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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 boneless, skinless chicken breasts cut into bite-size pieces
  • 1 red bell pepper cut into strips
  • 3 cups chopped mixed vegetables of choice such as asparagus, broccoli, or snap peas
  • 1 (8-ounce) can sliced water chestnuts drained
  • 2 medium green onions finely chopped, divided
  • 1 tablespoon sesame seeds optional
  • low-sodium soy sauce for serving
  • Prepared brown rice, quinoa, noodles, or cauliflower rice for serving
For the Sauce:
  • ½ cup water
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic 
  • 1 tablespoon minced ginger
  • 1/4–1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mix with 2 tablespoons water to create a slurry

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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 (26%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 1794IU (36%) Vitamin C 48mg (53%) Calcium 62mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

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.