Teriyaki Chicken Stir Fry Recipe | That Salad Lady

Ingredients

• 2 chicken breasts (about 1 pound), boneless and skinless, cut into cubes**
• 3 medium bell peppers (about 2-3 cups) (red, orange and yellow, or whatever you have), cored and sliced
• 1 cup carrots, sliced
• 1 cup sugar snap peas, trimmed with strings removed
• 3 cups broccoli, florets
• 2 cups cauliflower, florets
• 2 cups red cabbage, shredded
• 1 medium yellow onion, sliced or chopped
• 4-5 green onions (or scallions) with tops and bulbs, sliced
• 1-2 cloves garlic, minced
• 3 tablespoons avocado oil (or another neutral-flavored oil)***
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and freshly ground pepper, to taste
• 1/4 cup low-sodium soy sauce or liquid aminos (gluten-free)
• 1/4 cup orange juice, freshly squeezed
• 3 tablespoons pure honey
• 1/2 teaspoon allspice
• 3 garlic cloves, minced****
• 1/8 teaspoon red pepper flakes
• 2 tablespoons cornstarch or tapioca flour*****
• 1 cup water
• 1/4 teaspoon pepper or to taste