Recipes

Teriyaki Chicken Stir-Fry

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Teriyaki chicken stir-fry is a tasty meal you can make at home. It’s quick and easy to cook. You’ll love the mix of tender chicken, crunchy veggies, and sweet-savory sauce. This dish takes just 25 minutes to make and serves 4 people.

You only need a few simple ingredients for this recipe. Grab some chicken breast, broccoli, bell pepper, and onion. The sauce uses soy sauce, honey, and ginger. It’s so yummy! You’ll be glad you skipped takeout and made this instead.

Exact Ingredients List

This teriyaki chicken stir-fry recipe needs two sets of ingredients. One for the main dish and another for the tasty sauce. Let’s break them down so you can easily gather everything you need.

For The Chicken Stir-Fry

Here’s what you’ll need for the main part of your stir-fry:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup cashews
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds

These ingredients will give you a mix of tender chicken, crunchy veggies, and nutty flavors. The sesame seeds add a nice touch at the end.

For The Teriyaki Sauce

Now, let’s look at what you need for the yummy teriyaki sauce:

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch

This sauce brings together sweet, salty, and tangy flavors. The cornstarch helps thicken it up, so it coats your chicken and veggies nicely. You’ll love how it tastes!

Instructions

Start by cutting the chicken into bite-sized pieces. Season them with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until browned. Move it to a plate.

Add another tablespoon of oil to the skillet. Toss in the broccoli, bell pepper, and onion. Stir-fry for 4-5 minutes until crisp-tender.

While the veggies cook, make the sauce. In a bowl, mix soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch.

Put the chicken back in the pan with the veggies. Add garlic and cashews. Cook for 1 minute.

Pour in your tasty teriyaki sauce. Stir well to coat everything. Let it come to a boil, then turn down the heat. Simmer until the sauce thickens.

Sprinkle green onions and sesame seeds on top. Serve your stir-fry hot over rice. Enjoy your homemade meal!

Possible Substitutes List

You can easily customize this teriyaki chicken stir-fry with various substitutes. Here are some options:

Protein:

  • Tofu (for a vegetarian version)
  • Beef strips
  • Shrimp
  • Pork tenderloin

Vegetables:

  • Snow peas instead of broccoli
  • Carrots for extra crunch
  • Zucchini slices
  • Mushrooms for an earthy flavor

Nuts:

  • Peanuts in place of cashews
  • Sliced almonds
  • Leave out nuts for a nut-free version

Sauce ingredients:

  • Brown sugar instead of honey
  • Apple cider vinegar for rice vinegar
  • Ground ginger if fresh isn’t available

You can also swap olive oil for vegetable or canola oil. For a gluten-free version, use tamari instead of soy sauce. Feel free to mix and match these substitutes based on your preferences or what you have in your pantry.

How To Make It Diabetes-Friendly

You can make this teriyaki chicken stir-fry more diabetes-friendly with a few easy changes. Start by cutting back on the honey. Use just 1 tablespoon instead of 3. This lowers the sugar content.

For the sauce, try replacing half the soy sauce with extra chicken broth. This helps reduce sodium. You can also add more veggies to boost fiber and nutrients. Try doubling the broccoli and bell pepper amounts.

Consider these swaps:

  • Use brown rice instead of white
  • Replace cashews with almonds (lower in carbs)
  • Skip the sesame seeds

When cooking, use less oil to reduce calories. Try a non-stick pan or cooking spray. You can also steam the veggies instead of stir-frying them.

Portion control is key. Aim for a 1-cup serving of the stir-fry. Pair it with a side salad for extra fiber and nutrients.

Remember to check your blood sugar before and after meals. This helps you see how different foods affect your levels.

Tips, Tricks & Storing

Get ready before you start cooking. Cut up all your veggies and chicken first. This makes the cooking go faster and smoother.

Use a big skillet or wok. You need lots of space to stir-fry everything without crowding the pan. A crowded pan means steamed veggies instead of crisp ones.

Don’t overcook the veggies. They should be crisp-tender, not mushy. Cook them for just 4-5 minutes to keep that nice crunch.

Make extra sauce if you like it saucy. Double the teriyaki sauce recipe to have plenty for drizzling over your rice.

Try different veggies. Snow peas, carrots, or mushrooms are great in this dish too. Use what you have on hand or what’s in season.

Store leftovers in an airtight container in the fridge. They’ll stay good for 3-4 days. Reheat in the microwave or a skillet until hot.

Freeze for later. Put cooled leftovers in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.

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