Teriyaki chicken stir fry is the easiest meal ever! Chopped veggies, sliced chicken, and noodles all fried up in a wok with a delicious homemade teriyaki sauce! It’s a simple meal the entire family will devour!
12oz udon noodlescooked and cooled according to package instructions
2medium carrotspeeled and julienned into 2-3 inch strips
1bell pepper seeded julienned
1medium head of broccolicut into bite size florets
½bunch asparagus, 6-8 spearscut into 1-2 inch pieces
Optional Chicken Marinade
¼cupsoy sauce or coconut aminos
2TBSrice vinegar
2TBSwater
2clovesgarlicminced
1tspfresh gingergrated
2TBShoneyoptional, if you like things sweeter
1TBSsesame oiloptional
Teriyaki Sauce
⅓cuprice vinegar
⅓cupwater
¼cupbrown sugar
¼cupcoconut oil
¼cupsoy sauce or coconut aminos
1TBSflour
2tspgarlic powder
1 ½tspginger powder
2tsptoasted sesame seeds
Instructions
Chicken Marinade - Optional
Combine all of the chicken marinade ingredients in a gallon size bag; close the bag; and mix the ingredients together.
Place the thinly sliced chicken in the ziploc bag and marinate for at least 30 minutes, but overnight would be even better.
Teriyaki Sauce
Add all of the ingredients for the teriyaki sauce to a cold medium sauce pan and whisk until combined thoroughly.
Heat the pan over medium heat until the mixture boils, stirring often.
Reduce the heat and simmer for 8 minutes. Then remove the sauce and set aside.
Stir Fry
Prepare the udon noodles as directed on the package (usually requires some sort of cooking and cooling) and set aside.
Add 2 tablespoons of coconut to a cold wok. Then heat the wok over high heat.
Once the coconut melts and just before it begins to smoke, add the chicken strips. Cook the chicken for 3-4 minutes, stirring continuously, until cooked through and remove from the wok and set aside.
Add two more tablespoons of coconut oil to the hot wok.
Once the oil has melted, add the carrots and stir for 2 minutes. Add the peppers and stir for 2 minutes. Add the broccoli and asparagus and stir for 2 minutes.
Add the udon noodles and stir for 1 minute.
Add the chicken and sauce and stir for 1 more minute, until the sauce has evenly coated all of the ingredients.
Serve hot and enjoy!
Notes
Save time by buying pre-cut veggies, just make sure they are all cut into matchstick slices or chunks that are similar sizes. Make the marinade and teriyaki sauce ahead of time when you have a few minutes and store in the fridge until you’re ready to use.Double the teriyaki sauce and use it for other recipes throughout the week like these teriyaki meatballs with coconut rice.Stir the entire time things are cooking in the wok to keep it from sticking.Store any leftovers in the fridge in an airtight container for up to five days.Reheat leftovers by cooking in coconut oil in a wok, just like you did the first time around. Stir constantly to keep things from sticking and just cook long enough for things to warm back up.