Asian Teriyaki Stir Fry

  • 5 boneless, skinless chicken thighs or breasts pounded flat
  • 3/4 cup low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 5 tbsp brown sugar
  • 1/4 cup pineapple juice
  • 1/2 tsp crushed red pepper flakes
  • 4 cloves minced garlic
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp coconut oil
  • 6 green onion stems chopped into 3rds
  • 1 cups snow peas
  • 1/4cup baby corn
  • 1/4 cup bamboo shoots
  • 1/2 cup chopped onion
  • 3 cloves garlic minced
  • 1/4 cup bean sprouts
  • 1/4 cup water chestnuts
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tbsp Cooking with Greens Go To Blend
  • 1 tsp Cooking With Greens No Salt Onion Black Pepper Blend

n a large ziplock bag, add chicken, soy sauce, rice vinegar, 1 tsp olive oil, ginger, brown sugar, pineapple juice red pepper flakes and 4 cloves minced garlic. Zip, mix well and set aside to marinate. In a large Wok, add 1 tbsp Coconut oil and 1 tbsp olive oil and heat. Toss in all Vegetables and cook until onion starts to soften. Add Go To Blend, and a splash of soy sauce. Cook for 1 minute more and remove from heat. Rinse pan and add 2 cups of water with a pinch of Sea Salt. Bring to light boil and add in Green onion. Blanche for about 45 seconds, remove from heat, rinse with cold water and pat dry. Set aside.  Add 1 tbsp coconut oil and 1 tbsp olive oil to wok. Heat and add in Chicken from marinade. Save marinade. Cook chicken on each side until browned. Remove from wok, rinse and clean wok and add marinade to pan. Cook on high heat, stirring constantly until sauce is reduced. Combine cornstarch and water in small bowl and drizzle in pan, a little at a time, mixing constantly until sauce is desired thickness. Chop chicken and toss in sauce, along with blanched green onions. Serve vegetables and chicken over rice. Garnish with toasted sesame seeds.

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