Chicken Teriyaki Stir Fry
Savor the bold and vibrant flavors of this quick and easy Chicken Teriyaki Stir Fry, a perfect weeknight dinner that’s as wholesome as it is delicious. Tender chunks of chicken breast are paired with a colorful mix of crisp, stir-fried vegetables like broccoli, red bell pepper, and carrots, all coated in a luscious homemade teriyaki sauce bursting with the sweet-savory notes of soy sauce, honey, brown sugar, garlic, and ginger. This one-pan dish comes together in just 35 minutes, making it a flavor-packed, family-friendly meal that's both time-saving and satisfying. Serve it over fluffy rice or your favorite noodles, and finish with a sprinkle of sesame seeds and sliced green onions for an added touch of elegance. Perfect for meal prep or spontaneous cravings, this Chicken Teriyaki Stir Fry is your go-to recipe for a comforting, Asian-inspired feast.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 80 ml Soy sauce
- 50 grams Honey
- 20 grams Brown sugar
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Cornstarch
- 60 ml Water
- 2 tablespoons Sesame oil
- 1 piece Red bell pepper, sliced
- 250 grams Broccoli florets
- 1 piece Carrot, julienned
- 2 pieces Green onions, sliced
- 1 teaspoon Sesame seeds (optional)
- 4 servings Cooked rice or noodles (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, minced ginger, and 30 ml of water to create the teriyaki sauce.
In a separate bowl, mix the cornstarch with the remaining 30 ml of water to form a slurry and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the chicken and vegetables.
Reduce the heat to medium and let the sauce simmer for 2-3 minutes. Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
Remove the skillet from the heat and garnish the stir fry with sliced green onions and sesame seeds, if desired.
Serve hot over cooked rice or noodles and enjoy!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 18.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
