Mouthwatering Chicken Teriyaki and Vegetable Stir-Fry
20m PREP
15m COOK
4 SERVINGS
350 CAL/SERV
Overview
A delicious and savory chicken teriyaki stir-fry loaded with vibrant vegetables and a luscious homemade sauce, perfect for a quick weeknight dinner.
Macronutrients per serving
80
grams
Protein
30.0g 38%
Fat
10.0g 13%
Carbs
40.0g 50%
Rich in nutrients
Vitamin C
120% DV
Supports immune function
Vitamin A
50% DV
Essential for vision and immune health
Iron
15% DV
Important for blood production
Calcium
8% DV
Necessary for bone health
Fiber
5g
Aids in digestion
Ingredients
Main Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup bell pepper sliced
- 1 cup carrot julienned
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 teaspoon ginger grated
Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons of water
- 1 tablespoon sesame oil
Instructions
- 1 In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.
- 2 Mix the cornstarch with 2 tablespoons of water until smooth and set aside.
- 3 Heat the vegetable oil in a large pan or wok over medium-high heat.
- 4 Add the chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 5 In the same pan, add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- 6 Add the broccoli, bell pepper, and carrot to the pan, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 7 Return the chicken to the pan and pour the teriyaki sauce over the chicken and vegetables.
- 8 Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- 9 Serve the chicken teriyaki stir-fry hot over rice or noodles, if desired.