Chicken Teriyaki Stir Fry

Chicken Teriyaki Stir Fry Healthy

I love Chinese food, and on this health journey, I have been experimenting with some of the best unprocessed dishes I could make. This is by far one of my favorites! It hits the teriyaki taste right on the head but is a little lighter because I used hoisin sauce. I found this organic hoisin at Whole Foods and it was just so light and tasty I decided to try it.


  • 12 oz chicken breast cut into strips

  • 1/4 cup hoisin sauce

  • 1/4 cup coconut amino’s

  • 1 tsp sesame oil

  • 2 tsp corn starch

  • 1.5 cups baked broccoli

  • 2 cups sprouted brown rice prepared

  • 2 cups water

  • 1 egg

  • Olive oil spray

  • 3 tbsp olive oil


  1. In one pan spray with olive oil and place chicken strips over medium to cook uncovered.

  2. In a second pan heat up the pan to medium heat.

  3. Combine hoisin, coconut amino’s, sesame oil, and corn starch in a bowl and whisk together until all the corn starch is dissolved. Set this “teriyaki” sauce aside to thicken for 5 minutes.

  4. When the chicken strips are 2/3 of the way cooked, gently flip and pour over the “teriyaki” sauce into the pan and cover with a top.

  5. In the second pan crack an egg and quickly scramble.

  6. When the egg is mostly cooked, add in rice and broccoli and toss together.

  7. Drizzle the olive oil over the rice mixture and toss again. Cover with a top.

  8. Let rice mixture heat up for 2 minutes and toss again and cover and heat for another 2 minutes.

  9. Uncover the chicken while the rice is heating up for the last 2 minutes.

  10. Then take the pans off the heat and put the rice mixture in a bowl. Top with the chicken strips and a little bit of the sauce.

  11. Enjoy!

This recipe make 3-4 servings.

Recipe Extra: Some people love OJ in their teriyaki, check out this video!