Teriyaki Chicken Stir-Fry: 30-Minute Delicious Escape
A quick and colorful Teriyaki Chicken Stir-Fry, perfect for a delicious weeknight meal. This recipe brings together tender chicken and fresh vegetables in a savory teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup sliced carrots
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame seeds (optional)
- Cooked rice, for serving
Instructions
- In a bowl, toss chicken pieces with soy sauce and cornstarch.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet.
- Add broccoli, bell peppers, snap peas, and carrots to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
- Return the chicken to the skillet.
- Pour teriyaki sauce over the chicken and vegetables. Stir to coat.
- Cook for another 1-2 minutes, until the sauce has thickened slightly.
- Serve immediately over cooked rice, garnished with sesame seeds if desired.
Notes
- Feel free to add other vegetables you enjoy, such as mushrooms, onions, or zucchini.
- Adjust the amount of teriyaki sauce to your preference.
- For a spicier kick, add a pinch of red pepper flakes when stir-frying the vegetables.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg