- 4
Ingredients
- Teriyaki Dressing:
- 1/2 cup low-sodium soy sauce
- juice from 1/2 orange
- 2 tsp. stevia
- 1/4 tsp. garlic powder
- 1/8 tsp. ground ginger
- 2 tsp. sesame oil
- Stir-Fry:
- 1 tbsp. vegetable oil
- 2 large chicken breasts, cut into bit-size pieces
- 3 cloves garlic, finely chopped
- 1 cup broccoli florets
- 1/2 cup canned bamboo shoots, drained
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped orange bell peppers
- 1/2 cup thinly sliced green onions
- 1 tbsp. black sesame seeds
Preparation
Step 1
For the dressing: Combine all of the ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens lightly. Remove and set aside.
For the stir-fry: Heat a large skillet over medium-high heat; add the vegetable oil. When the oil is shimmering, add the chiken and galic, and stir-fry for 2-3 minutes. Add the broccoli and continue to stir-fry for 4-6 minutes. Add the bamboo shoots and peppers and cook for an additional 4-6 minutes. Carefully pour in the teriyaki dressing (watch for splattering); cook until the chicken is cooked through and the vegetables are done to your liking. Remove from heat and stir in the green onions and sesame seeds, reserving some of each for garnishing.
Serve immediately over cooked rice garnished with the reserved green onions and sesame seeds.