Chicken & Vegetable Stir-Fry

While working out at the 6:00 FBBC class tonight, I kept trying to figure out what I was going to make for dinner. I knew I needed something super quick and easy. I finally settled on a chicken & vegetable stir-fry.

Chopping lots of veggies was not going to be an option if I wanted to get this dinner ready in less than 30 minutes. I headed straight to the fresh vegetables at Harris Teeter and grabbed 2 bags of pre-cut stir fry vegetables. Next, I made a quick run through the salad bar and tossed some sliced bell peppers, mushrooms and edamame.

My go-to secret weapon when making any kind of Asian dish is SoyVay Reduced Sodium Teriyaki sauce. It has no MSG, which makes it a light and natural addition to this stir-fry.

stirfry veggies

To save time, I sliced the fresh boneless skinless chicken breasts in half width-wise and baked them at 400. Since I would be adding this to the teriyaki sauce, I kept it simple with the seasoning and used a little olive oil, salt and pepper.

raw chicken

By slicing them in half before baking, it only took about 12 minutes to cook. I let them rest a few minutes before slicing them into strips.

While the chicken baked, I heated some olive oil in a pan then added the vegetables. I started with the stir-fry veggies first since they were a little larger and would require more time to cook. After a couple minutes cooking in just the olive oil, I added enough teriyaki sauce to coat the vegetables (about 1/4 of the bottle). I let this simmer for a few more minutes, then added the veggies I grabbed from the salad bar. I added a little more teriyaki sauce, about 1/3 of a cup.

stirfry veggies cooking

I let these cook down just a little longer until the broccoli was just about done, but still crunchy. This stir-fry is a great option if you are trying to cut carbs because it is filling with just the chicken & vegetables. You can also serve it over brown rice or whole wheat noodles.

I served mine over rice, topped it with the sliced chicken and then topped it with a little more teriyaki sauce and some crushed red pepper. I hope that you enjoy it as much as we did!

final stirfry