Teriyaki Chicken Stir Fry
Ingredients
The stir fry
-
1
tablespoon
extra-virgin olive oil
-
1 ¼
pounds
boneless, skinless chicken breasts
-
1
medium
red bell pepper
-
3
cups
chopped mixed vegetables
-
1
can
sliced water chestnuts
-
2
medium
green onions
-
1
tablespoon
sesame seeds
-
to taste
none
low-sodium soy sauce
-
to serve
none
prepared brown rice, quinoa, noodles, or cauliflower rice
The sauce
-
½
cup
water
-
⅓
cup
low-sodium soy sauce
-
3
tablespoons
honey
-
1
tablespoon
rice vinegar
-
1
tablespoon
minced garlic
-
1
tablespoon
minced ginger
-
¼–½
teaspoon
red pepper flakes
-
1
tablespoon
cornstarch
-
2
tablespoons
water (for slurry)
Instructions
- Prepare the sauce by combining water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a small pot and heating until smooth.
- Bring the sauce to a boil and add the cornstarch slurry, whisking until thickened.
- In a large sauté pan or wok, heat ½ tablespoon of oil and cook the chicken until golden and cooked through, then set aside.
- In the same pan, heat the remaining oil and add the bell pepper and asparagus, cooking until softened.
- Add the water chestnuts and return the chicken to the pan, pouring in the sauce and tossing to coat.
- Simmer for a couple of minutes to warm the chicken through, then stir in half of the green onions.
- Top with sesame seeds and remaining green onions before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
335
Total fat
8g
Total carbohydrates
31g
Total protein
35g
Sodium
921mg
Cholesterol
91mg
You might also like