Teriyaki Chicken Stir Fry
This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!
Servings: 6
Ingredients
- 2 Tbsp olive oil divided
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 1/2 medium onion sliced
- 2 cups broccoli cut into florets
- 1 red bell pepper julienned
- 1/2 cup carrots julienned
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1/3 cup cashews
- 3 green onions chopped
- 1 Tbsp sesame seeds optional
For the teriyaki sauce:
- 1/3 cup low sodium soy sauce
- 1/2 cup chicken broth
- 3 Tbsp honey or maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger or 1/4 tsp ground ginger
- 1 Tbsp cornstarch
Instructions
- In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
- Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
- In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.
- Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
- Sprinkle with green onions and sesame seeds, serve and enjoy!
Notes
Storage & Meal Prep: Store leftover teriyaki chicken stir fry in an airtight container in the refrigerator for 4 to 5 days. Reheat in the microwave or in a skillet until warmed through. For meal prep, divide the stir fry and cooked rice among individual containers for easy lunches throughout the week. The chicken and sauce can also be frozen for up to 3 months, but I recommend freezing them without the vegetables for the best texture.
Nutrition
Serving: 1/6th of recipe | Calories: 325kcal | Carbohydrates: 25g | Protein: 25g | Fat: 15g | Saturated Fat: 2.5g | Cholesterol: 57mg | Sodium: 915mg | Fiber: 3g | Sugar: 13g