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- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes - 2 tablespoons olive oil - 1 bell pepper, sliced into strips - 1 cup fresh broccoli florets - 1 medium carrot, peeled and julienned - 1 cup sugar snap peas - 3 green onions, chopped (keep whites and greens separate) - 1 tablespoon fresh ginger, finely minced - 3 cloves garlic, finely minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon toasted sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons cold water - Toasted sesame seeds for garnish You can add more color and flavor with these garnishes: - Chopped green onion greens - Additional toasted sesame seeds - A sprinkle of chili flakes for heat To make this dish, gather these tools: - A large pan or wok - A sharp knife for cutting - A cutting board - Measuring spoons and cups - A small bowl for mixing the cornstarch slurry - A whisk or fork for mixing sauces Start by cutting the chicken into small cubes. This helps it cook evenly. Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces. Cook for about 4-5 minutes. Make sure to stir often so the chicken cooks on all sides. It's ready when it's brown and no longer pink inside. Next, add minced garlic and ginger to the pan. Stir well and cook for another minute until you smell a nice aroma. Be careful not to burn the garlic, as it can taste bitter. Now it’s time to add the vegetables. Toss in sliced bell pepper, broccoli florets, julienned carrot, and sugar snap peas. Stir-fry them for 3-4 minutes. You want them to be crisp and bright in color. This keeps them tasty and healthy. As you cook, keep an eye on the heat. You can increase it slightly for a better stir-fry. When the veggies are vibrant and tender, they are ready for the next step. In a small bowl, mix together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, and 1 tablespoon of toasted sesame oil. Whisk until everything is well combined. Pour this sauce over the chicken and vegetables in the pan. Let the mixture simmer for 1-2 minutes. This helps the flavors come together. Then, add the cornstarch slurry. This will thicken the sauce. Stir quickly to blend it all in and get a shiny sauce. Finally, add the chopped green onion whites and mix everything together. Cook for one more minute to heat it through. Now your Teriyaki Chicken Stir Fry is ready to serve. Enjoy it with toasted sesame seeds on top for a nice crunch! To make a great stir fry, you need high heat. This cooks the food quickly and keeps it crisp. Use a large pan or wok. It gives you enough room to move the food around. Keep your ingredients ready before you start. This helps you work fast and keep everything fresh. Cook the chicken first. It takes about 4-5 minutes to brown. Stir it often to cook all sides evenly. After the chicken is done, add garlic and ginger. They only need a minute to bring out their flavors. Next, add the veggies. Cook them for 3-4 minutes. You want them vibrant and still crunchy. Don’t overcrowd the pan. If you add too much food, it will steam instead of fry. This makes everything soggy. Watch the heat; if it’s too low, your food will cook slowly. Also, don’t forget the cornstarch slurry. It thickens the sauce and gives it a nice shine. Lastly, don’t skip the garnish. Toasted sesame seeds add a nice crunch and flavor. {{image_4}} You can swap chicken for many proteins in this stir fry. Try shrimp for a quick cook. Pork is another tasty choice. For a plant-based option, use firm tofu. Just remember, cook shrimp for 3-4 minutes until pink. Pork needs about 5-6 minutes. Tofu should brown nicely for about 4-5 minutes on each side. Feel free to mix up the veggies in this stir fry. Broccoli can be swapped for bok choy. Zucchini adds a nice crunch too. You can use snow peas instead of sugar snap peas. If you like mushrooms, add them for extra flavor. Carrots can be replaced with bell pepper strips or snap peas. The key is to keep the colors bright and fresh. You can change the sauce to fit your taste. Swap honey for maple syrup if you want a vegan option. For more heat, add chili sauce or red pepper flakes. Try adding a splash of rice vinegar for tang. You can also mix in hoisin sauce for a sweeter flavor. Experimenting with sauces makes it fun and unique! You can store leftover teriyaki chicken stir fry in the fridge. First, let it cool down. Then, place it in an airtight container. This dish stays fresh for up to three days. When ready to eat, check for any off smells or colors before reheating. Freezing is a great option for this stir fry. Portion the dish into freezer bags or containers. Make sure to remove as much air as possible to prevent freezer burn. The stir fry can last up to three months in the freezer. Label your bags with the date for easy tracking. To reheat, you can use a microwave or stovetop. If using a microwave, put the stir fry in a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through. For stovetop, heat a pan over medium heat. Add a splash of water to help steam it. Stir for about 5 minutes until hot. Enjoy your quick meal! Yes, you can make this recipe ahead of time. Cook the chicken and veggies, then cool them down. Store the stir fry in an airtight container in the fridge. It can last for up to three days. When ready to eat, just reheat it in a pan until warm. You can also make the sauce ahead and store it separately. You have many tasty options! Here are some great sides: - Fluffy jasmine rice - Cooked noodles - Steamed rice or cauliflower rice - A fresh green salad - Crispy egg rolls These options add flavor and texture to your meal. Choose what you love best! To make this stir fry gluten-free, simply swap the soy sauce. Use gluten-free soy sauce or tamari instead. Most other ingredients are naturally gluten-free, so you can enjoy this dish without worry. Always check labels to be safe! This blog post covers Teriyaki Chicken Stir Fry from start to finish. You learned the key ingredients, options to add flavor, and how to prepare the dish. We also discussed tips for the perfect stir fry and ways to customize it. Storage tips help keep your leftovers fresh, and FAQs offer quick answers to common questions. Experiment with the variations to make this dish uniquely yours. Enjoy your cooking journey and have fun in the kitchen!

