teriyaki chicken stir-fry

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 1-2 lbs. chicken tenders, cut into bite-sized pieces
  • kosher salt and cracked black pepper
  • 3 tablespoons avocado or vegetable oil, divided
  • 1 lb. fresh Asian Stir-fry Veggies
  • 2 frozen ginger cubes
  • 1 cup Soyaki
  • 4 scallions, thinly sliced

OPTIONAL EXTRAS:

  • cooked white rice, for serving
  • toasted sesame seeds, for garnish
  • cashews, chopped

Instructions

  • Cut 1-2 lbs. chicken tenders into bite-sized pieces, then season with a big pinch salt and pepper and set aside.
  • In a large skillet or wok over medium-high heat, heat 2 tablespoons oil. Add chicken to the skillet, cook undisturbed for several minutes to caramelize the chicken, then flip. Repeat on the other side until caramelized and cooked through. Transfer chicken pieces to a plate and set aside.
  • Add 1 lb. Asian Stir-fry Mix to the same skillet, add 1 tablespoon oil if the pan seems dry, and stir-fry until almost tender, 3 to 5 minutes. Add 2 ginger cubes and continue cooking for another 1-2 minutes.
  • Return cooked chicken to skillet and add 1 cup Soyaki, toss to coat. Simmer in sauce until warmed through.
  • Top with sliced scallions and serve over cooked rice. If desired, consider topping with toasted sesame seeds and cashews.

SERVING SUGGESTIONS:

  • Serve over rice alongside pot stickers and tossed Asian Slaw to complete this meal.

SWAP SUGGESTIONS:

  • Protein: Swap chicken for thinly sliced pork, beef, or shrimp.
  • Vegetarian: Swap chicken for 1 lb. extra-firm tofu, pressed. Toss in cornstarch and sauté as written.
  • Gluten-free: Swap Soyaki Sauce for Primal Kitchen Gluten Free Teriyaki Sauce.
  • Vegetables: Swap fresh Asian Stir-fry vegetables for 1 (16 oz.) bag frozen Asian Style vegetables.
  • Ginger: Swap frozen ginger cubes for 2 teaspoons fresh peeled and minced ginger.
  • Soyaki: Swap Soyaki for Soy Vay Veri Veri Teriyaki Sauce.
  • Scallions: Swap scallions for ½ sliced red onion added to skillet with vegetables.

Nutrition

Calories: 363kcal | Carbohydrates: 28g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 2945mg | Potassium: 870mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5912IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg