Teriyaki Chicken Stir Fry
A quick and colourful teriyaki stir fry with chicken, capsicum, green beans, and a rice-and-cauliflower rice base — all under 470 calories.
35 min · 1 serving
- Calories
- 469
- Protein
- 40g
- Carbs
- 47g
- Fat
- 10g
Share
Ingredients
- Chicken breast — 130g raw, cut into small cubes
- White rice — 80g cooked
- Cauliflower rice — 150g cooked
- Capsicum — 60g, sliced into thin strips
- Green beans — 30g, halved
- Teriyaki sauce — 30g
- Soy sauce — 30g light
- Olive oil — 1 tsp
- Salt — a pinch
- Pepper — a pinch
- Sesame seeds — for topping, optional
Directions
- 1
Cut the chicken breast into small cubes.
- 2
Heat 1 tsp of olive oil in a pan over high heat and cook the chicken for 7–10 minutes until cooked through.
- 3
While the chicken cooks, slice the capsicum and halve the green beans.
- 4
Add the vegetables to the pan, season with salt and pepper, and stir everything together.
- 5
Pour in the teriyaki sauce and soy sauce, mix well, and let it all cook together on medium heat for 5 minutes.
- 6
Add the cooked rice and cauliflower rice to the pan and toss to combine everything. Serve straight away with sesame seeds on top if you like.