This teriyaki chicken stir fry is easy and delicious! It takes 45 minutes total including the 30 minute marination time. The best way to save time is to marinate the chicken the night before so that when you are ready for dinner you can just chef everything up in 15 minutes!
NUTRITION
Per serving this recipe has 350 calories, 30g carbs, 5g fat and 45g protein! Most of the carbs come from the rice, so feel free to reduce the amount if needed. I also mixed the rice into the stir fry however you can leave it separate to customize your macros.
GLUTEN-FREE AND VEGETARIAN OPTIONS
This recipe can easily be made gluten-free by using a gluten-free marinade. You can buy GF marinades in your local market OR you can make your own! Click here to get Yummly’s 10 best gluten-free marinade recipes! If you are vegetarian you can leave out the chicken and swap out the rice for Quinoa to make sure you get your dose of protein!
Products I love to use when making this dish:
Pampered chef Chicken Scissors
- 2 lbs chicken breast, cubed
- 2 cups zucchini, sliced and halved
- 2 cups yellow squash, sliced and halved
- 2 cups red onion, cubed
- 2 cups red bell pepper, cubed
- 2 cups cooked rice (white or brown)
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1/2 cup teriyaki marinade
- 2 tbsp water
- salt and pepper (to taste)
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cube chicken and put into a tupperware. cover chicken with teriyaki marinade, stir and cover container. Refrigerate/marinate for at least 30 minutes.
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while chicken is marinating, cut zucchini, squash, bell pepper, onion. set aside.
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cook rice according to package instructions. set aside 2 cups (about 1 1/2 cups uncooked).
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in a large skillet, over medium high heat, add evoo to pan for about 30 seconds. add garlic and heat for another 30 seconds. add all veggies and 2 tbsp water. cover and cook for approximately 8 minutes. Stirring occassionally and adding a little salt and pepper to taste.
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spray another saute pan with cooking spray and cook chicken over medium heat (while veggies are also cooking in the other pan). Cook for approximately 7 minutes or until chicken is cooked all the way through. Stirring occasionally.
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add cooked chicken and its sauce to the veggies. add the 2 cups rice. Stir and cook for about another 3 minutes while all of the flavors meld and the juice saturates the ingredients.
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enjoy!
