Teriyaki Chicken Stir Fry
A quick and vibrant stir fry featuring tender chicken, colorful vegetables, and a savory teriyaki sauce, perfect for any meal.
Equipment
- Large sauté pan or wok
- Small pot
- Measuring Cups
Ingredients
- 1 Tbsp. extra-virgin olive oil (divided)
- 1 1/4 pounds boneless, skinless chicken breasts (cut into bite-size pieces)
- 1 red bell pepper (cut into strips)
- 3 cups chopped mixed vegetables (asparagus, broccoli, or snap peas)
- 1 8-ounce can sliced water chestnuts (drained)
- 2 medium green onions (finely chopped, divided)
- 1 Tbsp. sesame seeds (optional)
- to taste low-sodium soy sauce (for serving)
- prepared brown rice, quinoa, noodles, or cauliflower rice (for serving)
Instructions
- Prepare the teriyaki sauce by combining water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a small pot.
- Set the pot over medium-high heat, stirring until smooth; bring to a boil.
- Thicken the sauce by mixing cornstarch with a bit of water in a small bowl; add to the pot and whisk until thickened (1-2 minutes).
- In a large sauté pan or wok, heat half a tablespoon of olive oil over medium-high heat; cook chicken until golden brown and cooked through (4-6 minutes).
- Remove the chicken from the pan and set aside.
- Add remaining oil to the pan; toss in red bell pepper and mixed vegetables; sauté until tender but crisp (3-4 minutes).
- Return the cooked chicken to the pan, add water chestnuts, and pour the teriyaki sauce over the mixture; toss to coat.
- Allow to simmer for 1-2 minutes to blend flavors; stir in half of the green onions.
- Garnish with sesame seeds and the remaining green onions; serve warm over your choice of rice, quinoa, or noodles.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.