Teriyaki Chicken Stir-Fry

$- 1 pound chicken breast, sliced into thin strips - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas The chicken breast is the star of this dish. It cooks quickly and remains juicy. I prefer using boneless and skinless chicken for ease. You can slice it into thin strips for even cooking. The vegetables add color and crunch. Bell peppers bring sweetness, while broccoli adds a nice bite. Carrots and snap peas give the stir-fry a fresh feel. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon ginger, grated These sauces create the teriyaki flavor. Low-sodium soy sauce keeps it savory without being too salty. Honey adds sweetness and helps the sauce stick to the chicken and veggies. Sesame oil gives a rich, nutty taste. Fresh garlic and ginger add depth to the flavor. - Sesame seeds - Chopped green onions Garnishes make your dish look great. A sprinkle of sesame seeds adds crunch. Chopped green onions give a fresh, green touch. These small details elevate your stir-fry. For the full recipe, check out the complete guide. - Slice the chicken breast into thin strips. This helps it cook evenly. - Slice the bell pepper, julienne the carrot, and cut the broccoli into florets. - Prepare the snap peas by trimming the ends. - Chop the green onions and set them aside for later. - In a small bowl, mix the soy sauce, honey, and sesame oil for the sauce. - Heat the vegetable oil in a large pan or wok over medium-high heat. - Add the chicken strips to the pan. Brown them for about 5-7 minutes until fully cooked. - Next, add the minced garlic and grated ginger. Stir for about 30 seconds until you smell the aroma. - Toss in the sliced bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry for about 4-5 minutes until the veggies are bright and tender. - Pour the sauce mixture over the chicken and vegetables in the pan. - Bring the mixture to a simmer. Stir in the cornstarch-water mixture to thicken the sauce. - Cook for an additional 2-3 minutes. This allows the sauce to coat everything nicely. - Remove the pan from heat and toss in the chopped green onions. For the full recipe, check the earlier section. To ensure your chicken is cooked through, slice it thinly. Thin strips cook faster and stay juicy. Cook until the chicken reaches a safe internal temperature of 165°F. Use a meat thermometer for accuracy. Maintaining crispness in vegetables keeps your stir-fry vibrant. Add vegetables to the pan in stages. Start with the ones that cook longer, like broccoli and carrots. Add quick-cooking ones, like snap peas and bell peppers, later. Stir-fry them for just 4-5 minutes. This keeps them crisp and colorful. For a complete meal, serve your stir-fry over rice or quinoa. Both absorb the sauce well and add texture. You can also use cauliflower rice for a low-carb option. Garnishing techniques can elevate your dish. A sprinkle of sesame seeds adds crunch. Add chopped green onions for a pop of color and flavor. Arrange everything neatly for an appealing look. Overcooking vegetables is a common mistake. This can turn them mushy and dull. Stir-fry until they are bright and tender but still firm. Using too much soy sauce can make your dish salty. Stick to the recommended amount in the Full Recipe. You can always adjust later if needed. Balancing flavors is key to a delicious stir-fry. {{image_2}} You can switch chicken for other proteins. Tofu is a great choice for a plant-based option. It absorbs flavors well and adds nice texture. Just press the tofu to remove excess water, then cut it into cubes. Cook it until golden brown for the best taste. Beef is another option. Use thinly sliced flank steak for a rich flavor. Cook it quickly over high heat for a tender bite. You can also try using shrimp for a twist. Shrimp cooks fast and adds a light, sweet note to your stir-fry. Feel free to mix up your veggies. Bok choy works wonderfully in this dish. It adds crunch and a mild flavor. Snow peas are another tasty option. They stay crisp and sweet when cooked quickly. Mushrooms add an earthy flavor. Use shiitake or button mushrooms for a nice depth. Just slice them and toss them in with the other veggies. They will soak up the sauce and add richness. You can adjust the sauce to suit your taste. If you want it sweeter, try maple syrup or agave instead of honey. These options give a unique twist to the sauce. For those who like spice, add sriracha to the mix. It brings heat and flavor. Start with a small amount and adjust to your liking. This makes your Teriyaki Chicken Stir-Fry even more exciting! For the full recipe, check out the details above. To keep your teriyaki chicken stir-fry fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. The dish will last in the fridge for about three to four days. Make sure to cool it to room temperature before sealing it up. This step prevents condensation, which can make it soggy. Yes, you can freeze the stir-fry! Simply place it in a freezer-safe bag or container. It will stay good for about two to three months. When you're ready to eat, thaw it overnight in the fridge. For reheating, warm it in a pan over medium heat. Stir occasionally to ensure even heating. If needed, add a splash of water or soy sauce to maintain moisture. Prep your ingredients ahead of time for a quick meal! Slice the chicken and chop all vegetables, then store them separately. This way, everything is ready when you want to cook. For best results, keep sauces in a separate container until you're ready to stir-fry. This keeps the flavors fresh and vibrant. To make Teriyaki Chicken Stir-Fry from scratch, gather your essential ingredients. You need: - 1 pound chicken breast, sliced into thin strips - 2 tablespoons vegetable oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) - Sesame seeds for garnish Start by heating vegetable oil in a pan. Cook the chicken until golden brown. Next, add garlic and ginger, stirring until fragrant. Toss in the vegetables and stir-fry them. Finally, mix soy sauce, honey, and sesame oil. Pour this over the chicken and veggies. Use the cornstarch mixture to thicken the sauce. Yes, you can make this recipe gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Many brands offer this option. You can also use coconut aminos as a soy sauce alternative. Just check labels for gluten-free options. For the best flavor and texture, I recommend these vegetables: - Bell peppers - Broccoli - Carrots - Snap peas These veggies add crunch and color. Feel free to experiment with others, like bok choy or zucchini. They can also work great in this dish. Teriyaki Chicken Stir-Fry cooks quickly. It takes about: - 15 minutes for prep - 15 minutes for cooking In total, you can have this meal ready in 30 minutes. This dish serves four people, making it perfect for a family dinner. Yes, this recipe is great for meal prep. You can chop the chicken and vegetables ahead of time. Store them in the fridge until you’re ready to cook. This dish stays fresh for up to four days in the fridge. You can also freeze it for longer storage. Just reheat before serving. For the complete recipe, check the Full Recipe above. This blog post covered how to make a tasty Teriyaki Chicken Stir-Fry. We discussed the main ingredients like chicken, veggies, and sauces. You learned step-by-step instructions for preparation and cooking. Tips helped ensure your dish is just right, while variations inspired creativity. Finally, storage info and FAQs support your cooking journey. In the end, making this dish is simple and fun. Enjoying good food with family or friends makes it all worthwhile. Get cooking and make it yours!$

