Teriyaki Chicken Stir Fry

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Even though I’m on the road a lot for work, I do manage to eat/make a couple weeknight meals at home every week. Probably about 75% of my weeknight meals involve brown rice, veggies, and some protein, and this is one of my favorite variations.

I wasn’t sure about sharing this because it’s such a basic recipe. But since it’s a true representation of how I eat the majority of the time, I figured I’d share it with you guys!

In a large pot, over medium-high heat, add the olive oil and diced chicken thighs for about 5-7 minutes.

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Add in the onions, peppers, mushrooms and garlic. Sprinkle in the garlic and onion powder, cayenne and ginger.

In a separate small pan, scramble your eggs, if using. I usually LOVE adding eggs, but unfortunately I had just run out so made it without. It was still super tasty! (Also, apparently some people are also weirded out about eating dishes that have both chicken and eggs? so they can happily choose one or the other here as well)

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Once the veggies are softened, about 5 minutes, add in the brown rice (and optional eggs) and mix together.

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Add the spinach.

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Pour in your teriyaki sauce. I used Trader Joe’s Island Soyaki which was really fantastic.

Just before serving, stir in freshly squeezed lime juice and sesame oil.

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Makes: 4-6 servings

Prep: 5 minutes, Cook: 20 minutes, Total: 25 minutes

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs, diced (breasts would work too)
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 1 cup shiitake mushrooms, diced
  • 3 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch cayenne pepper
  • Pinch ginger
  • 4 cups brown rice, cooked
  • 4 eggs, scrambled (optional)
  • 3 cups spinach (or kale), chopped
  • 1/2 cup teriyaki sauce (I used Trader Joe’s Island Soyaki)
  • 1 lime, juiced
  • 1 tablespoon sesame oil

In a large pot, over medium-high heat, add the olive oil and diced chicken thighs for about 5-7 minutes.

Add in the onions, peppers, mushrooms and garlic. Sprinkle in the garlic and onion powder, cayenne and ginger.

In a separate small pan, scramble your eggs, if using.

Once the veggies are softened, about 5 minutes, add in the brown rice (and optional eggs) and mix together. Add the spinach.

Pour in your teriyaki sauce. I used Trader Joe’s Island Soyaki which was really fantastic.

Just before serving, stir in freshly squeezed lime juice and sesame oil.


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