Teriyaki Chicken Stir-Fry

by 30MinuteMeals
Prep: 15m
Cook: 15m
poultry
Teriyaki Chicken Stir-Fry - Image

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Ingredients
Servings:4
1tbspolive oil
1 1/4lbboneless skinless chicken breast
1red bell pepper
3cupasparagus
8ozwater chestnuts
2green onions
1tbspsesame seeds
1/2cupwater
1/3cuplow-sodium soy sauce
3tbsphoney
1tbsprice vinegar
1tbspgarlic
1tbspginger
1/2tspred pepper flakes
1tbspcornstarch
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the sauce

    In a small pot, combine the water, soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Heat over medium-high, stirring until smooth, and bring to a boil. Whisk the cornstarch with 2 tablespoons water, add it in, and whisk constantly for 1 to 2 minutes until the sauce thickens. Pull it off the heat.

  1. 2

    Cook the chicken

    Cut the chicken into bite-size pieces. Heat half the oil in a large deep skillet or wok over medium-high. Add the chicken and a couple dashes of soy sauce and cook 4 to 6 minutes until golden and cooked through. Move it to a plate.

  2. 3

    Cook the vegetables

    Slice the bell pepper into strips and cut the asparagus into 1-inch pieces. Add the remaining oil to the hot pan, then the bell pepper and asparagus. Cook 3 to 4 minutes until crisp-tender and lightly browned.

  3. 4

    Bring it together

    Drain the water chestnuts and add them along with the chicken back to the pan. Pour in the sauce and toss to coat, then simmer 1 to 2 minutes to heat through. Slice the green onions and stir in half. Top with sesame seeds and the rest of the green onions. Serve over rice.

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Teriyaki Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 1/4 lb boneless skinless chicken breast
  • 1 red bell pepper
  • 3 cup asparagus
  • 8 oz water chestnuts
  • 2 green onions
  • 1 tbsp sesame seeds
  • 1/2 cup water
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 1/2 tsp red pepper flakes
  • 1 tbsp cornstarch

Instructions

  1. Make the sauceIn a small pot, combine the water, soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Heat over medium-high, stirring until smooth, and bring to a boil. Whisk the cornstarch with 2 tablespoons water, add it in, and whisk constantly for 1 to 2 minutes until the sauce thickens. Pull it off the heat.
  2. Cook the chickenCut the chicken into bite-size pieces. Heat half the oil in a large deep skillet or wok over medium-high. Add the chicken and a couple dashes of soy sauce and cook 4 to 6 minutes until golden and cooked through. Move it to a plate.
  3. Cook the vegetablesSlice the bell pepper into strips and cut the asparagus into 1-inch pieces. Add the remaining oil to the hot pan, then the bell pepper and asparagus. Cook 3 to 4 minutes until crisp-tender and lightly browned.
  4. Bring it togetherDrain the water chestnuts and add them along with the chicken back to the pan. Pour in the sauce and toss to coat, then simmer 1 to 2 minutes to heat through. Slice the green onions and stir in half. Top with sesame seeds and the rest of the green onions. Serve over rice.

Notes & Tips

Two rules make this work: get your sauce done and your chicken diced before the pan is hot, because once you start stir-frying it moves fast. And don't crowd the pan — if the chicken is steaming instead of browning, work in two batches. Swap in whatever vegetables you've got; broccoli, snap peas, and carrots all hold up. The water chestnuts aren't optional in my book, they're the crunch that makes it taste like takeout.