Gluten Free Orange Teriyaki Chicken Stir Fry with Tri-Colored Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

Number of Servings: 4



    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)



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.