Servings: 3 servings
Teriyaki Chicken Stir Fry
An easy teriyaki chicken recipe with vegetables - complete in 30 minutes or less!
Ingredients
- 2 Tbsp avocado oil
- 1 pound boneless skinless chicken thighs chopped
- 2 cups green beans chopped
- 1 red bell pepper cored and cut into match sticks
- 2/3 cup Paleo Teriyaki Sauce*
- sea salt to taste
Instructions
- Begin by browning the chicken. Add the avocado oil to a large skillet and heat to medium. Add the chopped chicken thighs and cook until browned and much liquid has rendered, about 5 to 7 minutes. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Add green beans and bell pepper to the skillet. Stir, cover and cook 3 minutes.
- Transfer chicken and teriyaki sauce to skillet. Cover and cook 3 minutes.
- Uncover and cook 5 to 8 minutes, until sauce has thickened and desired done ness is achieved.
Notes
*If you follow a Low-FODMAP diet, use a Low-FODMAP Teriyaki Sauce.
Nutrition
Serving: 1of 3, Calories: 335kcal, Carbohydrates: 15g, Protein: 26g, Fat: 25g, Fiber: 5g, Sugar: 6g