Ginger Teriyaki Stir Fry

Ginger Teriyaki Chicken Stir Fry recipe is so simple to make, low carb and delicious. You can make this chicken, beef or it can be just as delicious and vegetarian with just veggies.

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I love any type of stir fry,  it's so quick and easy to make even on a busy weeknight.   This is one of those fast, healthy meals that can easily be whipped up in no time.  

This delicious stir fry is also gluten free and customizable.  You can use whatever vegetables you have in the house to make it easy.  

If you are looking for more healthy, easy to make dinner recipes, you will love this Cheesy Stuffed Pesto Spinach Chicken Breasts, Eggplant Parmesan, Zucchini Ravioli and definitely this Easy Shrimp Scampi!

This would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

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Why You Should Make This Ginger Teriyaki Chicken Stir Fry

This stir fry recipe is low carb, loaded with veggies and antioxidants.

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Ginger Teriyaki Chicken Stir Fry

Ginger Teriyaki Chicken Stir Fry is so simple to make, low carb and delicious.

5 from 3 votes

Print Pin Rate

Course: chicken, dinner, Main Course, main dish

Cuisine: Asian

Diet: Diabetic, Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 294kcal

Author: Lauren Kelly

Ingredients

• ▢ ½ cup water
• ▢ 1 tablespoon organic sesame oil
• ▢ ½ teaspoon gingerroot grated
• ▢ 2 garlic cloves minced
• ▢ ¼ cup soy sauce or you can use liquid aminos for low carb soy free option
• ▢ 1 tablespoon raw honey
• ▢ 1 tablespoon cornstarch
• ▢ 1½ chicken chicken beef or pork (or leave out altogether)
• ▢ 1 cup chopped broccoli
• ▢ ½ cup sliced carrots
• ▢ ½ cup sliced mushrooms
• ▢ ½ cup sliced red pepper
• ▢ ½ cup largely sliced red onion
• ▢ 1 cup sugar snap peas

Instructions

• In a small bowl, mix water, gingerroot, garlic, soy sauce, honey, and cornstarch. Stir thoroughly to ensure the cornstarch has been mixed in well.
• Place the chicken in zip-top bag and pour half of the marinade on top. Make sure the bag is sealed and shake until well blended. Place in refrigerator and let sit for at least 4 hours or, even better, overnight.
• Place sesame oil and chicken in a large saucepan. Cook for 5-7 minutes until no longer pink.
• Add vegetables and remaining ginger mixture. Cook for another 3-4 minutes until vegetables are still crisp and bright colored.
• Serve immediately over brown rice, quinoa or eat it alone.

Notes

To store in the refrigerator: Place in an airtight container for up to 5 days.

To store in the freezer: Place in an airtight container for up to 3 months.

Nutrition

Calories: 294kcal | Carbohydrates: 8g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 627mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2114IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 2mg

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