Teriyaki chicken and vegetable stir-fry
This Teriyaki chicken and vegetable stir-fry combines tender chicken with vibrant carrots and broccoli, all coated in a homemade teriyaki sauce for a sweet and savory flavor. It's a quick and nutritious meal perfect for busy weeknights.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp olive oil4 chicken breasts
4 carrots
2 garlic cloves
1.25 lb broccoli
2 tbsp ginger root
1/3 cup soy sauce
1/3 cup water
3 tsp cornstarch
1/4 cup honey
This Teriyaki chicken and vegetable stir-fry is a delicious and nutritious meal perfect for a weeknight dinner. It's packed with lean protein from the chicken and a myriad of vitamins and minerals from the assortment of vegetables. The homemade teriyaki sauce brings a savory-sweet flavor that elevates the dish. Follow this recipe to whip up a satisfying stir-fry that the whole family will love.
Instructions:
- Cut the chicken breasts into bite-sized pieces.
- Slice the carrots thinly.
- Mince the garlic.
- Cut the broccoli into small florets.
- Mince or grate the ginger root.
- In a small bowl, mix together the soy sauce, water, honey, and cornstarch until well combined. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the sliced carrots and broccoli florets. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
- Return the cooked chicken back to the skillet with the vegetables.
- Pour the prepared teriyaki sauce into the skillet.
- Stir well to coat the chicken and vegetables with the sauce.
- Continue to cook for another 2-3 minutes, stirring frequently, until the sauce has thickened and evenly coats the chicken and vegetables.
- Remove from heat and transfer the stir-fry to a serving dish.
- Serve hot with steamed rice, noodles, or your favorite side dish.
This Teriyaki chicken and vegetable stir-fry is a quick, healthy, and flavorful meal that is sure to become a staple in your kitchen. The combination of tender chicken, crisp vegetables, and a rich teriyaki sauce is truly irresistible. Enjoy this dish over a bed of steamed rice or noodles for a complete meal. Happy cooking!
Teriyaki chicken and vegetable stir-fry FAQ:
Cook the chicken pieces for about 5-7 minutes over medium-high heat until they are browned and fully cooked through.
You can substitute broccoli and carrots with bell peppers, snap peas, or zucchini, based on your preference and seasonal availability.
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or microwave before serving.
Use tamari or coconut aminos as a gluten-free alternative to soy sauce in the teriyaki sauce.
The vegetables should be stir-fried for about 5-7 minutes until they are tender-crisp, meaning they are cooked but still have a slight crunch.
Cooking Tips:
- Cut the chicken and vegetables into uniform-sized pieces to ensure even cooking.
- For a deeper flavor, marinate the chicken in some teriyaki sauce for at least 30 minutes before cooking.
- Prepare all your ingredients before you start cooking, as stir-frying is a quick process and needs constant attention.
- If you like a thicker sauce, add an extra teaspoon of cornstarch.
- Feel free to add other vegetables such as bell peppers, snap peas, or mushrooms to the stir-fry for added variety and nutrition.
- Use a large, hot skillet or wok to stir-fry the ingredients quickly and evenly.
- Garnish with sesame seeds or chopped green onions for an extra touch of flavor and presentation.
Nutrition Facts
4 ServingsCalories 350kcal
Protein 40g
Carbohydrates 36g
Fiber 6g
Sugar 22g
Fat 11g
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