Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons vegetable oil
- Sesame seeds and sliced green onions for garnish
Instructions
- In a small bowl, combine soy sauce, honey, garlic, ginger, and rice vinegar to make the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining oil and sauté broccoli, bell pepper, and carrot until tender-crisp, about 3-4 minutes.
- Return chicken to the skillet, pour the teriyaki sauce over the mixture, and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens.
- Stir in the cornstarch mixture and cook until the sauce is glossy and thickened, about 1 minute.
- Garnish with sesame seeds and sliced green onions, serve hot over steamed rice.
Notes
- You can substitute chicken with tofu or shrimp for a different protein option.
- Adjust the sweetness by increasing or decreasing honey or brown sugar.
- Serve with steamed jasmine or basmati rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg