Teriyaki chicken stirfry

 

1-1.5 lbs chicken breast

chicken marinade-

    1/2 tsp ground ginger 

    2-3 TBSP coconut aminos

    1/4 tsp salt

 1 TBSP arrowroot flour

for stir fry-

    1/4 c avocado or olive oil (for stir frying)

    1/2 head of brocolli

    1/2 c red bell peppers

    1/2 c onions

    1/2 c. any other veggi you like to stirfry

    2 stalks green onion

    1 clove of garlic minced

Teriyaki sauce

    1/4 c coconut aminos

    1/4 c water or chicken stock

    1 TBSP rice vinegar

    1 TBSP arrowroot flour

    1 TBSP sesame oil

    optional- 1/2 an orange juiced ( 3-4 tbsp)

Instructions

Cut the chicken into small pieces, mix chicken marinade and put chicken in with marinade for at least 1 hour. You could use precooked chicken and let it sit in the marinade while you cook the veggies. Mix teriyaki sauce and set aside. Chop veggies (or you can can use frozen prechopped veggies.) Heat oil in a pan and cook chicken if not using precooked chicken. Set chicken aside and place veggies in the pan and cook until soft. Add the chicken back in and sitr in teriyaki sauce until it becomes thick. Serve over rice or cauliflower rice.