Teriyaki Chicken Stir Fry
Ingredients
The stir fry
-
1
pound
boneless skinless chicken breasts, cut into 1 inch pieces
-
1
tablespoon
vegetable oil, divided use
-
1½
cups
asparagus pieces
-
1
cup
red bell peppers, cut into ½ inch pieces
-
to taste
salt and pepper
-
2
tablespoons
sesame seeds
-
2
tablespoons
sliced green onions
The sauce
-
¼
cup
soy sauce
-
½
cup
water
-
3
tablespoons
brown sugar
-
2
teaspoons
minced garlic
-
2
teaspoons
minced ginger
-
1
tablespoon
honey
-
1
teaspoon
toasted sesame oil
-
1
tablespoon
cornstarch
Instructions
- Heat 1 teaspoon of oil in a large pan over medium-high heat and cook the peppers and asparagus until softened.
- Remove the vegetables from the pan and keep warm.
- Add the remaining oil to the pan, then add the chicken, seasoning with salt and pepper, and cook until browned and cooked through.
- While the chicken cooks, prepare the sauce by combining soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a pot and heat until sugar dissolves.
- Mix cornstarch with cold water until dissolved, then add to the sauce and boil until thickened.
- Return the vegetables to the pan with the chicken, pour in the sauce, and toss to coat.
- Sprinkle with sesame seeds and green onions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
326
Total fat
8g
Total carbohydrates
37g
Total protein
27g
Sodium
747mg
Cholesterol
72mg
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