Quick Teriyaki Chicken Stir Fry

Savor the deliciousness of this Savory Teriyaki Chicken Stir Fry that's quick and easy to make! Packed with colorful veggies and tender chicken, this recipe is perfect for busy weeknights and will impress your family. In just 20 minutes, you can create a flavorful meal that’s sure to please. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

2 tablespoons olive oil

1 bell pepper (choose your favorite color), sliced into strips

1 cup fresh broccoli florets

1 medium carrot, peeled and julienned

1 cup sugar snap peas

3 green onions, chopped (keeping whites and greens separated)

1 tablespoon fresh ginger, finely minced

3 cloves garlic, finely minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon toasted sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)

Toasted sesame seeds for garnish

Instructions
 

Begin by heating the olive oil in a large pan or wok over medium-high heat. Once shimmering, add the chicken pieces to the pan.

    Cook the chicken for approximately 4-5 minutes, stirring frequently to ensure even cooking, until the chicken is nicely browned and no longer pink in the center.

      Once the chicken is cooked, add the minced garlic and ginger, stirring well. Cook for another minute until aromatic and golden, making sure not to burn the garlic.

        Increase the heat slightly and introduce the sliced bell pepper, broccoli florets, julienned carrot, and sugar snap peas into the pan. Stir-fry the vegetables for 3-4 minutes until they are vibrant and crisp-tender, ensuring they retain their color and crunch.

          In a separate small bowl, whisk together the soy sauce, honey, and sesame oil until well combined. Pour this sauce over the chicken and vegetables in the pan.

            Allow the mixture to simmer for 1-2 minutes so that the flavors meld beautifully, then add the cornstarch slurry. Stir swiftly to incorporate and thicken the sauce, achieving a glossy texture.

              Toss in the chopped green onion whites, mixing thoroughly to ensure even distribution of flavor throughout the stir-fry.

                Continue cooking for an additional minute just to heat everything through before removing the pan from the heat.

                  Finally, plate the Teriyaki Chicken Stir Fry and generously sprinkle with toasted sesame seeds for a delightful crunch.

                    - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                      - Presentation Tips: Serve the stir fry in a vibrant bowl, garnished with green onion greens for added color and freshness. Serve with a side of fluffy jasmine rice or cooked noodles for a complete meal.