Quick Teriyaki Chicken Stir-Fry
A healthier homemade version of teriyaki chicken stir-fry featuring tender chicken and fresh vegetables, ready in just 20 minutes for an easy fakeaway meal.
10 min
Prep
10 min
Cook
4
Serves
410
Calories
Macros · per serving
32g protein
54g carbs
10g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 clove garlic
- 1 tbsp ginger
- 1 tbsp cornstarch
- 200 g broccoli
- 1 red bell pepper
- 1 carrot
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 2 green onion
- salt — to taste
- black pepper — to taste
- 2 cup rice
Instructions
- 1
Cook rice according to package instructions.
- 2
In a small bowl, mix soy sauce, honey, minced garlic, grated ginger, and cornstarch; set aside.
- 3
Slice chicken breast into thin strips and season with salt and pepper.
- 4
Heat 1 tablespoon olive oil in a large pan over medium-high heat.
- 5
Add chicken strips to the pan and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- 6
In the same pan, add the remaining olive oil, chopped broccoli, sliced red bell pepper, and sliced carrot. Stir-fry vegetables for 3-4 minutes until tender-crisp.
- 7
Return chicken to the pan, pour the prepared sauce over, and stir well to coat the chicken and vegetables evenly. Cook for another 2-3 minutes until the sauce thickens.
- 8
Garnish with sesame seeds and chopped green onions before serving hot with the cooked rice.
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