Description
Teriyaki Chicken Stir-Fry is the perfect weeknight meal that combines tender chicken with colorful vegetables, all coated in a sweet and savory teriyaki sauce. This dish not only delights the taste buds but also brings a sense of comfort and nostalgia, reminiscent of family dinners. Ready in under 30 minutes, it’s a quick and satisfying solution for busy evenings. Enjoy it over rice or noodles for a complete meal that everyone will love!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cups broccoli florets
- 1 cup bell peppers (any color), sliced
- 1 cup carrots, thinly sliced
- 1/2 cup green onions, chopped
- 3 cloves fresh garlic, minced
- 1-inch piece ginger root, finely grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
Instructions
- Prepare your ingredients by washing and chopping vegetables into bite-sized pieces and slicing the chicken into thin strips.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken strips seasoned lightly with salt and cook until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
- Mix in broccoli, bell peppers, carrots, and green onions. Stir-fry until vegetables are tender-crisp for about 3-4 minutes.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and cornstarch slurry. Pour this mixture over the stir-fried ingredients and cook until bubbly.
- Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg