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.
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!
- 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
- 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
- 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.
- 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.
- 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.
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.
Adapted from Our Best Bites