Has anyone else found that they’re just craving vegetables this January? Yeah? Me too. After the sugar-laden December I had, vegetables are necessary. I find myself craving green things as soon as I wake up and loading up veggies the rest of the day, too. I just feel better with fresh produce in the middle of the winter, don’t you?
Well, you know me. I’m all about quick and easy gluten-free recipes around here. I know you all as busy as I am and don’t want to be standing around a stove for a million hours a week.
This chicken teriyaki stir fry is going to solve those problems, friends. I love this recipe because it’s so easy to make and is great for meal prep for the week. I love prepping my meals on Sundays and reheating throughout the week for easy and healthy eating all week long.
Trust me, there’s a good chance you’ll find me ordering tacos once a week, because well… tacos are delicious, but having this chicken teriyaki stir fry in the refrigerator makes it so much easier to eat well and save a dime too!
I started with my basic gluten-free teriyaki sauce recipe that I’ve used for these teriyaki chicken wings and teriyaki salmon. While you could also use a store-bought teriyaki sauce, this homemade sauce is so simple to make with just a few ingredients that you should totally make it from scratch.
Plus, homemade always tastes better, don’t you think? I filled my stir fry with loads of vegetables, like onion, peppers, broccoli, and sugar snap peas. Though I think other vegetables like zucchini, carrots and mushrooms would be great additions, as well! Stir fry is great for using up produce you already have!
I love to serve my chicken teriyaki with white rice, but if you know how to make cauliflower rice, cauliflower makes a terrific grain-free side, too!
You’ll love how flavorful this chicken teriyaki stir fry is with just a few ingredients. Whether you’re prepping for lunches for the week or getting dinner on the table quickly for your family, you’ll have a delicious gluten-free meal ready in no time!
More Gluten-Free Faux Takeout Recipes You’ll Love!
My Paleo Chicken Teriyaki Cauliflower Rice Bowls are an all-time favorite in our house. Instead of rice, we’re using cauliflower rice for a filling Paleo dinner. The chicken turns out moist and flavorful every time!
If you loved takeout sweet and sour chicken in the past, but can’t have it anymore now that you’re on a gluten-free diet, then you NEED to try this Gluten-free Sweet and Sour Chicken from My Gluten-Free Kitchen.
Speaking of takeout, if you’re on a Paleo diet then this Paleo Orange Chicken is for you! It’s a healthier version than your typical takeout orange chicken and tastes better, too!
If you’re looking for another Paleo option, this Thai Grilled Chicken is also easily made Whole30 and Keto, too!
What types of vegetables do you find yourself craving during the Winter? Tell me in the comments! If you make this recipe, tag me on Instagram! I love seeing your photos!
Chicken Teriyaki Stir Fry
For the Rice:
- 2 cups uncooked white rice
- 4 cups water
- 1/2 tsp salt
For the Teriyaki Sauce:
- 1/2 cup tamari sauce (or soy sauce if you are not gluten-free)
- 1/4 cup water
- 1/3 cup honey
- 1 tbsp fresh ginger (minced)
- 1 clove garlic (minced)
- 1 tbsp cornstarch
- 2 tbsp water
For the Stir-Fry:
- 1-2 tbsp vegetable oil
- 1 cup medium onion (sliced (about 1/2 medium onion))
- 1 cup bell peppers (of any color, sliced (about 2 bell peppers))
- 1 cup broccoli (cut into florets (about 1 head of broccoli))
- 1/2 cup sugar snap peas
- 2 lbs chicken thighs (cut into 1 inch pieces)
- 2 tbsp sliced fresh green onion (for topping)
- In a medium pot, bring water, salt and rice to a boil. Once boiling, cover the pot with a lid and reduce to low and allow to simmer. Cook 15-20 minutes, until water is evaporated and rice is tender. Fluff with a fork and set aside.
- While the rice is cooking, make the teriyaki sauce. In a small pot, combine tamari sauce, water, honey, ginger and garlic. Cook over medium heat for 3-5 minutes. Meanwhile, combine cornstarch with two tablespoons of water in a small bowl and whisk until there are no lumps from the cornstarch. Stir the cornstarch mixture into the pot with the tamari. Whisk to combine. Heat until the sauce thickens.
- To make the stir-fry, heat a large skillet or wok over medium heat and add one tablespoon of the oil.
- Add onions, bell peppers, broccoli and snap peas. Cook for 5-7 minutes, until vegetables are slightly browned and tender. Remove with a slotted spoon and set aside on a large plate or bowl.
- Add another tablespoon of oil to the pan. Add chicken pieces to the skillet and cook for 8-10 minutes, until chicken is browned and cooked through.
- Add back the vegetables and stir in the teriyaki sauce.
- Serve with cooked rice and top with green onions.