Teriyaki Chicken Stir Fry

By Jessica Arroyo, RD | Banner – University Medicine Metabolic and Bariatric Center | Phoenix, AZ

Servings: 4 | Prep Time: 10 | Cook Time: 25

Calories: 211 | Total Fat: 7g | Total Carbs: 13g | Protein: 24g

Ingredients:

1 tbsp. olive oil, or nonstick spray

1 lb. boneless/skinless chicken breast, cut in 1 inch cubes

2 garlic cloves, chopped

1 c. broccoli, chopped

1 bunch baby bok choy, chopped

¼ c. green beans, halved

¼ c. edamame, shelled

1 8oz. can sliced water chestnuts, drained

Instructions:

¼ c. celery, sliced

¼ tsp. fresh ginger, grated (optional)

½ tsp. sriracha (optional)

3 tsp. low-sugar teriyaki sauce

1 tbsp. water

2 tbsp. scallions, chopped for garnish

1 tbsp. sesame seeds, toasted

Bring a pot of water to a boil. Cube chicken breast in 1 inch pieces and boil on medium-high heat for approximately 15 minutes, or until internal temperature reaches 165°F (overcooking will dry it out). Spray a large skillet with nonstick spray or olive oil and place on medium heat. Sauté garlic, broccoli, bok choy, green beans, edamame, water chestnuts, and celery for 3-5 minutes, stirring often. Add ginger, sriracha, teriyaki sauce, and water. Toss lightly, put the lid on and reduce heat to simmer for 3-5 minutes, then take off the heat but keep the lid on. When the chicken is finished, add it to the skillet and toss in the sauce. Pairs well with ½ cup steamed ‘riced’ cauliflower. Garnish with chopped scallions and toasted sesame seeds and enjoy!