Savor the flavors of a delicious Teriyaki Chicken Stir-Fry with this easy recipe! Packed with vibrant veggies and succulent chicken, this dish is quick to prepare and perfect for busy evenings. In just 30 minutes, you can whip up a healthy meal that your whole family will love. Don’t miss out on the step-by-step instructions and presentation tips—click to explore the full recipe and elevate your dinner tonight!

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Ingredients

1 pound chicken breast, sliced into thin strips

2 tablespoons vegetable oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Sesame seeds for garnish

Instructions

In a large pan or wok, heat the vegetable oil over medium-high heat.

Add the sliced chicken breast to the pan and cook for about 5-7 minutes until it's cooked through and golden brown.

In the same pan, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.

Toss in the bell pepper, broccoli, carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they are vibrant and slightly tender.

In a small bowl, mix together the soy sauce, honey, and sesame oil. Pour this sauce over the chicken and vegetables in the pan.

Bring the mixture to a simmer, then stir in the cornstarch-water mixture to thicken the sauce. Cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and vegetables evenly.

Remove from heat and toss in the chopped green onions.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

- Presentation Tips: Serve the stir-fry over a bed of rice or quinoa and garnish with a sprinkle of sesame seeds for added crunch and texture. Optionally, add additional green onions on top for a fresh touch.