Teriyaki Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
326 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Stir Fry
Description
This recipe starts by sautéing asparagus and red bell pepper until softened and lightly browned, seasoned with salt and pepper. These vegetables are set aside to keep warm. Chicken breast pieces are then cooked in the same pan until browned and cooked through.
The sauce is prepared separately by heating soy sauce, water, brown sugar, minced garlic, minced ginger, honey, and toasted sesame oil until the sugar dissolves and the mixture boils. A cornstarch slurry is added to thicken the sauce to a glossy consistency.
Finally, the cooked vegetables and chicken return to the pan, and the sauce is poured over them. Tossing everything together coats the ingredients evenly, resulting in a balanced dish with tender chicken, flavorful sauce, and vibrant vegetables.
You can vary the vegetable selection to include zucchini, broccoli, mushrooms, or onions. Using low-sodium soy sauce helps reduce salt intake without compromising flavor.
Ingredients
- 1 pound chicken breast cut into 1 inch pieces, boneless skinless
- 1 tablespoon vegetable oil divided use
- 1 1/2 cups asparagus pieces
- 1 cup bell pepper cut into 1/2 inch pieces, red
- salt to taste
- black pepper to taste
- 2 tablespoons sesame seeds
- 2 tablespoons green onion sliced
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon honey
- 1 teaspoon sesame oil toasted
- 1 tablespoon cornstarch
Instructions
- Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up 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.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
Notes
- Substitute or add vegetables like zucchini, broccoli, mushrooms, and red onions as desired for variety.
- Low sodium soy sauce works well for those monitoring sodium levels.
- Cook vegetables first to achieve slight browning and retain texture before combining with chicken and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 747mg | 31% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 78mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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