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30-Minute Teriyaki Chicken Stir-Fry

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Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 cup snow peas
  • 1 small carrot julienned
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
  • 1/4 cup soy sauce use tamari for gluten-free
  • 1/4 cup water
  • 2 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp cornstarch mixed with 2 Tbsp water to thicken
  • 2 Tbsp vegetable oil for cooking
  • Sesame seeds for garnish
  • Green onions sliced (for garnish)

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
  4. Add the broccoli, bell peppers, snow peas, and carrots to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
  5. Meanwhile, in a small bowl, whisk together the soy sauce, water, honey, and rice vinegar.
  6. Return the chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, stirring to combine.
  7. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
  8. Sprinkle with sesame seeds and sliced green onions before serving.
  9. Serve hot over steamed rice or noodles. Enjoy!

Notes

You can easily swap out the vegetables based on what you have on hand or what your family prefers. Feel free to add a bit of heat by including red pepper flakes or sriracha in the sauce. This recipe can be made even quicker by using pre-cut veggies from the store.