Chicken Zucchini Stir Fry
With this recipe for easy Chicken and Zucchini Teriyaki Bowls, you can skip the take-out this week and enjoy the benefits of right at home.
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Ingredients
- 1 ½ lbs boneless skinless chicken breasts , cut into 1-inch cubes
- 3 tablespoons oil , divided
- 1 zucchini quartered, 1 ½ cups
- 1 ½ cups matchstick carrots
- 2 ½ cups small broccoli florets
- ¾ cup favorite teriyaki sauce, storebought or homemade recipe below
- 1 ½ cups rice cooked according to package directions
Homemade Teriyaki Sauce
- ¼ cup honey
- ½ cup coconut aminos or soy sauce
- 1 clove garlic, grated
- ¼ teaspoon grated fresh ginger
Instructions
- Place the chicken onto a cutting board and pat dry with paper towels. Using a sharp knife, cube the chicken into 1-inch pieces.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side. Transfer the chicken to a plate and set it aside.
- Heat the remaining oil in the skillet and add the veggies. Cook for 5 minutes or until they are slightly tender.
- Meanwhile, in a medium bowl, combine the honey, coconut aminos or soy sauce, garlic, and ginger. Whisk until smooth.
- Add the chicken and teriyaki sauce to the veggies and stir to coat the ingredients with the sauce. Cover the skillet with the lid and remove it from heat.
- Scoop some rice into a bowl and top with the chicken and veggies.
Notes
Nutritional information is calculated without rice.
Nutrition
Serving: 1 bowl | Calories: 430kcal | Carbohydrates: 34g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 932mg | Potassium: 1105mg | Fiber: 3g | Sugar: 22g | Vitamin A: 8522IU | Vitamin C: 65mg | Calcium: 62mg | Iron: 1mg
