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5 from 3 votes

Ginger Teriyaki Stir Fry

Author: Lauren Kelly

Ingredients

  • 1 ⁄2 cup water
  • 1 tablespoon organic sesame oil
  • 1 ⁄2 teaspoon grated gingerroot
  • 2 garlic cloves minced
  • 1 ⁄4 cup gluten free organic and GMO-FREE soy sauce
  • 1 tablespoon raw honey
  • 1 tablespoon cornstarch
  • 11 ⁄2 pounds organic 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.