Teriyaki Glazed Chicken Stir-Fry

Name: Teriyaki Glazed Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1.5 pound chicken breast (boneless, skinless, thinly sliced against the grain); 1 tablespoon canola oil; 16 ounce frozen stir-fry vegetable mix; 0.5 cup soy sauce (low sodium); 0.25 cup honey; 2 tablespoon rice vinegar; 1 teaspoon ginger powder; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch; 2 tablespoon water; 4 instant brown rices (4 servings); 0.25 teaspoon salt; 0.25 teaspoon black pepper

Thinly sliced chicken and a colorful mix of frozen vegetables are quickly stir-fried and coated in a sweet and savory homemade teriyaki sauce, served over fluffy instant brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy

Dietary

High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, thinly sliced against the grain)
1 tablespoon canola oil
16 ounce frozen stir-fry vegetable mix
0.5 cup soy sauce (low sodium)
0.25 cup honey
2 tablespoon rice vinegar
1 teaspoon ginger powder
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
2 tablespoon water
4 instant brown rices (4 servings)
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Prepare instant brown rice according to package directions while you cook the stir-fry.
In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, ginger powder, and toasted sesame oil. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
Season the thinly sliced chicken breast with salt and black pepper.
Heat canola oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the frozen stir-fry vegetable mix to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. You may need to add a splash of water if the pan becomes too dry.
Return the cooked chicken to the skillet with the vegetables. Whisk the teriyaki sauce mixture again and pour it over the chicken and vegetables. Bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables. Serve immediately over instant brown rice.

Notes

Ensure all vegetables and chicken are cut into similar-sized pieces for even cooking. For added crunch, sprinkle with sesame seeds before serving.

Nutrition (per serving)

Calories: 625
Protein: 51 g
Carbohydrates: 65 g
Fat: 15 g
Fiber: 7 g
Sodium: 1300 mg
Saturated Fat: 2.5 g
Sugar: 18 g
Cholesterol: 105 mg