Super Easy and Healthy Teriyaki Chicken Stir Fry with Vegetables
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 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
Description
The recipe begins by preparing a homemade teriyaki-style sauce composed of soy sauce, water, garlic, ginger, honey, and toasted sesame oil. This mixture is simmered briefly, then thickened with cornstarch dissolved in cold water, resulting in a shiny, flavorful sauce. Separately, the vegetables such as broccoli, asparagus, bell peppers, and mushrooms are first cooked in vegetable oil over medium-high heat, seasoned with salt and pepper until just tender and lightly browned.
Chicken breast pieces are then cooked in batches over high heat, seasoned generously. Once both protein and vegetables are cooked, they can be combined to coat evenly with the sauce. The stir fry technique ensures the chicken remains juicy and vegetables retain texture, while the sauce binds all components with a sweet-savory teriyaki flavor.
This dish pairs well with steamed rice, cauliflower rice, or other grains for a balanced meal. The recipe notes include tips for substituting chicken thighs for more juiciness, using other proteins like shrimp, salmon, or beef, and adapting for vegetarian diets by omitting or replacing the chicken with tofu or extra vegetables. Leftovers store well in an airtight container refrigerated up to four days.
Ingredients
For the stir fry:
- 1 chicken breast cut into 2-inch pieces, boneless skinless, 0.25 lbs
- 3 cups mixed vegetables such as broccoli, asparagus, bell pepper, mushrooms
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
For the sauce:
- ¼ Cup soy sauce
- ½ Cup water
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 3 tablespoons honey
- 1 teaspoon sesame oil toasted
- 1 tablespoon corn starch 1 teaspoon
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
- Swap chicken breasts for thighs to achieve juicier, more tender meat.
- Maple syrup can replace honey as a sweetener if desired.
- For a vegetarian version, omit chicken and add tofu or extra vegetables like mushrooms.
- Serve over cauliflower rice or regular rice to complete the meal.
- Alternative proteins such as shrimp, salmon, or beef can be used instead of chicken.
- Store leftovers airtight in the refrigerator for up to four days for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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