Teriyaki Chicken Stir-Fry

Tender chicken breast and crisp frozen mixed vegetables stir-fried in a sweet and savory teriyaki sauce, served over a bed of fluffy instant white rice for a satisfying and lightning-fast meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.60/serving

Dietary

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

Tags

• quick
• healthy
• savory
• stir-fry
• budget-friendly
• sweet

Ingredients

• 4 ounce chicken breast (boneless, skinless, cut into 1/2-inch strips)
• 1 tablespoon olive oil
• 0.5 cup frozen mixed vegetables
• 0.25 cup teriyaki sauce
• 0.5 cup instant white rice
• 0.5 teaspoon sesame seeds (for garnish)

Instructions

1. Cook the instant white rice according to package directions. Set aside.
2. Heat olive oil in a small skillet or wok over medium-high heat. Add the chicken breast strips and cook for 4-6 minutes, stirring frequently, until cooked through and lightly browned.
3. Add the frozen mixed vegetables to the skillet. Cook for 3-5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Pour in the teriyaki sauce and stir to coat the chicken and vegetables. Bring to a gentle simmer and cook for 1-2 minutes until the sauce slightly thickens.
5. Serve the Teriyaki Chicken Stir-Fry immediately over the cooked instant white rice, garnished with sesame seeds if desired.

Notes

If you prefer more heat, add a dash of red pepper flakes with the vegetables. Leftovers are great for lunch the next day.

Nutrition (per serving)

• Calories: 565
• Protein: 34.5 g
• Carbohydrates: 62.2 g
• Fat: 17 g
• Fiber: 2.2 g
• Sodium: 2377 mg
• Saturated Fat: 2.5 g
• Sugar: 15 g
• Cholesterol: 80 mg