Description
A quick and easy one-pan meal featuring tender chicken and crisp vegetables coated in a glossy teriyaki sauce.
Ingredients
Scale
- 1 pound chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 3 tablespoons teriyaki sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the skillet over medium-high and pour in the olive oil. Wait until the oil shimmers and moves easily across the pan.
- Add the sliced chicken in a single layer and cook, stirring occasionally, until golden-brown and no longer pink inside, about 5 to 7 minutes.
- Push the chicken to one side and add the minced garlic and ginger. Stir constantly until fragrant, about 1 minute.
- Toss in the mixed vegetables and cook, stirring every 30 seconds, until tender-crisp, about 3 to 5 minutes.
- Pour the teriyaki sauce over the chicken and vegetables, stir to coat, and let bubble for 1 to 2 minutes.
- Season with salt and pepper as needed and serve over cooked rice or noodles, garnishing with green onions or sesame seeds if desired.
Notes
Use whatever vegetables you have on hand; the recipe is flexible. For a gluten-free option, use gluten-free teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki, chicken stir fry, quick dinner, one-pan meal, comfort food