All you need is one pan and about 20 minutes to make this easy and healthy Teriyaki Chicken Broccoli Stir Fry! Thinly sliced chicken and veggies cook in minutes and are coated in a sweet and savoury teriyaki sauce made from scratch. This recipe includes paleo and non paleo options so you can easily use ingredients you have on hand! | Gluten Free + Paleo
Altogether there’s not much to making this – it cooks quickly in under 20 minutes without too much effort. The steps are fairly simple:
- thinly slice chicken & veg
- mix together the sauce & set aside
- cook the chicken
- cook the veggies
- add the sauce to the veggies and thicken
- add chicken and cashews
Teriyaki Chicken Broccoli Stir Fry Tips
While the process itself is pretty easy there are a few things to keep in mind to make it all that much easier for you.
- Mise en Place: This is the idea of prepping all of your ingredients and tools before you start to cook and I highly recommend it for this recipe. Everything cooks fairly quickly here so it’s a good idea to have your ingredients ready to throw in so as not to overcook anything.
- Slice your chicken thin: The most obvious difference between a takeout stir fry and a homemade stir fry is how the chicken is prepped. The thinner the chicken the faster it will cook and the more tender it becomes. Thinner chicken is also much easier to reheat and is less likely to become weird and chewy. Slice it so thin you’re wondering if maybe it might be too thin.
- Slice your veggies into small pieces: Much like the chicken, the smaller your veggies the faster they’ll cook.
- Make it hot: Make sure your pan and oil is fully heated up before adding your chicken and vegetables.
This dish is a great one to make if you’re interested in meal prepping. Because the chicken is so thinly sliced it reheats quickly and easily without going all weird and chewy.
I like serving this with a splash of hot sauce over the top for a little added punch of fire, but’ll certainly it as is without any extra sprucing needed.
For a more fleshed out meal, make this Toasted Coconut Rice to serve on the side.
- 1/4 cup (60 ml) coconut aminos for soy free version or gluten free tamari/soy sauce, (if using tamari or soy don't add any extra salt)
- 2 tablespoons (30 ml) water
- 3 cloves garlic, crushed
- 1 tablespoon fresh grated ginger or 1 teaspoon powdered ginger
- 3 tablespoons (63 g) honey or maple syrup
- 1/4 teaspoons salt
- 2 teaspoons tapioca or arrowroot starch for grain free option or corn starch
- 2 tablespoons (30 ml) sesame oil
- 1 lb boneless, skinless chicken breast, very thinly sliced
- 2 cups broccoli florets chopped into small, bite sized pieces
- 2 medium carrots, thinly sliced
- 1/4 cup cashews
- Sliced Green Onions
- Sesame seeds
- Hot Sauce
- Prep the sauce: Add all of the ingredients required for the sauce to one small bowl and whisk together. Set aside for later.
- Cook the Chicken: Add 1 tablespoon sesame oil to a large wok or skillet over a high heat. Once the oil is hot, add the chicken and cook quickly for a minute or two until just cooked. Cook the chicken in batches to prevent the pan from overcrowding. Transfer to a small plate and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon oil to the wok/skillet. Add the sliced carrots and broccoli and cook 5 minutes. If the pan gets too dry, add 1-2 tablespoons water to keep everything from sticking.
- Add the sauce to the vegetables and cook another 3-5 minutes until the sauce thickens and caramelises.
- Add the chicken and cashews and cook another 1-2 minutes, coating everything in sauce.
- Taste and season your dish as needed. Top with sliced green onions and sesame seeds if desired. I like to finish my stir frys off with a splash of sesame oil.
- Serve over rice or cauliflower rice (for paleo) and enjoy. Leftovers will keep about 4 days in the fridge.
- Slice your chicken thin. The thinner the chicken the more tender it becomes making it faster to cook, easier to reheat and less likely to become chewy. Slice it so thin you’re wondering if maybe it might be too thin.
- Slice your veggies thin. The broccoli and carrots will cook much faster the thinner they are prepared.