Coconut Teriyaki Chicken Stir-fry for 2

I like this style of dish for its ease of preparation, uses one pot and its a great way to catch up on eating fresh vegetables. The coconut fat is a healthy choice and the absence of sugar in the sauce enhances its healthful qualities.

Photo and recipe by Fred Malley


2 tsp (10 mL) organic coconut oil

350 g boneless, skinless free range chicken breast, cubed

Salt and pepper to taste

2 tsp (10 mL) organic coconut oil

4 cups (1 L) mixed fresh vegetables, sliced or cubed (broccoli florets, carrots, snap peas, zucchini, mushrooms, asparagus, bell pepper, onion)

1 clove garlic, minced

1 tsp (5 mL) ginger root, minced

3 ½ Tbs (50 mL) water

3 ½ Tbs (50 mL) Teriyaki sauce


  1. Preheat wok or stainless steel skillet over medium high heat and add coconut oil. Sauté chicken until golden and reserve. Season with salt and pepper.
  2. In the same pan, add coconut oil and carrots and sauté for 1 minute. Add garlic, ginger, broccoli, onion and asparagus and sauté for 1 ½ minutes.
  3. Add zucchini and mushrooms and sauté for 2 minutes. Add water and steam for 1 minute, stirring twice. Add snap peas and peppers and stir to heat through.
  4. Return the chicken to the pan and add the teriyaki sauce. Stir while heating through and sauce boils. Season with fresh ground pepper and serve with rice or noodles.

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