When you think chicken stir fry what comes to mind? Vegetables, chunks of chicken, a delicious sauce to mix it all up with? That’s what comes to my mind however I wanted to try something different this time. I have a new obsession for bowls of any kind. No, not the bowls you eat of but delicious food served over zoodles or a heaping pile of cauliflower rice. My favorites are Korean Beef, Red Pepper Sauce with Chicken, and Buffalo Chicken. Then this Teriyaki Chicken Stir-Fry Bowls came about this week while I had my daughter home sick. I figured I had the time, why not make a delicious nutritious lunch for a few days. I LOVE ground chicken. I’m not sure why. Maybe because it’s easier to “handle” than chunks of chicken breast. I don’t like chicken on a bone so it’s either ground chicken or boneless chicken breasts for this girl. I had some leftover chopped peppers from another recipe so I thought, why not make a stir-fry with ground meat? There are no “rules” to stir-fry’s are there? As far as I know you can make a stir fry any way you’d like. Type in “Stir-Fry” above and you’ll see just how many creations I’ve enjoyed!
I’ll share my tips with you on how to make a stir-fry a complete success in record time. Prepare your vegetables ahead of time, mix the sauce ahead of time and steam your rice or cauliflower while your putting the dish together in your skillet or wok. Oh and use whatever vegetables you have on hand. I decided to throw some zucchini in this recipe because I had it. Most of the time you can throw together a stir-fry from the simple staples of your own pantry.
My favorite part of this Teriyaki Chicken Stir-Fry is the sauce. Not just the taste because who doesn’t love a good teriyaki sauce, but allowing it to cook together and boil for a few extra minutes thickens the sauce.
What you’ll need:
1 pound of ground chicken
salt and pepper to taste
1/2 a red pepper, diced
1/2 green pepper, diced
1 small onion, diced
1 small zucchini, diced
2 tbsp. of olive oil
1/2 cup of teriyaki sauce
2 tbsp. of soy sauce
1 tsp. of rice vinegar
2 tsp. of crushed garlic
2 tsp. of fresh ginger, finely grated
1 tbsp. of cornstarch
Heat a skillet on medium heat and add the ground chicken and season with salt and pepper. Cook until it’s browned, put aside.
Add the diced vegetables in the same pan with the olive oil and saute until vegetables are at your desired likeness. I cooked mine for roughly 5-8 min. Meanwhile, add all of the sauce ingredients to a bowl whisking in the cornstarch last.
Add the cooked chicken to the vegetables and pour the sauce all over mixing to combine everything. Let the sauce bubble mixing a few times to incorporate the flavors.
Microwave a package of frozen cauliflower rice or chop up a head of cauliflower in a blender and steam for 4 minutes.
Serve a cup a cup and a half of the chicken and veggies over the cauliflower rice and enjoy!
21 Day Fix Approved (Sorry the color of the heart up above looks like it’s a yellow container, it’s meant to be orange because I served it over cauliflower rice.) If you serve it with rice then your green container would be one.