Teriyaki Chicken Stir Fry
Ingredients
The stir fry
-
2
Tbsp
olive oil
-
1
lb
boneless, skinless chicken breasts, cut into 1-inch pieces
-
to taste
salt and pepper
-
½
medium
onion, sliced
-
2
cups
broccoli, cut into florets
-
1
red
bell pepper, julienned
-
½
cup
carrots, julienned
-
8
oz
mushrooms, sliced
-
3
cloves
garlic, minced
-
⅓
cup
cashews
-
3
green onions, chopped
-
1
Tbsp
sesame seeds (optional)
The teriyaki sauce
-
⅓
cup
low sodium soy sauce
-
½
cup
chicken broth
-
3
Tbsp
honey or maple syrup
-
1
Tbsp
rice wine vinegar
-
1
tsp
sesame oil
-
1
tsp
fresh ginger or ¼ tsp ground ginger
-
1
Tbsp
cornstarch
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken until lightly browned.
- Transfer the cooked chicken to a plate and set aside.
- Add another tablespoon of olive oil to the skillet and cook the onion, broccoli, bell pepper, carrots, and mushrooms until tender.
- In a small bowl, whisk together the soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch.
- Add the chicken back to the skillet, mix in the garlic, and cook for about 1 minute.
- Stir in the cashews and pour the teriyaki sauce over the mixture, mixing well.
- Bring the sauce to a boil, then reduce heat and simmer until thickened.
- Serve the stir fry sprinkled with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
358
Total fat
14.5g
Total carbohydrates
30.6g
Total protein
28.9g
Sodium
1375mg
Cholesterol
0mg
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