Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup soy sauce or tamari
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- In a bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add remaining oil and stir-fry vegetables until crisp-tender, about 3-4 minutes.
- Return chicken to the skillet, pour the teriyaki sauce over, and stir to combine.
- Add the cornstarch mixture and cook for another 2 minutes until the sauce thickens.
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
- You can substitute chicken with tofu or shrimp for variety.
- For a thicker sauce, add more cornstarch slurry.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir fry
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg