Description
This Teriyaki Chicken with Broccoli and Bell Peppers is a quick, healthy, and flavorful stir-fry that brings together juicy chicken, crisp vegetables, and a savory-sweet homemade teriyaki sauce. Perfect for a weeknight dinner or meal prep!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tablespoons olive oil (or any cooking oil of choice)
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
For the Teriyaki Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch, mixed with 2 tablespoons water to make a slurry
- ¼ cup water (for sauce consistency)
Optional for garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the chicken and veggies: Cut the chicken breasts into bite-sized pieces. Slice the bell peppers and chop the broccoli into florets. Mince the garlic and ginger.
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and water. Heat over medium heat until it begins to simmer. Slowly stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glossy consistency. Set aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chicken pieces and sauté for about 6-8 minutes, until browned and cooked through. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, add another tablespoon of olive oil. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Toss in the broccoli and bell peppers, stir-frying for 4-5 minutes until tender-crisp.
- Combine and serve: Return the cooked chicken to the pan and pour the teriyaki sauce over the chicken and vegetables. Toss everything together to coat evenly and cook for another 2-3 minutes. Garnish with sesame seeds and chopped green onions if desired.
Notes
- Make it spicier: Add red pepper flakes or sliced chili peppers to the stir-fry if you like a bit of heat.
- Vegetable swaps: You can substitute the broccoli and bell peppers with other veggies like snap peas, carrots, or zucchini.
- For a gluten-free version: Use tamari or coconut aminos instead of soy sauce and check the labels of any other ingredients for hidden gluten.
- Meal prep: This dish stores well in the fridge for up to 3 days and reheats nicely. Great for batch cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g