Chicken Teriyaki Stir Fry
Chicken Teriyaki Stir Fry combines thinly sliced chicken breast with crisp vegetables like red bell pepper, sugar snap peas, carrots, green onions, and baby bok choy. The homemade sauce blends soy sauce, honey, lime juice, and garlic, creating a balance of savory, sweet, and citrus notes. Cooking the chicken first and then sautéing the vegetables to a slight char enhances flavors and texture. Tossed all together with fresh cilantro and served over quinoa or rice, this dish offers a satisfying protein-vegetable meal with bright, fresh accents.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 328
% 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.