Description

A quick and delicious stir fry recipe packed with flavor and colorful veggies, perfect for busy weeknights.

Ingredients

Scale

1 pound (450g) chicken breast or thighs, cut into bite-sized pieces
4–5 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon honey (optional)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch
1 teaspoon sesame oil
2 tablespoons neutral oil (avocado or vegetable oil)
Optional toppings: sesame seeds, green onions, sriracha

Instructions

Chop the chicken into bite-sized pieces and season lightly with salt and pepper. Slice your veggies into even pieces. Whisk together soy sauce, brown sugar, honey, garlic, ginger, and cornstarch in a small bowl to make the teriyaki sauce.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken and set it aside.
Add another tablespoon of oil to the pan. Toss in the veggies and stir-fry until tender-crisp, about 5-7 minutes.
Return the chicken to the pan and pour the teriyaki sauce over everything. Stir well to coat. Cook for 3-5 minutes until the sauce thickens and glazes the chicken and veggies.
Sprinkle with sesame seeds and sliced green onions for garnish. Serve hot over steamed rice or noodles.

Notes

[‘Don’t overcrowd the pan; cook in batches if doubling the recipe.’, ‘Cut ingredients evenly for consistent cooking.’, ‘Use high heat for quick cooking and caramelization.’, ‘Prep veggies and sauce ahead of time for faster cooking.’, ‘Double the sauce for extra flavor.’]

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Fat: 10
Carbohydrates: 20
Protein: 28

Keywords: teriyaki chicken, stir fry, easy dinner, weeknight meal, healthy recipe, quick recipe