My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 5 min
Cook: 15 min
In a large, high sided saute pan or wok, over medium-high heat, add a little bit of canola or olive oil. Add in the chicken and season with salt and pepper. Saute 4-5 minutes or until chicken has browned and is cooked through. Remove from the pan and set aside. Add a little more oil to the pan and add the zucchini, bell peppers and carrots. Saute for 5-7 minutes or until lightly browned and tender. Add in the garlic and ginger and saute 1 minute more. Add the chicken back to the pan and just enough teriyaki sauce to coat. Serve stir fry with brown rice.
Plant-based: Substitute chicken for sliced baby portobello mushrooms and extra veggies.
Gluten-free: Use gluten-free teriyaki sauce or make your own with tamari sauce.
Kid-friendly: Use their favorite veggies and serve separately from chicken and rice. Include cooked egg rolls from the frozen section.
Quick Prep: Use jarred minced garlic and ginger paste to reduce prep time.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.