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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - Assorted vegetables: bell pepper, broccoli, carrot, sugar snap peas - Aromatics: ginger, garlic, green onions In this dish, I use chicken breasts for their tenderness. You can cut them into small pieces for quick cooking. The vegetables add color and nutrition. I like bell peppers for sweetness, broccoli for crunch, and carrots for a touch of earthiness. Sugar snap peas bring a nice snap. Fresh ginger and garlic boost flavor. Green onions add brightness. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening) The sauce is simple yet rich. Low-sodium soy sauce keeps it lighter. Honey gives a sweet touch, balancing the saltiness. Sesame oil adds a nutty depth. The cornstarch slurry helps thicken the sauce. This mix coats the chicken and veggies perfectly. - Sesame seeds - Additional green onions For garnish, sesame seeds add crunch. They also look great on the plate. Extra green onions give a fresh taste. You can sprinkle them on top for a pop of color. These little touches elevate the dish visually and flavor-wise. To start, you need to prepare the chicken and vegetables. Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. This helps them cook evenly. Next, slice your bell pepper, julienne the carrot, and chop the broccoli into florets. Rinse 1 cup of sugar snap peas. Now, let's make the cornstarch slurry. In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water. Stir until smooth. This will help thicken your sauce later. Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Cook the chicken for about 4-5 minutes. Stir frequently until the chicken is browned and cooked through. Add 3 cloves of minced garlic and 1 tablespoon of minced fresh ginger to the pan. Cook for another minute until you smell their aroma. Now, it’s time to add the vegetables. Toss in the sliced bell pepper, broccoli florets, julienned carrot, and sugar snap peas. Stir-fry the mix for 3-4 minutes until the vegetables are crisp-tender. In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Pour this mixture over the chicken and vegetables in the pan. Allow the sauce to simmer for 1-2 minutes. Now, add your cornstarch slurry to the pan. Stir quickly to thicken the sauce. Finally, toss in the chopped green onions (whites) and stir to mix everything well. Cook for another minute to heat through. Before serving, sprinkle with sesame seeds for a nice finish. Enjoy your quick teriyaki chicken stir fry! Using fresh ginger and garlic is key. They add a bold taste that makes your dish shine. Dried or jarred versions lack the same punch. Always choose fresh to lift your meal. For the right vegetable crunch, aim for a quick stir-fry. Cook them just until they are crisp-tender. This keeps their bright colors and nutrients intact. A large skillet or wok works best for stir-frying. Their wide surface allows for even cooking. Heat your pan over medium-high heat to get a nice sear on the chicken. Timing is crucial for perfect texture. Cook the chicken until browned and fully cooked, about 4-5 minutes. Then add the veggies. Stir-fry for 3-4 minutes and watch for that crispness. You can adjust the sweetness and saltiness to fit your taste. If you prefer a sweeter sauce, add more honey. For saltiness, a dash more soy sauce can help. Feel free to add extra proteins or veggies, like shrimp or bell peppers. This dish is flexible and can adapt to your fridge's contents. {{image_2}} You can swap chicken for beef, shrimp, or tofu. Each option offers a unique taste. For beef, use thin strips to cook quickly. Shrimp cooks fast and adds a nice sweetness. Tofu is great for a vegetarian or vegan meal. Just make sure to press it first to remove extra moisture. - Beef: Use thin slices for quick cooking. - Shrimp: Sweet and cooks in minutes. - Tofu: Press to remove moisture before use. You can create your own teriyaki sauce at home. Try adding garlic or sesame seeds for extra flavor. You can also mix in pineapple juice for a fruity twist. If you want something spicy, add chili paste or sriracha. Each sauce change gives your dish a new taste. - Homemade Teriyaki: Add garlic or sesame for flavor. - Fruity Twist: Mix in pineapple juice. - Spicy Option: Add chili paste or sriracha. Serve your stir fry with sides like rice, noodles, or a fresh salad. Steamed white rice balances flavors well. Noodles add a fun twist and soak up the sauce. For a healthy option, a salad with sesame dressing works great, too. Arrange your meal on a large platter for a beautiful presentation. - Rice: Perfect for soaking up sauce. - Noodles: Fun and flavorful option. - Salad: Fresh and healthy side. After you finish your meal, let the stir fry cool down first. Use an airtight container to keep it fresh. Glass or plastic containers work well. If you store it right, the dish lasts up to three days in the fridge. Make sure to label your container with the date. This will help you keep track of how long it has been stored. To freeze your stir fry, first let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. The stir fry can stay in the freezer for up to three months. When you want to eat it again, thaw it in the fridge overnight. You can reheat your stir fry in two ways: microwave or stove. If using the microwave, heat it in short bursts. Stir every minute to keep it even. If you prefer the stove, use a non-stick pan over medium heat. Add a splash of water to keep it moist. Be careful not to overcook it. This will keep your chicken tender and juicy. Yes, you can make this dish gluten-free. Just swap regular soy sauce with gluten-free soy sauce. Brands like Tamari or coconut aminos work well. They give a similar taste without the gluten. Always check labels for hidden gluten. To add heat, you can use crushed red pepper flakes or sliced jalapeños. Stir these in with the garlic and ginger. You can also use sriracha or chili paste in the sauce for a spicy kick. Adjust the amount based on your heat preference. Yes, you can use frozen vegetables. They are quick and easy. Just remember, frozen veggies may need less cooking time. Cook them until they are heated through and tender but still crisp. This keeps them from getting mushy. This article covers how to make a tasty stir-fry with chicken and veggies. We discussed key ingredients, cooking steps, and flavor tips. I shared ways to customize your dish, such as using different proteins or sauces. You learned about storing and reheating leftovers too. With these tips, your meal will be delicious and satisfying. Enjoy creating your stir-fry masterpiece!

Quick Teriyaki Chicken Stir Fry

Looking for a delicious and quick dinner idea? Try this Quick Teriyaki Chicken Stir Fry! Packed with juicy chicken, vibrant vegetables, and a flavorful sauce, this recipe is perfect for busy weeknights. With just 20 minutes to prepare, you can serve up a healthy meal that your family will love. Click through to discover how to make this easy and satisfying stir fry that will have everyone asking for seconds!
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Ingredients
  

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

2 tablespoons olive oil

1 bell pepper (any color), sliced

1 cup broccoli florets

1 carrot, julienned

1 cup sugar snap peas

3 green onions, chopped (whites and greens separated)

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

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

Sesame seeds for garnish

Instructions
 

In a large pan or wok, heat the olive oil over medium-high heat.

    Add the chicken pieces and cook for about 4-5 minutes, stirring frequently, until the chicken is browned and cooked through.

      Stir in the minced garlic and ginger and cook for an additional minute until fragrant.

        Add the sliced bell pepper, broccoli florets, julienned carrot, and sugar snap peas to the pan. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.

          In a small bowl, whisk together the soy sauce, honey, and sesame oil. Pour this mixture over the chicken and vegetables.

            Allow the sauce to simmer for 1-2 minutes, then add the cornstarch slurry, stirring quickly to thicken the sauce.

              Toss in the green onions (whites), stirring to combine everything well.

                Cook for another minute to heat through before removing from heat.

                  Sprinkle with sesame seeds before serving.

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