1 lb chicken breast (boneless skinless), cut into 3/4" pieces
2 Tbsp cooking oil (I used extra light olive oil), divided
1 lb broccoli cut into florets (about 5 cups)
1 small yellow onion sliced into strips
1/2 lb white button mushrooms thickly sliced
Gluten Free Teriyaki Sauce
Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper.
Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms.
Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
Add Gluten Free Sauce simmer 3-4 minutes or until sauce is thickened and add garlic for a mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
Return chicken to the pan and stir another 30 seconds or until heated through. Add more sauce to taste if needed and serve!
Macros: 260 Calories 13 Carbs /10.7 Fat /28.1 Protein