
How To Make Teriyaki Chicken Stir Fry
Enjoy a delicious home-cooked meal with this stir-fried teriyaki chicken, tossed with asparagus and bell peppers in a flavorful sauce.
Serves:
Ingredients
- 1lbchicken breasts,boneless, skinless, cut into 1 inch pieces
- 1tbspvegetable oil,divided
- 1½cupsasparagus pieces
- 1cupred bell peppers,cut into ½ inch pieces
- salt and pepper,to taste
- 2tbspsesame seeds
- 2tbspgreen onions,sliced
For Sauce:
- ¼cupsoy sauce
- ½cupwater
- 3tbspbrown sugar
- 2tspgarlic,minced
- 2tspginger,minced
- 1tbsphoney
- 1tspsesame oil,toasted
- 1tbspcornstarch
Instructions
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Heat 1 teaspoon of the oil in a large pan over medium-high heat.
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Add the peppers and asparagus and cook for 3 to 4 minutes until softened and lightly browned. Season to taste with salt and pepper.
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Remove the vegetables from the pan, place on a plate, and cover with foil to keep warm.
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Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste.
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Cook for 4 to 6 minutes, stirring occasionally until the meat is browned and cooked through.
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While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat.
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Stir for about 3 minutes until sugar is dissolved. Turn up the heat to high and bring to a boil.
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Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes or until the sauce has thickened.
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Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.
Nutrition
- Calories: 347.08kcal
- Fat: 17.66g
- Saturated Fat: 3.77g
- Trans Fat: 0.15g
- Monounsaturated Fat: 8.17g
- Polyunsaturated Fat: 4.38g
- Carbohydrates: 20.24g
- Fiber: 2.86g
- Sugar: 13.60g
- Protein: 27.49g
- Cholesterol: 72.57mg
- Sodium: 954.37mg
- Calcium: 91.67mg
- Potassium: 560.81mg
- Iron: 3.19mg
- Vitamin A: 106.52µg
- Vitamin C: 51.46mg
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