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Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option)

March 24, 2016 by Megan Lavin 7 Comments

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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.

I started this blog so that I could share the tried and true recipes my family loves that we’ve been living off of for the last few years.  I actually shared this recipe a few years ago on my private family blog, but kept forgetting to share it on here.  I figured this would have been one of my first recipes, but I’ve just been having too much fun trying and sharing other recipes. It’s about time and long over due.  Without any further ado, here is our favorite stir fry.

This recipe is a staple at our house and is in regular rotation.  Thanks to the garlic, apple cider vinegar, and sugar this teriyaki sauce is the perfect intersection of tang, zip, and sweet.  As you’ll see in my pictures, my plate is dripping with it as I can’t get enough. The credit for the sauce goes to Our Best Bites, one of my favorite recipe books before our food allergies.

Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option) Recipe by Allergy Awesomeness

I love stir fry because you can do it all in one pan, and it’s great for cleaning out your fridge.  We typically do broccoli, carrots, chicken, and pineapple…but snow peas, bell peppers, or zucchini would be great too!  Anything tastes better with this sauce on it–trust me.

Be sure to read your soy sauce label. We use La Choy (unsponsored love) or there’s Tamari–but I find that’s often more expensive. If you need this to be soy-free, you can sub in coconut aminos in the same ratio.

Hope this becomes a permanent rotation in your family’s meal plan too!

Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option) Recipe by Allergy Awesomeness

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Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option) Recipe by Allergy Awesomeness

Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option)

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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:
  • 1/2 cup white sugar
  • 1/2 cup soy sauce (make sure it's gluten free, if you need soy-free sub in coconut aminos)
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 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.

Teriyaki Chicken & Veggie Stir Fry (GF, DF, Egg, Soy, Peanut/Tree nut Free, Vegan Option) Recipe by Allergy Awesomeness

Adapted from Our Best Bites

Filed Under: Asian, Dairy Free, Egg Free, Gluten Free, Main Dish Tagged With: Dairy Free, Egg Free, EOE Recipe, Fish Free, Gluten Free, Nut Free, Peanut Free, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Sweet Potato, Black Bean & Lime Tacos (Gluten Free & Vegan)
Next Post: Slow Cooker Bolognese (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free) »

Reader Interactions

Comments

  1. Kristina @ Ms.Modify

    March 28, 2016 at 10:32 AM

    This is making me hungry! I never knew making teriyaki sauce was so easy, I need to give this a try!

    xo, Kristi a

    Reply
    • allergyawesomeness@gmail.com

      March 28, 2016 at 10:39 AM

      Thanks. Yes, it’s so easy. Hope you like it!

      Reply
  2. Raia

    March 24, 2016 at 9:36 AM

    Mmm! Asian-inspired food is some of my favorite. 🙂 Looks delicious!

    Reply
    • allergyawesomeness@gmail.com

      March 24, 2016 at 12:03 PM

      Yes, I love it because it’s almost always naturally dairy free!

      Reply

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Megan

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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