Teriyaki Chicken and Stir-Fry Veggies

Dairy-free, Gluten-free

Teriyaki Chicken and Stir-Fry Veggies

If you’re like me, your always looking for creative ways to meal prep for the week - but you also don’t want to spend your entire Sunday in the kitchen… enter the INSTANT POT. 

The instant pot has brought ease to my meal prep, without a full day of waiting for food to cook in the slow cooker. At first I felt like I was cheating on my crock pot… but that quickly subsided when my chicken went from frozen to pull-apart juicy in 30 minutes. CRAZINESS. 

I’m going to share a few of my Instant Pot recipes over time to spice up your meal prep and give you back your Sundays! 

First up….

Chicken “Teriyaki” and Stir Fry Veggies

Yields about 6 servings 

Prep time: 20 min

Cook time: 30 minutes (depends on brand of instant pot and cook setting) 

What you’ll need:

Chicken Ingredients -

• 3-4 chicken breasts

• ¼ cup gluten-free, low sodium Tamari 

• ⅓ cup Coconut aminos

• ⅛ cup Honey

• ½ cup Water

• 1 Tbsp Avocado oil

• 2-3 Garlic cloves, minced

Stir Fry Veggies Ingredients -

• ¼ cup gluten-free, low sodium Tamari

• 1 Tbsp Coconut aminos

• 1 tsp grated ginger

• 1 tsp honey

• 1 clove garlic, minced

• 3 carrots, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• ½ yellow onion, sliced 

• 2 green onions, diced 

• ½ lb snow peas

What to do:

1. Mix together tamari, coconut amino acids, honey, and water

2. Add to instant pot with chicken breasts and cook on “chicken” setting 

3. For the stir fry vegetables, mix together tamari, coconut aminos, ginger, honey,and garlic. Sautée vegetables in a wok with sauce. 

Enjoy! And as always, be sure to tag #wanderfullywholesomeeats so I can see what you think! 

Xoxo

Danielle Webb