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Teriyaki chicken and broccoli

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 oil in a large skillet or wok over medium-high.
  2. Cook chicken 5-7 minutes until browned and cooked through; remove.
  3. Add remaining tablespoon oil; cook garlic and ginger about 1 minute until fragrant.
  4. Stir-fry broccoli, peppers, snow peas, and carrots about 5 minutes until tender-crisp.
  5. Meanwhile, whisk soy sauce, water, honey, and vinegar in a small bowl.
  6. Return chicken; stir in sauce.
  7. Add cornstarch mixture; stir 2-3 minutes until sauce thickens.
  8. Top with sesame seeds and green onions.
  9. Serve hot over steamed rice or noodles.

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.