Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Mix soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a bowl to make the teriyaki sauce.
- Heat sesame oil in a large skillet over medium-high heat.
- Cook chicken strips until browned and cooked through, about 5-7 minutes.
- Add vegetables to the skillet and stir-fry for another 3-4 minutes until tender-crisp.
- Pour the teriyaki sauce over the stir fry and toss to coat evenly.
- Cook for an additional 2 minutes until sauce thickens slightly.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Use fresh vegetables for best flavor.
- Adjust sauce ingredients to taste for sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg