Description
This Teriyaki Chicken Stir Fry is a quick and flavorful Asian-inspired dish that combines tender chicken with crisp vegetables in a sweet and savory sauce. Serve over steamed rice for a delicious and satisfying meal.
Ingredients
Scale
Chicken Stir Fry:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, sliced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish:
- 1 tablespoon sesame seeds for garnish (optional)
To Serve:
- Cooked rice
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken until golden brown, then remove from skillet.
- Stir-Fry Vegetables: Add remaining oil to the skillet. Stir-fry broccoli, bell pepper, snap peas, and carrot until crisp-tender. Add garlic and ginger.
- Combine and Finish: Return chicken to the skillet. Pour in the teriyaki sauce. Cook until sauce thickens. Garnish with green onions and sesame seeds. Serve over rice.
Notes
- You can use chicken thighs instead of breasts for a different flavor.
- For a spicier kick, add sriracha or red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 15g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
