Teriyaki Chicken Stir Fry

Ingredients:

For the Chicken Stir Fry:

• 1 lb (450g) boneless, skinless chicken breast or thighs, sliced thin
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas or carrots, sliced
• 2 green onions, chopped (for garnish)
• Sesame seeds, for garnish

For the Teriyaki Sauce:

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

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Directions:

1. Make the Sauce:
   In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
2. Cook the Chicken:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
3. Stir Fry the Veggies:
   In the same pan, add another tablespoon of oil. Stir fry broccoli, bell pepper, and snap peas for 4–5 minutes until crisp-tender.
4. Combine:
   Return chicken to the pan. Pour in the teriyaki sauce and bring to a simmer.
5. Thicken the Sauce:
   Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats everything.
6. Serve:
   Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.

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Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: ~450 kcal per serving
Servings: 4