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A colorful Teriyaki Chicken Stir-Fry with broccoli and peppers in a dark skillet
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Teriyaki Chicken Stir-Fry

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 1 lb chicken breast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot , julienned
  • 1/2 cup low -sodium soy sauce
  • 1/4 cup wate r
  • 2 tablespoons hone y
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves , minced
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 1 tablespoon sesame seeds
  • 2 green onions , sliced

Instructions

  • Whisk together soy sauce, water, honey, brown sugar, rice vinegar, ginger, and garlic in a small mixing bowl.
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  • Add chicken and cook until internal temperature reaches 165°F (approximately 5 to 7 minutes); remove chicken from pan and set aside.
  • Add the remaining oil to the pan and stir-fry broccoli, bell peppers, and carrots for 4 minutes until tender-crisp.
  • Return the cooked chicken to the pan and pour the prepared sauce over the ingredients.
  • Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the glaze is thickened and translucent.
  • Remove from heat and garnish with sesame seeds and sliced green onions.