Teriyaki Chicken Stir-Fry

As part of my training, my MMA coach gave me a basic meal plan to follow.  Part of that plan involves Teriyaki Chicken Stir Fry.   Unfortunately this seems to be one of those recipes where it could mean almost anything.   So piecing together parts from different recipes and following the spirit of the rest of the plan, here is what I made last night.   Smell and taste were both excellent, so I’m hoping I can stomach eating this once a day for the next couple of weeks, if not months.


  • 2lbs Boneless Skinless Chicken Breasts
  • Teriyaki Sauce
  • 2 tbsp Soy Sauce
  • 1 tsp Rice Vinegar (Seasoned)
  • 1 tbsp Canola Oil
  • Dash sesame oil
  • 10 oz Sliced Carrots
  • 10 oz Sliced Broccoli
  • 16 oz Sliced Green Beans
  1. Cut the chicken up into small strips, put in a large bag, and cover with Teriyaki Sauce.  Leave in fridge for a couple of hours to marinate.
  2. Place Canola Oil and Sesame Oil in a large frying page and heat.
  3. Add the marinated chicken and cook for a couple of minutes.
  4. Add the vegetables and cook for a few minutes more.
  5. Mix 1/2 cup Teriyaki Sauce, 2 tbsp Soy Sauce and 1 tsp Rice Vinegar and pour into frying pan.  Cook another couple of minutes.

In hindsight, I probably should have used coconut oil instead of canola oil.   Other than that, it smelt really good, and after letting it cool, I split it into 5 or 6 portions and froze them.  I’m hoping the freezing and reheating process doesn’t make the vegetable too mushy.

The meal plan has this as 1 of 5 daily meals, and after the detox phase (2 weeks), you can have it with a cup of white rice, although I may experiment with quinoa, couscous and brown rice instead.


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