Teriyaki Chicken Stir-Fry
Indulge in the delightful flavors of Teriyaki Chicken Stir-Fry, a quick and vibrant dish that combines tender chicken, crisp vegetables, and a luscious teriyaki sauce. This crowd-pleaser is perfect for busy weeknights or special occasions, offering a beautiful balance of sweet and savory that will satisfy your taste buds. Ready in just 30 minutes, this recipe is customizable to fit your pantry staples. Gather around the table for a colorful meal that’s as enjoyable to make as it is to eat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1 cup bell peppers (red and yellow), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, chopped (for garnish)
Instructions
- Prepare all ingredients by washing vegetables and cutting chicken into bite-sized pieces.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and cornstarch mixture until smooth.
- Heat oil in a wok or large skillet over medium-high heat until shimmering.
- Add chicken pieces and cook until golden brown (about 5-7 minutes).
- Stir in bell peppers, broccoli florets, and carrots; stir-fry for another 3-5 minutes until veggies are tender yet crunchy.
- Pour the teriyaki sauce over the chicken and veggies; stir until everything is well-coated and glossy.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 360
- Sugar: 8g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Feel free to substitute vegetables based on availability or preference; zucchini or snap peas work great too! For added sweetness, consider tossing in some pineapple chunks during cooking. To make this dish gluten-free, swap soy sauce with tamari or coconut aminos.