4.4 from 552 votes
Teriyaki Chicken and Vegetables
Teriyaki Chicken and Vegetables combines tender chicken pieces with crisp-browned broccoli and red bell peppers coated in a rich, sweet-savory teriyaki sauce made from soy sauce, honey, ginger, and garlic. The stir fry technique ensures the vegetables retain a pleasant crunch while being cooked through. Toasted sesame oil and seeds add a subtle nutty finish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
210 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 2 teaspoons garlic minced
- 1 teaspoons ginger minced
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil toasted
- 1 tablespoon corn starch 1 teaspoon
For the stir fry:
- 1 ¼ lbs chicken breast cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper cut into1-inch pieces
- black pepper to taste
- salt to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
Instructions
For the sauce:
- Place the soy sauce, water, garlic, ginger, honey, brown sugar 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.
Cup of Yum
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 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; cover to keep warm.
- 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.
- Sprinkle with sesame seeds and serve.
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
895mg
(37%)
Potassium
455mg
(10%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
1230IU
(25%)
Vitamin C
79.7mg
(89%)
Calcium
49mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 895mg | 37% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 79.7mg | 89% |
| Calcium | 49mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.