Chicken Teriyaki Stir Fry
Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Chicken Teriyaki Stir Fry at home. For $1.52 per serving, you get a main course that serves 4. One portion of this dish contains roughly 27g of protein, 10g of fat, and a total of 243 calories. A mixture of olive oil, red bell pepper, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so yummy. 92 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by A Teaspoon of Happiness. With a spoonacular score of 96%, this dish is awesome. Try Chicken Teriyaki Stir-Fry, Teriyaki Chicken Stir-fry, and Teriyaki Chicken Stir Fry for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 cups broccoli florets
2 small carrots
2 chicken breasts, cut into bite sized pieces
1 teaspoon cornstarch, dissolved in 1 tablespoon of soy sauce
3 teaspoons fresh minced ginger
2 cloves garlic minced
2 green onions, sliced
2 tablespoons olive oil
1 red bell pepper
Equipment:
pot
wok
Cooking instruction summary:
In a medium pot, boil broccoli, carrots, and red pepper for 2 - 3 minutes.Strain and rinse with cold water. (Use this pot to cook to cook rice).In a large pot or wok, heat olive oil over high heat.Add ginger, garlic and red pepper flakes and saute for about a minute.Add the chicken and cook until no longer pink. Add the vegetables and continue cooking, stirring frequently.After about 7 minutes, add the teriyaki sauce and soy sauce/cornstarch.Allow the sauce to simmer and thicken before adding the bamboo shoots.Cook for 2 more minutes.Top with green onions and serve with rice.
Step by step:
1. In a medium pot, boil broccoli, carrots, and red pepper for 2 - 3 minutes.Strain and rinse with cold water. (Use this pot to cook to cook rice).In a large pot or wok, heat olive oil over high heat.
2. Add ginger, garlic and red pepper flakes and saute for about a minute.
3. Add the chicken and cook until no longer pink.
4. Add the vegetables and continue cooking, stirring frequently.After about 7 minutes, add the teriyaki sauce and soy sauce/cornstarch.Allow the sauce to simmer and thicken before adding the bamboo shoots.Cook for 2 more minutes.Top with green onions and serve with rice.
Nutrition Information:
covered percent of daily need
