Makes 1 bowl · 35 min from scratch · about 15 min with the shortcut
Teriyaki Chicken Stir Fry
- Calories
- 400
- Protein
- 39 g
- Carbs
- 40 g
- Fat
- 9 g
Per bowl, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Chicken Or use the shortcut
- 4½ oz boneless, skinless chicken breast
- Salt and pepper
Stir fry
- 1 tsp olive oil
- ½ red bell pepper
- 6 green beans, trimmed
- 1½ tbsp teriyaki sauce
- 2 tbsp reduced sodium soy sauce
- ½ cup cooked white or brown rice
- 1¼ cups cooked cauliflower rice
- Sesame seeds (optional)
Directions
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Cook the chicken. Cut the chicken into small cubes. Heat the oil in a large skillet over medium high heat. Cook the chicken 7 to 10 minutes, stirring, until it reaches 165°F.
Shortcut: heat instead -
Prep the vegetables. While the chicken cooks, slice the bell pepper into thin strips and cut the green beans in half.
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Add the vegetables. Season the chicken with salt and pepper, add the vegetables and stir.
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Add the sauces. Stir in the teriyaki and soy sauce. Turn the heat to medium and cook 5 minutes.
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Add the rice. Stir in the rice and cauliflower rice until everything is hot. Top with sesame seeds if you like.
Skip the cooking
Use 3½ oz Chicken Crumbles instead
They come fully cooked and already seasoned with garlic, sea salt and spice, so there is no chicken to cut or cook in step 1. Thaw them in the fridge overnight. Heat the oil, then warm the crumbles in it over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Go on to step 2, and leave out the salt in step 3.
Per bowl: 460 cal · 45 g protein · 41 g carbs · 14 g fat.
Build your boxNutrition per bowl is estimated from USDA data and Portside label values. Rice is counted as plain white rice.