Teriyaki Chicken Stir Fry
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Well Plated · by Erin Clarke★ 4.9 (85)

Teriyaki Chicken Stir Fry

NUTRITION · PER SERVING30M COOK
CAL 48%·PRO 100%
CARBS 166G70% OF CAL
10G FIBER0G ADDED0G INTRINSIC140G OTHER16G TOTAL SUGAR
FAT 6G6% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick teriyaki chicken stir-fry with vegetables and rice, made with everyday ingredients. Rich, sweet, and savory like takeout.

mainjapanesestir frybowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon extra-virgin olive oil (divided)
  • 1 1/4 pounds boneless, skinless chicken breasts (cut into bite-size pieces)
  • 1 red bell pepper (cut into strips)
  • 3 cups chopped mixed vegetables of choice (such as asparagus, broccoli, or snap peas)
  • 1 (8-ounce) can sliced water chestnuts (drained)
  • 2 medium green onions (finely chopped, divided)
  • 1 tablespoon sesame seeds (optional)
  • Low-sodium soy sauce (for serving)
  • Prepared brown rice, quinoa, noodles, or cauliflower rice (for serving)
  • 1/2 cup water
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4–1/2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch (mix with 2 tablespoons water to create a slurry)
PREP
15M
SODIUM
1375MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.