Description
A quick and flavorful Teriyaki Chicken Stir Fry featuring tender chicken breast sautéed with fresh vegetables and coated in a savory-sweet homemade teriyaki sauce. Perfectly served over steamed rice or noodles, this dish is a delicious weeknight meal that combines vibrant veggies with a luscious glaze.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts (about 1 lb)
Vegetables
- 2 cloves fresh garlic, minced
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snow peas
Sauce and Oils
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
Serving
- 2 cups cooked rice or noodles
Instructions
- Prepare Ingredients: Gather all ingredients on your counter for easy access and efficient cooking.
- Cut Chicken: Cut the chicken breasts into bite-sized pieces to ensure quick, even cooking throughout.
- Sauté Chicken: Heat the sesame oil in a skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes.
- Add Garlic: Add the minced garlic to the skillet and sauté for approximately 30 seconds until fragrant, being careful not to burn it.
- Cook Vegetables: Stir in the sliced bell peppers, broccoli florets, and snow peas. Cook for 3 to 5 minutes until the vegetables become slightly tender but still crisp.
- Make Sauce and Simmer: In a small bowl, combine the low-sodium soy sauce and honey or brown sugar. Pour this mixture into the skillet and stir to coat all ingredients. Simmer for 2 to 3 minutes until the sauce thickens and glazes the chicken and vegetables.
- Serve: Plate the stir fry over cooked rice or noodles. Drizzle additional sesame oil over the top for added aroma and flavor before serving.
Notes
- Use low-sodium soy sauce to reduce sodium content in the dish.
- Feel free to swap honey with brown sugar depending on your preference.
- Adjust vegetable choices to your liking—snap peas or baby corn also work well.
- To make it gluten-free, use tamari or gluten-free soy sauce instead.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in the refrigerator for up to 3 days.
