Heat oil in a large skillet over medium-high heat. Add the onions and peppers. Saute until softened.
Add the zucchini, squash, and green beans. Cook until softened. Transfer to a large serving bowl.
Add the chicken to the skillet and saute until it is cooked through. Drain the cooking liquid.
Next, add the vegetables back to the skillet.
Add the teriyaki sauce. Mix well. Serve with cauliflower rice.
To Make Teriyaki Sauce
Stir together all the ingredients.
Optional: to thicken the teriyaki sauce add 1 teaspoon of xanthan gum before pouring it in the skillet. Mix well.
Notes
Nutrition: The nutrition is calculated per serving assuming 8 servings in this recipe. It does not include the optional cauliflower rice. It assumes the use of regular soy sauce. If using coconut aminos or low sodium soy sauce the sodium will decrease.Gluten-Free: Make sure to use gluten-free soy sauce or coconut aminos.Prep Time: To save on prep time, cut up the chicken and vegetables in advance. Leave in the fridge until you are ready to cook. Substitutions: Swap the chicken for any kind of meat like beef, shrimp, or pork. To Reheat: Place leftovers in a microwave-safe bowl and heat for 1-2 minutes or until hot. It’s best to cover it with a paper towel before warming. You can also warm it in a skillet with a little bit of oil until hot. To Freeze: Let the stir fry cool down, then add it to a freezer-safe container. Freeze for up to 2 months—Thaw before reheating.