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Stir-fried Vegetables with Teriyaki Marinated Chicken or Tofu


An assortment of fresh vegetables in season:

  • 1-2 leeks, or 1 medium-to-large onion, sliced thinly
  • Napa cabbage, cut into thin strips
  • carrots, shredded
  • celery
  • asparagus, sliced into1-inch pieces
  • baby spinach
  • summer squash, sliced thinly
  • shitake mushrooms, sliced 
  • 2 cloves garlic, finely chopped
  • 1-2 teaspoon ginger, finely chopped
  • canola or coconut oil 
  • 1 pound chicken tenders cut in pieces, or extra-firm tofu, drained and cut into chunks

Teriyaki marinade

  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 3 scallions, finely chopped
  • ¼ cup wheat free soy sauce or Tamari
  • ¼ cup white wine or hot water
  • 1 ½ tsp. sesame oil
  • 2 tbsp honey – local is best 
  1. Prepare marinade (can be made ahead of time):Place ginger, garlic, and scallions in bowl and whisk in soy sauce, wine, sesame oil, and honey. 
  2. Add chicken or tofu to marinade.  Cover with plastic wrap and refrigerate for 20 to 30 minutes.
  3. Wash and chop vegetables, group according to hardness.
  4. In wok or fry pan, drizzle a small amount of oil and heat over medium heat.  Remove chicken or tofu from marinade and add to hot pan. Cook until tofu is crispy or chicken is cooked through about 7–10 minutes. Remove from pan and put on plate.
  5. Add a little more oil. Add garlic and ginger, cook for a couple minutes. Start adding vegetables, beginning with the hardest (carrots, asparagus).  Cook for several minutes until slightly tender and add next hardest vegetable (perhaps celery), continue to do this until all vegetables are cooked al dente, or to desired tenderness (ending with quickest cooking vegetables such as zucchini, spinach, or cabbage). 
  6. When vegetables are cooked to desired tenderness add the tofu or chicken.  Serve over cooked spaghetti squash if desired.