Chicken or Beef Stir-Fry with Teriyaki Sauce

Home » Main Dish » Chicken or Beef Stir-Fry with Teriyaki Sauce

Chicken or Beef Stir-Fry with Teriyaki Sauce

Autumn @wholefoodfor7

Recipe from Whole Food for Your Family, page 148

Prep Time 10

Cook Time 20

Total Time 30

Servings people

1 tablespoon olive oil or avocado oil
1 pound boneless skinless chicken breast cut into small pieces; or can use flank or sirloin steak instead
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups frozen stir-fry veggies
1 12-ounce bag fresh or frozen riced cauliflower to serve; or can use cooked rice, if not on Whole30
2 tablespoon sesame seeds optional
1/4 cup cashews crushed, salted; optional

MAKE DATE PASTE (for Whole30, if using): Combine dates and 1/2 c hot water in a blender or food processor and let sit for 1 minute. I usually press them down into the water a bit to ensure they are all soaking. Blend/process for 30 seconds, or until smooth.
Store any remaining date paste in a sealed container in the fridge for up to 2 weeks.
MAKE THE SAUCE: In a medium bowl, whisk together the coconut aminos, vinegar, juice, 2 tablespoons date paste, starch, salt, ginger, and garlic powder. Set aside.
MAKE THE STIR-FRY: In a large saucepan, heat the oil over medium-high heat. Add the beef (or chicken if using instead). Season with salt and pepper and cook until the meat is no longer pink. Add the frozen veggies and cook for 2 minutes, until they start to soften. Stir in the teriyaki sauce and cook until veggies are tender and the sauce thickens, about 5 minutes. If the sauce is still too thin, mix 1 tablespoon of starch with 1 tablespoon of water to create a slurry. Stir the slurry into the pan and cook until the sauce thickens, 1-2 minutes.
SERVE over steamed cauliflower rice or cooked rice (not Whole30) and top with sesame seeds and cashews, if desired.
FREEZE with rice in a sealed container for up to 3 months.

0 Comments