Description
This Teriyaki Chicken Stir Fry recipe is a quick and flavorful dish that combines tender chicken with a medley of colorful vegetables in a savory teriyaki sauce. Perfect for a busy weeknight dinner!
Ingredients
Scale
For the Stir Fry:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (divided)
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 cup snow peas
- 2 medium carrots (julienned)
- 3 green onions (sliced)
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Toss Chicken with Cornstarch: In a bowl, toss chicken pieces with cornstarch until evenly coated.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok. Add chicken and cook for 5–6 minutes until browned. Remove and set aside.
- Stir Fry Vegetables: Add remaining oil to the skillet. Stir fry broccoli, bell pepper, snow peas, and carrots for 3–4 minutes.
- Make Teriyaki Sauce: In a saucepan, whisk together soy sauce, water, honey, rice vinegar, garlic, and ginger. Add cornstarch slurry and cook until thickened.
- Combine and Serve: Return chicken to skillet with vegetables. Pour teriyaki sauce over and toss to coat. Serve hot over rice, garnished with green onions.
Notes
- For extra flavor, sprinkle with toasted sesame seeds before serving.
- This dish can also be made with beef, shrimp, or tofu as a protein swap.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 14g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
