Gluten Free Chicken Teriyaki Stir Fry Recipe


personal chef fort lauderdale





Serves 4
1 pound/450g boneless, skinless chicken, cut into ¼ inch strips
1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce
2 tablespoons plus 2 teaspoons/40ml canola oil
2 teaspoons/10ml cornstarch
3 bell peppers, cut in thin strips (a mix of colors looks nice)
6 green onions, cut in thin slices on a diagonal
8 ounce/225g baby bella mushrooms, sliced thin
Gluten-free Teriyaki Sauce
1/2 cup/125ml gluten-free soy sauce or Bragg's Liquid Aminos
1 tablespoon/15ml honey
1 tablespoon/15ml canola oil
1 teaspoon/5ml sesame oil
1/4 teaspoon/1ml ground pepper
1/2 clove garlic
1 teaspoon/5ml dry ginger
Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half. Place the chicken in one bowl of sauce and vegetables in another bowl of sauce. Heat wok on medium high heat. Stir fry the vegetables for 2-3 minutes and remove to a bowl. Add half of the chicken and stir fry for 4-5 minutes or until chicken is cooked through. Add cooked chicken to the vegetables and cook remaining chicken the same way. Combine well. Serve with white rice and steamed greens or vegetables.


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