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Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry

This easy, healthy teriyaki chicken stir fry features vibrant vegetables and takes just 30 minutes to prepare, delivering rich flavors reminiscent of takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 335 kcal

Equipment

  • Saute Pan
  • Pot
  • whisk

Ingredients
  

For the Stir Fry

  • 1 tablespoon extra-virgin olive oil divided
  • 1.25 pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 1 whole 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

  • 0.5 cup water
  • 0.33 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 0.25-0.5 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mix with 2 tablespoons water to create a slurry

Instructions
 

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 ½ 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 ½ 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.

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. Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days. 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. Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe container. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 31gProtein: 35gFat: 8gSaturated Fat: 1gCholesterol: 91mgPotassium: 921mgFiber: 5gSugar: 18gVitamin A: 1794IUVitamin C: 48mgCalcium: 62mgIron: 4mg
Keyword chicken stir fry, Easy Recipe, healthy meal, Quick Dinner, teriyaki, vegetable stir fry
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