Description
This Teriyaki Chicken Stir-Fry is a quick and flavorful 25-minute meal that combines tender sliced chicken breast with vibrant bell peppers, broccoli, and snap peas. Tossed in a savory teriyaki sauce and served over steamed rice, it’s a perfect balance of sweet and savory with a satisfying crunch.
Ingredients
Scale
Protein
- 1 lb chicken breast, sliced
Vegetables
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
Flavorings and Sauces
- 3 tablespoons teriyaki sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Serving
- Cooked rice, for serving
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium-high heat to prepare for sautéing the aromatics and chicken.
- Sauté aromatics: Add the minced garlic and grated ginger to the hot oil and cook for about 30 seconds until fragrant, being careful not to burn them.
- Cook the chicken: Place the sliced chicken breast into the skillet and cook until browned on all sides and fully cooked through, approximately 5-7 minutes.
- Add vegetables: Toss in the sliced bell peppers, broccoli florets, and snap peas. Stir-fry these along with the chicken for 3-4 minutes, keeping the veggies crisp-tender.
- Add teriyaki sauce: Pour in 3 tablespoons of teriyaki sauce and stir well to coat the chicken and vegetables evenly. Cook for an additional 2 minutes to allow the sauce to thicken slightly and meld flavors.
- Serve: Remove from heat and serve the teriyaki chicken stir-fry over a bed of freshly cooked rice for a complete and delicious meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Feel free to add other vegetables like carrots or mushrooms based on preference.
- Adjust the amount of teriyaki sauce to taste for a sweeter or less salty dish.
- This recipe can be made gluten-free by using gluten-free teriyaki sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet.
