Teriyaki Chicken Stir Fry (Vegetarian Option)

Boro Team

Servings

6

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

Asian

Category

Dinner

A vibrant stir fry with tender chicken (or vegetarian protein), crisp veggies, and a flavorful teriyaki sauce—quick, healthy, and customizable.

Teriyaki Chicken Stir Fry (Vegetarian Option)

Ingredients

    Ingredients

    • ¼ cup avocado oil (or other stir-fry oil)
    • 1.5 lbs boneless, skinless chicken thighs (cut into 1" pieces)
    • 1 large red onion (sliced into ¼" half-moons)
    • 4 carrots (8 oz, peeled and sliced)
    • 1 red bell pepper (8 oz, sliced into ½" strips)
    • 1 lb broccoli (florets + peeled stem, cut into bite-sized pieces)
    • 1 lb mushrooms (sliced)
    • 8 oz can water chestnuts
    • 1 Tbsp minced ginger
    • 2 cloves garlic (minced)
    • ¼ cup soy sauce or coconut aminos
    • 1 cup teriyaki sauce (Organicville or Primal Kitchen) + more for serving if desired

    Directions

    1. Prep all ingredients: slice onion, carrots, bell pepper, broccoli, mushrooms, and water chestnuts. Mince ginger and garlic.

    2. Heat a large skillet (15") over medium-high heat. Add 1 Tbsp avocado oil and chicken. Sauté until cooked through. Remove and set aside.

    3. Add remaining oil to skillet. Sauté ginger and garlic for ~30 seconds until fragrant.

    4. Add veggies, stir well, and cook until crisp-tender and browned, ~8 minutes (stir occasionally, adjusting heat as needed).

    5. Return chicken to skillet. Add soy sauce/coconut aminos and teriyaki sauce. Stir to combine.

    6. Serve hot with extra teriyaki sauce if desired.

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