Ingredients
Scale
- 2 boneless skinless chicken breasts, sliced into strips
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup sliced carrots
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds (optional)
Instructions
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl to create the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken and set aside. In the same skillet, add remaining oil and stir-fry broccoli, bell peppers, and carrots until tender-crisp.
- Return chicken to the skillet, pour teriyaki sauce over, and cook for an additional 2-3 minutes until well coated and heated through.
- Sprinkle with sesame seeds if desired. Serve hot with steamed rice or noodles.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Adjust the sweetness by adding more or less honey.
- For a thicker sauce, simmer for an extra minute after adding the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop stir fry
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg