Teriyaki Chicken Stir Fry
Teriyaki chicken stir fry is a quick and easy dish perfect for a weeknight meal. It is made with chicken, vegetables, and a flavorful sauce. It tastes like takeout, but it is made with wholesome ingredients. Great for the whole family!
Servings 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts cut into ½ inch cubes
- 2 tablespoon soy sauce or coconut aminos
- 1 tablespoon honey
- 1 tablespoon tapioca flour or cornstarch
- 2 tablespoon olive oil divided
- 3 cloves garlic minced
- 1 inch piece of fresh ginger grated
- 1 medium onion sliced
- 1 bell pepper sliced
- 1 medium carrot sliced
- 1 cup broccoli florets
- 1 cup snap peas
- salt to taste
- black pepper to taste
- cooked brown rice for serving
Instructions
- First, in a small bowl, combine the soy sauce, honey, and tapioca flour. Mix well until the flour is dissolved.
- Place the sliced chicken in a bowl and pour the sauce mixture over it. Toss to coat the chicken evenly. Set it aside to marinate for about 15 to 20 minutes.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 1 minute, until fragrant.
- Add the marinated chicken to the skillet, reserving any remaining marinade. Cook the chicken for about 5 to 7 minutes, or until it is cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the sliced onion, bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes, or until they are crisp-tender.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the reserved marinade over the chicken and vegetables. Stir-fry for an additional 2 to 3 minutes, or until the sauce thickens and coats the ingredients.
- Taste and adjust the seasoning with salt and pepper, if needed.
- Remove the skillet from the heat.
- Serve the chicken stir fry over cooked brown rice or brown rice noodles.
Notes
- Cut the chicken into ½ inch pieces. This helps it cook more quickly and evenly.
- Coconut aminos is the gluten-free and soy-free version of soy sauce. Use it if you are gluten-free.
- Tapioca flour replaces cornstarch. If you only have cornstarch, feel free to use that.
- Continue cooking the stir-fry until the veggies are tender.
- Store in an airtight container for up to 4 days.
- Reheat leftovers in a skillet.
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Nutrition Facts
Nutrition FactsTeriyaki Chicken Stir FryAmount Per ServingCalories 265 Calories from Fat 90% Daily Value*Fat 10g15%Saturated Fat 2g13%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 6gCholesterol 73mg24%Sodium 442mg19%Potassium 733mg21%Carbohydrates 16g5%Fiber 3g13%Sugar 9g10%Protein 27g54%Vitamin A 3922IU78%Vitamin C 78mg95%Calcium 47mg5%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.