Teriyaki Chicken Stir Fry (5 ingredients!)

This stir fry is extremely quick and easy! I am definitely on a five ingredient kick these days. Nothing like a great tasting and healthy recipe that isn’t a bunch of muss and fuss. I like to make this stir fry ahead of time and reheat it as needed. If you’re not into mushrooms, you could use any other veggie you like. I think onion, carrot, snow peas and baby corn would all work very well. Same goes for red bell peppers… If you’d rather not use those, just substitute one of the above. This recipe makes enough for four generous portions. I’ll be serving this over steamed brown jasmine rice with a little hot sauce. Feel free to add a little extra teriyaki sauce when serving, but a little goes a long way. This recipe could easily be doubled for a larger group… or for more leftovers!

What You Need:

1 lb chicken breast, cut into bite sized pieces (about ¾”)
4 ½ cups broccoli pieces, fresh or frozen (defrosted) would work here
10 mushrooms, thinly sliced
1 red pepper, chopped into 1/2” pieces
¼ cup bottled or homemade teriyaki sauce

½ Tbs olive oil

What To Do:

Heat the oil in a large skillet over medium high heat. Once the oil is hot add the mushrooms and sauté for 5 minutes or until they release their liquid and shrink.

Moving the mushrooms aside, brown the chicken for 4 minutes. Turn chicken over half way through the cooking process.

Next, add all the remaining ingredients and reduce heat to medium and cover.

With the cover on, cook for 4 minutes. Serve over steamed brown jasmine rice or quinoa.

**Edited to add: Makes about 3 - 2 cup servings

Nutritional Stats for 1 serving

Bon Appétit!

Mary