A homemade, gluten-free teriyaki sauce that only needs 7 ingredients and 5 minutes will cover all of your chicken and veggies in a sweet, yet tangy glaze. Serve over brown rice and you’ve got your protein, veggies, fruit, and carbs all in one convenient and tasty dish.
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I started this blog so that I could share the tried and true recipes my family loves that we’ve been living off of for the last few years. I actually shared this recipe a few years ago on my private family blog, but kept forgetting to share it on here. I figured this would have been one of my first recipes, but I’ve just been having too much fun trying and sharing other recipes. It’s about time and long over due. Without any further ado, here is our favorite stir fry.
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This recipe is a staple at our house and is in regular rotation. Thanks to the garlic, apple cider vinegar, and sugar this teriyaki sauce is the perfect intersection of tang, zip, and sweet. As you’ll see in my pictures, my plate is dripping with it as I can’t get enough. The credit for the sauce goes to Our Best Bites, one of my favorite recipe books before our food allergies.
I love stir fry because you can do it all in one pan, and it’s great for cleaning out your fridge. We typically do broccoli, carrots, chicken, and pineapple…but snow peas, bell peppers, or zucchini would be great too! Anything tastes better with this sauce on it-trust me.
Be sure to read your soy sauce label. We use La Choy (unsponsored love) or there’s Tamari-but I find that’s often more expensive. If you need this to be soy-free, you can sub in coconut aminos in the same ratio.
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Hope this becomes a permanent rotation in your family’s meal plan too!
Adapted from Our Best Bites
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