Gluten Free Orange Teriyaki Chicken Stir Fry with Tri-Colored Peppers
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Ingredients: 1/2 c gluten free teriyaki sauce (I used La Choy) 1/3 c fresh orange juice 1/3 tsp crushed red pepper 1/3 tsp fresh minced ginger 1 Tbsp vegetable oil 1 lb boneless chicken breasts, cut into large bite-sized pieces 1 yellow pepper, chopped into large chunks 1 green pepper, chopped into large chunks 1 red pepper, chopped into large chunks 1 Tbsp corn starch 1 Tbsp water 1/4 cashews (optional)
Directions:
Whisk together the first four ingredients in a bowl.
Heat the oil in a wok over medium/high heat.
Add the chicken and cook for approximately four minutes – until cooked. Continue to stir/toss until done.
Add the vegetables and continue to cook another 2-3 minutes, using a wooden spoon to ently toss the veggies.
Mix the corn starch and water together until smooth. Add to the orange-ginger-teriyaki mix and whisk together.
Pour the sauce into the wok and toss the vegetables and chicken until coated. Continue to cook (about 3-4 minutes) until the sauce thickens.
Serve over Jasmine or Calrose rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUNJEN.
Whisk together the first four ingredients in a bowl.
Heat the oil in a wok over medium/high heat.
Add the chicken and cook for approximately four minutes – until cooked. Continue to stir/toss until done.
Add the vegetables and continue to cook another 2-3 minutes, using a wooden spoon to ently toss the veggies.
Mix the corn starch and water together until smooth. Add to the orange-ginger-teriyaki mix and whisk together.
Pour the sauce into the wok and toss the vegetables and chicken until coated. Continue to cook (about 3-4 minutes) until the sauce thickens.
Serve over Jasmine or Calrose rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LUNJEN.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 9.2 g
- Cholesterol: 65.7 mg
- Sodium: 452.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.5 g
- Protein: 28.9 g
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