Teriyaki Chicken and Pepper Skillet

Tender pieces of chicken breast stir-fried with crisp broccoli florets and red bell pepper in a savory, low-sugar soy glaze over jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.71/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• sauté
• stir-fry
• quick
• healthy
• savory
• sweet

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 4 cup broccoli florets (chopped bite-size)
• 1 red bell pepper (large, sliced into thin strips)
• 1 cup jasmine rice (uncooked)
• 0.25 cup reduced-sodium soy sauce
• 2 tablespoon mirin
• 1 tablespoon fresh ginger (finely minced)
• 3 clove garlic (minced)
• 1 tablespoon toasted sesame oil
• 0.5 teaspoon red pepper flakes

Instructions

1. Combine jasmine rice with 1 3/4 cups of water in a small saucepan, bring to a boil, cover, and cook on low heat for 15 minutes until tender.
2. Whisk reduced-sodium soy sauce, mirin, fresh ginger, garlic, and red pepper flakes together in a measuring cup to form the sauce.
3. Heat toasted sesame oil in a large skillet over medium-high heat. Add chicken breast pieces and sauté for 6 to 8 minutes until lightly browned and cooked through to an internal temperature of 165°F.
4. Add broccoli florets and red bell pepper strips to the skillet, cooking for 3 minutes until vibrant and crisp-tender.
5. Pour the sauce mixture into the skillet and toss continuously for 2 minutes until the sauce glazes the chicken and vegetables evenly.
6. Serve the chicken and vegetable stir-fry hot over portions of steamed jasmine rice.

Notes

Keeps well in the refrigerator for 3-4 days or frozen for up to 2 months.

Nutrition (per serving)

• Calories: 533
• Protein: 57.5 g
• Carbohydrates: 51.8 g
• Fat: 9.5 g
• Fiber: 5.1 g
• Sodium: 761 mg
• Saturated Fat: 1.5 g
• Sugar: 6.3 g
• Cholesterol: 160 mg