One of the many reasons that I love any type of Asian food is because you can throw so many different veggies in to make it a complete meal! Typically, I make a lot of Thai food, but last night I thought I would switch it up a bit. This was so easy to prep before heading out to the gym and then it was ready to throw in the wok to cook when we got in. Beyond chicken, you could use flank steak, shrimp, salmon, or just veggies! It is a very versatile dish.

1-2 lb chicken breast, cut in cubes
2 cups fresh broccoli
2 cups snow peas
2 garlic cloves or 1 tsp minced garlic
4 carrots, sliced
1 tbsp coconut oil

Teriyaki Sauce

2 Tbsp ginger, chopped
1/3 cup aminos or soy sauce
1/3 cup cold water
2 teaspoons tapioca starch or cornstarch
1/3 cup honey

DIRECTIONS:

In a small bowl mix the Teriyaki sauce ingredients. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Then remove from heat until adding to chicken mixture.

In a large wok or skillet, over medium to high heat, add coconut oil. Add the chicken and carrots and cook stirring occasionally until almost tender. Add the garlic and cook further for another minute.

Reduce heat to medium and add broccoli and snap peas and stir for 2 minutes.

Add the Teriyaki sauce to the chicken mixture and stir until it thickens. Serve over quinoa, brown rice, or rice noodles.