To startIn a large skillet over medium heat, drizzle a tablespoon of avocado oil. Add in the chicken (cut into bite sized pieces) and cook. I added soy sauce, ground ginger, and garlic and onion powder for extra flavor. Cook until the largest piece is 165 farenheit internal temperature. Remove chicken and any liquid from the pan and set aside.
In the same pan add in another tablespoon of avocado oil. Add in the onion, zucchini, and mushrooms to the skillet over medium heat. Sauté for 5-6 minutes until veggies are getting soft and fragrant. Pour out any liquid that the veggies have released.
Time to add the chicken back in. Stir in chicken and dump in the bottle of teriyaki sauce.. Mix well until the chicken and veggies are coated in the sauce. Let cook for 3-4 more minutes until the sauce is thickening and heated through. Give it a taste and adjust any seasonings if needed.
Serve this over fried rice and with plenty of yum yum sauce on top. Enjoy!
