Super Easy and Healthy Teriyaki Chicken Stir Fry with Vegetables
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Asian
Super Easy and Healthy Teriyaki Chicken Stir Fry with Vegetables
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Sweet and savory easy Teriyaki Chicken Stir Fry with Vegetables is a healthy dinner recipe you can prepare at home on those busy weeknights! This recipe is the best and contains a homemade, sticky teriyaki sauce made of soy sauce, ginger, honey, and more. Serve this stir fry recipe with noodles or rice for a well-rounded meal!
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Ingredients
For the stir fry:
- 1 and ¼ lbs boneless skinless chicken breast cut into 2-inch pieces
- 3 cups of mixed vegetables such as broccoli, asparagus, bell pepper, mushrooms
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
For the sauce:
- ¼ Cup soy sauce
- ½ Cup water
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 tablespoons of honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
Instructions
For the sauce:
- Place the soy sauce, water, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until the vegetables have started to brown and soften.
- Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
- Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
- Garnish with sesame seeds and serve.
Notes
- Use chicken thighs instead of the breasts for even juicer tender chicken.
- Replace the honey with maple syrup if needed.
- For vegetarian stir fry, omit the chicken and replace with tofu or add extra vegetables like mushrooms.
- Serve this recipe with cauliflower rice or fluffy regular rice.
- Instead of chicken, use shrimp, salmon, or beef.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
910mg
(38%)
Potassium
451mg
(13%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
6930IU
(139%)
Vitamin C
14.5mg
(16%)
Calcium
57mg
(6%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 910mg | 38% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 6930IU | 139% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 57mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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