A nutrient-dense, vibrant weeknight staple featuring lean protein and fiber-rich vegetables tossed in a refined-sugar-free homemade glaze for an insulin-friendly alternative to takeout.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp extra virgin olive oil, divided
- 1/2 medium onion, sliced thin
- 2 cups broccoli florets, bite-sized
- 1 red bell pepper, julienned
- 1/2 cup carrots, julienned
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup raw cashews (for healthy fats and crunch)
- 3 green onions, sliced
- 1 Tbsp sesame seeds (optional garnish)
- Salt and black pepper to taste
Recommended Ingredients:
Organic Coconut Aminos: View on Amazon >
*Expert Tip: Use coconut aminos as a soy-free, lower-sodium alternative to traditional soy sauce to reduce inflammation.
For the Refined-Sugar-Free Teriyaki Sauce
- 1/3 cup low sodium soy sauce (or coconut aminos)
- 1/2 cup organic chicken broth
- 3 Tbsp raw honey or pure maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- 1 Tbsp cornstarch or arrowroot powder
Step-by-Step Instructions
- Sear the Protein: In a large skillet or wok over medium-high heat, add 1 tablespoon of olive oil. Once shimmering, add chicken pieces in a single layer. Season with salt and pepper. Cook for 4-5 minutes until golden brown and cooked through. Remove chicken and set aside.
- Sauté Vegetables: Add the remaining tablespoon of oil to the same pan. Toss in onion, broccoli, bell pepper, carrots, and mushrooms. Stir-fry for 4-5 minutes until the vegetables are crisp-tender and vibrant.
- Whisk the Glaze: In a small glass bowl, whisk together the soy sauce, chicken broth, honey, vinegar, sesame oil, ginger, and cornstarch until no lumps remain.
- Emulsify and Thicken: Return the chicken to the skillet with the vegetables. Add the minced garlic and cook for 60 seconds until fragrant. Pour the teriyaki sauce over the mixture and add the cashews.
- Final Simmer: Bring the sauce to a light boil, then immediately reduce heat. Simmer for 1-2 minutes until the sauce transforms into a thick, glossy glaze coating the ingredients.
- Serve: Garnish with sliced green onions and sesame seeds. Serve over cauliflower rice or quinoa for a complete, nutrient-dense meal.
Kitchen Tech Box:
Carbon Steel Wok: View on Amazon >
*Expert Tip: A high-quality wok allows for even heat distribution, ensuring vegetables retain their enzymes and “snap” without becoming mushy.
Professional Notes
Optimal Storage:
This stir fry is ideal for meal prepping. Store in airtight glass containers in the refrigerator for up to 4-5 days. The flavors often deepen by the second day, making it an excellent “grab-and-go” lunch option.
Freezing Protocol:
While the chicken and sauce freeze exceptionally well for up to 3 months, note that high-water-content vegetables (like mushrooms and peppers) may change texture upon thawing. For best results, freeze the cooked chicken in the sauce separately, and add fresh flash-sautéed vegetables when reheating.
