Chicken Teriyaki Stir Fry

It seems as if every single social media platform is bombarding us with ways to eat healthy, be fit and feel good in the New Year.  Well, I’m all about those three things, EVERY SINGLE DAY of the year, whether it’s January 1st or December 23rd, my mentality on being healthy doesn’t just change overnight, and yours won’t either.  Being healthy is a lifestyle journey, one that will have set backs, and for some, take some getting used to.  After all, it takes 21 days to form a habit.  So, for those of you who are already on the healthy bandwagon, those of you who might have fallen off a bit during the holiday season (I know I did, and I enjoyed every minute of it) or are looking to make a change, this recipe is for you!  It’s simple, easy to make, a crowd pleaser, and most importantly, is delicious while still being nutritious.

Chicken Teriyaki Stir Fry 
2 Chicken Breasts (defrosted) – I made this just for myself, wanting left overs
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Sweet Vidalia Onion (small)

1 Tablespoon Olive Oil/Canola Oil/Coconut Oil (whatever you prefer!)
Minced Garlic to taste
GF Teriyaki Sauce of your choice (Wegmans, Kikoman, San J)

1. Slice chicken breasts in strips

2. Place chicken, Teriyaki Sauce, and Minced Garlic into a bag, making sure the chicken is evenly coated

        – Marinate chicken, I only did mine for an hour since I forgot, you could do it for longer, if you remember!

3. Core and Cut all three peppers, slicing into strips

4. Cut onion into strips

5. Pour oil into pan, add sliced peppers and onions

6. Cook on medium to high heat, stirring constantly until peppers have become soft

(have patience this takes some time)

7. Add raw marinated chicken to softened pepper and onion skillet

8. Let chicken cook on one side for 5-10 minutes before stirring

9. Cook another 5-10 minutes until chicken is no longer raw

(I cooked mine for another ten, I like my chicken a bit more well done)

Scoop out this stir fry and enjoy this simple yet flavorful dish!

Tips/Notes

– Pair with quinoa or rice, serve it on top even, I don’t like my food to touch so I don’t do that…

– This dish is rather versatile and can have many other types of veggies added in, such as mushroom, water chestnuts, green beans, snap peas, put your culinary thinking cap on and toss in whatever YOU like!

– If you’re feeling really crafty, try  my “fried quinoa” for an extra protein as your side

(you can check that recipe out here, on my own site)

– To Marinate or not to Marinate, that is the question….well if you have time, I say why not let it marinate all day, I forgot, so I only did mine for an hour, but if you forget all together, you would simply just have to coat the chicken before kicking.  It STILL tastes good, no worries, I typically tend to forget to marinate my meats…