Chicken Teriyaki


Ever since we went to Lantern Thai in Union Square on Christmas Eve (yes, that actually did happen), I've been craving more Chicken Teriyaki. And, of course, I wanted to make a healthier version of this beloved dish!

So, I pulled out the wok pan that my stepdad-in-law got me from Chinatown in Houston, because I wanted to feel authentic, and I whipped this little recipe up!


Ingredients (4 servings):

  • 3 green onion stalks, diced
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  • 1 tbsp coconut oil
  • 16oz chicken, cut into cubes
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup sugar snap peas, sliced in half
  • 1 cup broccoli, chopped to small pieces
  • 1/4 cup tamari (or soy sauce)
  • 1 tbsp sesame oil
  • Salt and pepper to taste


  1. Melt coconut oil in wok (or pan) at medium heat
  2. Add onion, shallot, and garlic and cook until browned (just a couple minutes)
  3. Add cubed chicken, tamari, sesame oil, salt, and pepper, stirring regularly to make sure all sides of the chicken turn white (around 10 minutes)
  4. Add veggies and keep stirring until veggies are softened
  5. If you're not sure whether or not the chicken is done, check for any pinkness. You can also cut a larger cube of chicken in half and check for pinkness inside
  6. If all is white, you're done!

You can serve this with rice, if you would like, but I just like it by itself!

What's your favorite Thai dish?