Chef Nikki: On-The-Fly Glazed Chicken Stir-Fry


2 tablespoons olive oil
1 tablespoon fresh garlic, crushed
2 teaspoons fresh ginger, minced
cup green onion, chopped
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cups carrots, cut into 1-inch strips
1 cups asparagus, cut into 1-inch pieces
1 cups broccoli florets
1 cups snow peas
cup teriyaki glaze
cup low-sodium chicken broth
4 cups brown rice, cooked
sea salt, to taste
cayenne pepper, to taste


1. In a large skillet, heat oil over medium-high heat. Add garlic, ginger & green onion to pan then stir. Add chicken to pan & cook for 5 minutes, stirring constantly.

2. Add carrots, asparagus, broccoli, snow peas, teriyaki glaze & chicken broth to pan & cook for 10 minutes, stirring constantly. Season with sea salt & cayenne pepper, to taste.

3. Serve over hot brown rice.

servings: 8 / prep time: 10 minutes / cook time: 15 minutes

- Loaded with vegetables
- Smart choice using brown rice instead of white rice
- Small cut ingredients cook fast & save time
- Also great with salmon or shrimp