until tender crisp, about 3-5 minutes. Return chicken to pan and add spinach. Stir fry until spinach wilts. Stir the soy sauce/honey mixture and add to pan. Stir fry to heat sauce. Serve over rice and enjoy!

PRINTER FRIENDLY VERSION

#easycooking #GlutenFree #kidfriendly #lunchanddinner

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