1 Tbsp. grape seed or extra virgin olive oil
1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1 tsp. sesame oil
12 oz. jumbo shrimp, peeled and deveined (raw, fresh or frozen and thawed)
1 bell pepper (any color), chopped
1 can water chestnuts (drained)
4 cups broccoli florets
1 cup baby corn, chopped *see note*
2 scallions, sliced thinly
1 hot red chile pepper, seeded and sliced thinly (optional)
1/2 cup pineapple juice (unsweetened)
1/2 cup chicken broth (reduced sodium)
1/4 cup cooking wine
3 Tbsp. soy sauce (reduced sodium)
2 Tbsp. honey
2 Tbsp. tapioca starch
1 Tbsp. minced fresh ginger
2 cloves garlic, minced
1. Prepare teriyaki sauce. In a medium bowl, whisk all sauce ingredients until combined and honey is dissolved.
2. Heat 1 tsp. grape seed oil in a large skillet over high heat. Add chicken and sesame oil and stir fry until browned (3-5 minutes). Transfer to a medium bowl.
3. In same skillet over high heat add 1 tsp. grape seed oil. Add shrimp and cook until pink (2-3 minutes). Transfer to bowl with chicken. Heat remaining tsp. oil and add bell peppers and broccoli, stir fry until tender-crisp (1-2 minutes).
4. Add cooked chicken and shrimp to skillet with vegetables, then add corn, water chestnuts and teriyaki sauce. Bring to a boil then reduce heat to medium and cook, stirring occasionally, until chicken and shrimp are cooked all the way through and vegetables are tender-crisp (about 3 minutes. sauce should thicken slightly). Sprinkle with scallions and optional chile.
Nutritional Informationper serving (1 1/4 cups)
total fat: 5 g
saturated fat: 1 g
monounsaturated fat: 1 g
polyunsaturated fat: 3 g
carbs: 23 g
fiber: 2 g
sugars: 9 g
protein: 33 g
sodium: 454 mg
cholesterol: 130 mg
*Note* feel free to add any other vegetables that you like. I like to add onions, pea pods, carrots and mushrooms. Most of these veggies you’ll want to add at the same time you stir fry the broccoli and bell peppers.
from clean eating