This super teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce made using NKD Living Erythritol GOLD & NKD Living Naked Syrup!
INGREDIENTS:
💚 450g Boneless Skinless Chicken Breasts, cut into 1 inch pieces
💚 1 tablespoon Vegetable Oil, divided use
💚 1 1/2 cups Asparagus Pieces
💚 1 cup Red Bell Peppers, cut into 1/2 inch pieces
💚 Salt and Pepper to taste
💚 2 tablespoons Sesame Seeds
💚 2 tablespoons sliced Green Onions
For the sauce:
💚 1/4 cup Soy Sauce
💚 1/2 cup Water
💚 3 tablespoons NKD Living Erythritol GOLD
💚 2 teaspoons minced Garlic
💚 2 teaspoons minced Ginger
💚 1 tablespoon NKD Living Naked Syrup
💚 1 teaspoon Toasted Sesame Oil
💚 1 tablespoon Cornstarch
INSTRUCTIONS:
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, erythritol, garlic, ginger, naked syrup and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
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