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Teriyaki Chicken Stir Fry
This easy, healthy teriyaki chicken stir fry with vegetables is made in a flash and uses everyday ingredients. Same rich flavors as take out!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
335 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
For the Stir Fry:
- 1 tablespoon extra-virgin olive oil divided
- 1 ¼ pounds chicken breast cut into bite-size pieces, boneless, skinless
- 1 red bell pepper cut into strips
- 3 cups mixed vegetables such as asparagus, broccoli, or snap peas, chopped, of choice
- 1 water chestnuts drained, 8-ounce can, sliced
- 2 green onion finely chopped, divided, medium
- 1 tablespoon sesame seeds optional
- soy sauce for serving, low-sodium
- brown rice for serving, prepared
- quinoa
- noodles
- cauliflower rice
For the Sauce:
- ½ cup water
- ⅓ cup soy sauce low-sodium
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1/4–1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch mix with 2 tablespoons water to create a slurry
Instructions
- First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
- In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
- When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
Cup of Yum
Notes
- TO MAKE GLUTEN FREE: Use gluten-free tamari in place of the soy sauce.
- TO MAKE VEGETARIAN: Swap a can of rinsed, drained low-sodium chickpeas for the chicken or use diced extra-firm tofu.
- TO STORE: Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat, with a splash of water or chicken broth to thin the sauce as needed.
- TO FREEZE: Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe container (I like to press a sheet of plastic over the top to deter freezer burn). Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- You can store the stir fry and rice separately or mix them together before freezing.
Nutrition Information
Serving
1of 4 (without rice)
Calories
335kcal
(17%)
Carbohydrates
31g
(10%)
Protein
35g
(70%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
91mg
(30%)
Potassium
921mg
(20%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
1794IU
(36%)
Vitamin C
48mg
(53%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 335
% Daily Value*
| Serving | 1of 4 (without rice) | |
| Calories | 335kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 91mg | 30% |
| Potassium | 921mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 1794IU | 36% |
| Vitamin C | 48mg | 53% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.