Original Post: https://www.evolvingtable.com/teriyaki-chicken-stir-fry/
Teriyaki Chicken Stir-Fry Recipe
Teriyaki Chicken Stir-Fry is a flavorful and simple homemade dish that also happens to be healthy. Chicken breasts are cooked with loads of vegetables in a homemade sauce you can feel good about eating.
Servings: 4 servings
Ingredients
- 1 - 1 ¼ lbs. chicken breasts pounded and cut into 1-inch cubes
- 2 Tbsp. avocado oil or olive oil, divided
- 1 cup bell pepper cut into bite-sized pieces
- 1 cup broccoli cut into florets
- 1 cup carrots thinly sliced
- 1 cup red onion cut into bite-sized pieces
Teriyaki Sauce:
- ⅓ cup water divided
- ⅓ cup soy sauce gluten-free, or Tamari sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. brown sugar or coconut sugar
- 2 Tbsp. honey
- 2 cloves garlic crushed
- 1 tsp. ginger paste
- 1 tsp. sesame oil
- 2 tsp. cornstarch
Instructions
- In a large skillet or wok over medium-high heat add 1 tablespoon oil and cubed chicken. Sauté for 5-6 minutes or until chicken is almost cooked through. Remove chicken from skillet and let drain on a plate.
- Add 1 tablespoon oil with peppers, broccoli, carrots, and onion. Sauté for 6-7 minutes over medium heat or until vegetables are almost tender. Add 1-2 tablespoons water as needed to prevent the vegetables form sticking to the pan.
- While chicken and vegetables are cooking, start preparing the teriyaki sauce in a medium-sized bowl. Combine ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, and sesame oil. Whisk to combine.
- In a separate small bowl whisk together remaining 1 tablespoon water and cornstarch.
- Add teriyaki sauce and chicken to the skillet with the vegetables and cook over medium-high heat for 3 minutes or until sauce begins to thicken. Add cornstarch slurry to skillet and cook for 1-2 more minutes, or until the sauce has reached your desired consistency.
- Serve chicken teriyaki stir-fry over rice with chopped green onions and enjoy!
Notes
- Nutrition facts are calculated without rice.
Meal Prep and Storage
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- To Prep-Ahead: You can easily prep this recipe by pounding the chicken and cutting it into 1-inch cubes and cutting the vegetables and storing them together in a 1-gallon zip-top bag. You can also whisk together sauce ingredients, except for the cornstarch slurry. Store everything in the refrigerator.
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- To Store: Keep leftover teriyaki chicken in an airtight container and refrigerate for up to 3-5 days.
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- To Freeze: Teriyaki chicken freezes exceptionally well if placed in an airtight, freezer-safe container. It will keep for up to 3-6 months.
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- To Reheat: For best results, warm leftover chicken back up in a skillet over medium heat. Or you can simply pop it in the microwave.
Nutrition
Calories: 329kcal | Carbohydrates: 27g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1248mg | Potassium: 781mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6690IU | Vitamin C: 74.5mg | Calcium: 51mg | Iron: 1.4mg
