Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option)
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A homemade, gluten-free teriyaki sauce that only needs 7 ingredients and 5 minutes will cover all of your chicken and veggies in a sweet, yet tangy glaze. Serve over brown rice and you've got your protein, veggies, fruit, and carbs all in one convenient and tasty dish.
Ingredients
  • STIR FRY:
  • 1 Tablespoon oil of choice
  • 4 carrots, chopped
  • 2 large bunches of broccoli, trimmed and cut
  • 2 large chicken breasts, diced
  • 1 can of pineapple chunks, drained
  • Cooked brown rice for serving
  • SAUCE:
  • ½ cup white sugar
  • ½ cup soy sauce (make sure it's gluten free, if you need soy-free sub in coconut aminos)
  • ¼ cup cider vinegar
  • 1 clove garlic, minced
  • ½ tsp. ground ginger
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold water
Instructions
  1. In a wok or large pan heat the oil to medium heat. Add in the broccoli and carrots first, as these take the longest to soften. Allow to cook for a few minutes. Sprinkle the diced chicken with salt and add to the pan. Allow to cook until the chicken is cooked through, and the vegetables are softened to your liking (I like mine to have a slight crunch to them still). While waiting for this to cook, start on the sauce.
  2. In a small sauce pan over medium heat, stir all of the ingredients but the cornstarch and water. One the sugar is dissolved, allow the sauce to come to a boil. While you're waiting for it to boil, make the slurry of the cornstarch and water mixture, stirring well to combine. Once it's boiling, add the cornstarch and water mixture. Stir and allow to simmer for one minute. Take off the heat to allow to thicken.
  3. Once the chicken and veggies are cooked, pour the sauce on top. Mind you--this makes a lot of sauce, so only add as much as you want. Toss in the pineapple and serve over brown rice.
Notes
This works great for cleaning out your fridge. Use any other vegetables you want. Snow peas, bell peppers, or zucchini would also be great.

This is so filling that it can be vegan if you want to omit the chicken altogether.

Leftover teriyaki sauce can be refrigerated up to two weeks in an air-tight container.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/teriyaki-chicken-veggie-stir-fry-gf-df-egg-soy-peanuttree-nut-free-vegan-option/