Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and cook chicken until browned and cooked through, about 5-7 minutes.
- Add the vegetables to the skillet and stir-fry for 3-4 minutes until slightly tender.
- Pour the teriyaki sauce over the chicken and vegetables, toss to coat evenly, and cook for another 2 minutes until sauce thickens.
- Sprinkle with sesame seeds and serve hot over rice or noodles.
Notes
- Adjust sugar and soy sauce to taste for sweeter or saltier flavor.
- Use pre-cut mixed stir-fry vegetables for quick prep.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg