Colorful Teriyaki Chicken Stir-Fry
Savor the vibrant flavors of this colorful teriyaki chicken stir-fry! Tender chicken combines with fresh bell peppers, broccoli, and carrots, all enveloped in a sweet-savory teriyaki sauce. This quick and easy dish is perfect for busy weeknights or impressing guests, ensuring a delightful meal that’s both nutritious and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
Instructions
- Wash and chop all vegetables into bite-sized pieces. Cut the chicken into strips.
- In a bowl, whisk together soy sauce, honey or brown sugar, garlic, and ginger to create the teriyaki sauce.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown on all sides (about 5 minutes).
- Add bell peppers, broccoli, and carrots to the skillet. Stir-fry for another 5 minutes until vegetables are tender yet crisp.
- Pour the teriyaki sauce over the stir-fry and toss everything together for an additional 2 minutes until evenly coated.
- Serve hot over rice or noodles.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 14g
- Sodium: 630mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For added flavor, marinate chicken in soy sauce for at least 30 minutes before cooking. - Substitute vegetables based on what you have on hand; snap peas or zucchini work great! - To make it gluten-free, use tamari instead of soy sauce.