Ginger Teriyaki Chicken Stir Fry
Ginger Teriyaki Chicken Stir Fry is so simple to make, low carb and delicious.
Servings: 6 servings
Calories: 294kcal
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