Savor the rich, savory flavors of this Teriyaki Chicken Breast Stir-Fry, a quick and healthy dish packed with tender chicken, colorful vegetables, and a homemade teriyaki sauce. Perfect for weeknight dinners or meal prepping, this recipe is a family favorite and a surefire crowd-pleaser!
- 2 pcs chicken breasts (thinly sliced into strips)
- 1 tbsp cornstarch
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup broccoli florets
- 1 medium carrot (thinly sliced into strips)
- 1 medium red bell pepper (sliced)
- 1 cup snap peas
- 2 tbsp vegetable oil
- 0.25 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic (minced)
- 1 tsp ginger (grated)
- 1 tsp cornstarch (dissolved in 2 tbsp water)
- 1 Prepare the Chicken
In a mixing bowl, toss the chicken breast slices with cornstarch, salt, and pepper until evenly coated.
- 2 Cook the Chicken
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through and golden. Remove and set aside.
- 3 Stir-Fry the Vegetables
In the same skillet, add another tbsp of vegetable oil. Stir-fry the broccoli, carrots, bell peppers, and snap peas for 5 minutes until tender-crisp.
- 4 Prepare the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and the cornstarch slurry.
- 5 Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over and stir well. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
- Variations: Add mushrooms, zucchini, or baby corn for more variety. Use tofu or shrimp as a protein alternative.
- Tips: Slice the chicken and vegetables evenly for even cooking.