Teriyaki Chicken & Veggie Stir Fry (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Vegan Option)

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   ["In a wok or large pan heat the oil to medium heat. Add in the broccoli and carrots first, as these take the longest to soften. Allow to cook for a few minutes. Sprinkle the diced chicken with salt and add to the pan. Allow to cook until the chicken is cooked through, and the vegetables are softened to your liking (I like mine to have a slight crunch to them still). While waiting for this to cook, start on the sauce.

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   In a small sauce pan over medium heat, stir all of the ingredients but the cornstarch and water. One the sugar is dissolved, allow the sauce to come to a boil. While you're waiting for it to boil, make the slurry of the cornstarch and water mixture, stirring well to combine. Once it's boiling, add the cornstarch and water mixture. Stir and allow to simmer for one minute. Take off the heat to allow to thicken.

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   Once the chicken and veggies are cooked, pour the sauce on top. Mind you--this makes a lot of sauce, so only add as much as you want. Toss in the pineapple and serve over brown rice.", "NOTES: This works great for cleaning out your fridge. Use any other vegetables you want. Snow peas, bell peppers, or zucchini would also be great.

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   This is so filling that it can be vegan if you want to omit the chicken altogether.

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   Leftover teriyaki sauce can be refrigerated up to two weeks in an air-tight container."]

* Per serving · 4 servings · Values may vary.

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