Healthier Teriyaki Chicken Stir Fry

Good morning and happy Saturday! I'm so grateful for weekends. This weekend I plan on recharging, cleaning, and getting some things done in my home. Things have been stressful lately so I'm just trying to take it easy. I am still looking for a housecleaner/domestic assistant, I think that will really help eliminate some of my stress. 

A few nights ago I made this healthier Teriyaki Chicken Stir Fry. Let me tell you the photos don't really do it justice. I typically don't have seconds of dinner but I did on this one. So good! 

I did change this up a little bit. The original recipe is from Keto Cooking Christian and can be found HERE. I'm on the Noom diet so I did make a few adjustments. Although I should be eating more peppers, I did eliminate red peppers. My family doesn't like onions so I replaced onions with onion powder. I used two different teriyaki sauces which made it so good. We did not use scallions or almonds. We also exchanged garlic for garlic powder. I also don't use salt. 

Ingredients
2 medium chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1/2 cup fat free chicken broth
1 tbsp onion powder
1/3 cup Primal Kitchen no soy, organic teriyaki sauce and marinade
1/4 cup original teriyaki sauce
2 tbsp Heraclea olive oil (I won a year supply of olive oil from them! So far, I love it!)
1 tbsp garlic powder
1 tsp ground ginger
Black pepper

Directions:
Heat a large skillet on medium heat. Add the olive oil and then the chicken. Sprinkle with pepper. Saute for 3-5 minutes, making sure all sides are cooked. Remove the chicken to a plate. To the skillet, add onion powder, garlic powder and ginger. 

Pour in the chicken broth. Add in the broccoli and cook for a few minutes until cooked through (3-5 minutes). Add the chicken back in along with the teriyaki sauces and simmer for two more minutes. 

Serve with rice.