Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 teaspoons sesame seeds
- 2 green onions, sliced
Instructions
- Mix soy sauce, honey, rice vinegar, and cornstarch in a bowl to make the teriyaki sauce.
- Heat oil in a large skillet over medium-high heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Add vegetables and cook for another 3-4 minutes until tender but crisp.
- Pour the teriyaki sauce over the chicken and vegetables, stirring to coat and cook for another 2 minutes until thickened.
- Sprinkle with sesame seeds and sliced green onions before serving.
Notes
- Feel free to substitute vegetables based on seasonality or preference.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg