Chicken Teriyaki Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
328 kcal
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Course
Main Course
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Cuisine
American
Chicken Teriyaki Stir Fry
Description
Chicken Teriyaki Stir Fry features tender sliced chicken breast cooked quickly over high heat, then combined with a colorful mix of vegetables including sugar snap peas, carrots, red bell pepper, green onions, and baby bok choy. The sauce, made from soy sauce, honey, garlic, lime juice, and cornstarch, thickens into a glossy coating that clings to the chicken and veggies. Slight charring on the vegetables adds complexity and texture to each bite.
The dish is finished with chopped cilantro for a fresh herbal note and served hot over a base of quinoa or rice. The lime wedges on the side provide a burst of acidity to brighten the savory-sweet flavors. This combination yields a well-balanced meal with a pleasing combination of textures and tastes.
Leftover stir fry can be refrigerated for up to three days, making it a convenient option for weekday meals. The recipe is flexible—any mix of vegetables can be used based on availability, and maple syrup may replace honey as a sweetener without altering the overall profile significantly.
Ingredients
For the Sauce:
- ⅓ cup soy sauce or coconut aminos, low sodium
- 2 tablespoons cornstarch
- 3 tablespoons honey
- 3 tablespoons lime juice
- 2 tablespoons water
- 3 cloves garlic minced
For the Stir Fry:
- 1 lb chicken breast sliced into thin strips, boneless, skinless
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper sliced into thin strips
- 8 oz sugar snap peas
- 2 carrot diced, large
- 8 green onions sliced
- 3 ounces baby bok choy leaves separated from stalk
- 1 cup cilantro chopped
- quinoa or rice for serving
- lime wedges for serving
Instructions
- In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
- Heat a large skillet over high heat until very hot. Add enough oil to the skillet to coat the bottom of the pan.
- Add all of the chicken into the hot pan and cook, tossing occasionally, until cooked through and starting to brown, about 5 minutes. Remove the chicken from the pan.
- Add a little more oil to the pan. Add the bell peppers and sugar snap peas into the pan. Saute until they start to soften and char slightly, about 3 to 4 minutes. Add the carrots and green onions, and saute for about 2 minutes. Add the bok choy and saute for one additional minute.
- Add the cooked chicken and the sauce into the pan and heat until the sauce starts to bubble and thicken. Add the cilantro in right before serving.
- Serve over your choice of grain. Garnish with additional cilantro and lime wedge. Enjoy!
Notes
- Maple syrup can be used instead of honey for a different touch of sweetness.
- Feel free to substitute vegetables with those you have available.
- Store leftovers in the refrigerator for up to 3 days.
- The provided nutritional info excludes the rice or quinoa served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 885mg | 37% |
| Potassium | 840mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 8135IU | 163% |
| Vitamin C | 94.4mg | 105% |
| Calcium | 91mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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