Since I am watching my sugars nowadays I’ve been trying really hard to eat more vegetables and to always make sure I am eating some form of protein with my carbs. A simple stir fry is a delicious healthy meal that is also super quick to pull together. As an added bonus, it also keeps my sugars completely in check.
Usually I try my best to make everything from scratch but sometimes time just doesn’t allow for that so for this meal I did use a store-bought teriyaki sauce and steamed veggies from the frozen section. Feel free to use whatever fresh or frozen veggies that you have on hand, I really like the Birds Eye Asian Medley which has baby corn, sugar snap peas, carrots, and broccoli. The sauce is Kikkoman Teriyaki Baste and Glaze which is slightly thicker than some other sauces so it sticks to the food nicely.
- 2 tbs olive oil
- 1.5 lbs chicken breast, sliced into thin strips
- 1 can pineapple chunks, drained
- 2 (10.8 oz) bags of Birds Eye Asian Medley veggies
- Kikkoman Teriyaki Baste and Glaze
- Kosher salt and pepper to taste
Heat the oil over medium heat. Add the chicken and cook until slightly browned and cooked through, about 10 minutes. Add in 2-3 tbs of teriyaki sauce, salt and pepper, and toss to coat.
Steam the frozen veggies in the microwave while the chicken is cooking. Drain and set aside.
Add the pineapple to the cooked chicken and sauté for about a minute to warm through. Add in the steamed veggies. Toss to combine. Add teriyaki sauce, salt and pepper to taste and stir until well combined. Adjust seasonings as needed, if sauce is too thick add a little water to thin it out.
Serve over steamed white or brown rice.