Tender chicken thighs tossed in homemade Teriyaki sauce, this Healthy Teriyaki Chicken stir-fry recipe comes together faster than it takes to order out!
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour + 10 minutes
Yield:4 bowls 1x
1 ½ pounds boneless skinless chicken thighs or breast
1/4 cup honey
1/2 cup coconut aminos or soy sauce
1 small garlic clove, grated
1/4 teaspoon grated fresh ginger
2 tablespoons oil
3 cups cooked white rice
In a medium bowl, whisk the honey, coconut aminos, garlic, and ginger until combined. Transfer to a large zip bag and set aside.
On a large cutting board, use a meat tenderizer to pound the chicken to 1/4-inch thickness.
Cut the chicken pieces into 1/2-inch thick strips and add them to the marinade. Seal and refrigerate for 30 minutes or up to 24 hours.
In a large skillet, heat the oil over medium-high heat. Working in batches, add the chicken to the skillet and cook for 3 minutes on each side or until the chicken is browned on both sides and reaches an internal temperature of 175F for thighs or 165F for chicken breasts. Remove it from the skillet and set it aside.
Pour the reserved marinade into the skillet and bring it to a low boil. Reduce the heat to low and simmer for 2 minutes or until the sauce is thickened.
Remove the skillet from the heat and add the chicken. Toss to coat with the sauce and serve over cooked rice.