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Tender chicken and crisp vegetables tossed in a sweet and savory homemade teriyaki sauce. A perfect weeknight dinner that comes together in under 30 minutes, faster than takeout!
For 4 servings
Prepare Sauce & Chicken
Cook the Chicken
Stir-fry Vegetables
Tender chicken and crisp vegetables tossed in a sweet and savory homemade teriyaki sauce. A perfect weeknight dinner that comes together in under 30 minutes, faster than takeout!
This japanese_american recipe takes 30 minutes to prepare and yields 4 servings. At 530.38 calories per serving with 57.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Thicken
Finish and Serve
Substitute the chicken with thinly sliced beef sirloin, shrimp, or firm tofu. Adjust cooking times accordingly.
Feel free to add other vegetables like snap peas, mushrooms, onions, water chestnuts, or baby corn.
Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.
Add a handful of cashews or peanuts along with the vegetables for extra crunch and flavor.
Chicken breast is a high-quality lean protein, essential for building and repairing muscle tissue, supporting immune function, and keeping you feeling full.
The colorful array of vegetables like broccoli, carrots, and bell peppers provides essential vitamins such as Vitamin C and A, as well as important minerals and antioxidants.
Vegetables like broccoli and carrots are high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
A single serving of this stir-fry contains approximately 480-550 calories, excluding rice or noodles. The final count can vary based on the exact size of vegetables and cut of chicken used.
Yes, it can be a very healthy and balanced meal. It's packed with lean protein from chicken and vitamins from a variety of vegetables. Using low-sodium soy sauce and controlling the amount of sugar helps keep it on the healthier side.
Absolutely. To make it gluten-free, simply replace the soy sauce with an equal amount of tamari or a certified gluten-free soy sauce.
This recipe is very versatile! You can add or substitute with snow peas, snap peas, mushrooms, sliced onions, zucchini, water chestnuts, or baby corn. Adjust cooking times based on the vegetable's density.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave until warmed through.