Chicken Teriyaki Stir-Fry Recipe 6

This dish is one of my weekday go-to meals when I want something tasty and nutritious but quick to make as well.
Overall, I believe it takes less than 30 mins.. The only problem is waiting for the Brown Rice to cook. That’s why I recommend making a huge batch of rice every 3-4 days, so it just ready to go when you want it 🙂

How my plate normally looks- filled to the brim...

How my plate normally looks- filled to the brim…

So to the recipe;
Serves 2

  • 1 tbsp extra light olive oil
  • 1 brown onion, cut into wedges
  • 500g chicken breast fillet, thinly sliced
  • 1 packet Celebrate Health Chicken Teryaki Sauce
    (just click the link to buy some- the only premade recipe bases I recommend)
  • 2 tablespoons soy sauce
  • As much Stir-Fry Veggies as you’d like (I used Broccoli, Baby Corn, Green Beans, Capscium, Sliced Carrots and Snow Peas)
  • Cooked Brown Rice to Serve


1. Heat oil in a wok or non-stick pan over high heat.
2. Add onion and cook for 1 minute. Add chicken and stir-fry for 2 to 3 minutes or until brown.
3. Add harder veggies (such as Broccoli, Corn, Carrots), recipe base and soy sauce and stir-fry 2 minutes.
4. Add softer veggies until all are cooked and chicken is cooked through.
5. Serve with Brown Rice.

For Home-made Teryaki Sauce:


  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons sweet rice wine
  • 1 tablespoon, plus 2 teaspoons brown sugar
  • 1/4 c Sweetener of Choice (optional)
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger


1. Combine all ingredients in a saucepan on medium heat and simmer until sweetener is dissolved and sauce has slightly thickened.

Sauce should look a little something like this- Photo Credit:

Sauce should look a little something like this- Photo Credit:











Enjoy! Like always, if you decide to make this, post it on Instagram and tag me in them 🙂 I’d LOVE to see your creations.

Stay Strong,


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