Description
A quick and tasty teriyaki chicken stir fry with crispy vegetables and crunchy cashews, perfect for a speedy dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 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
- 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
Instructions
- Season the chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 4-5 minutes. Transfer to a plate.
- Add the remaining 1 tbsp olive oil to the skillet. Stir fry the broccoli, bell pepper, and onion until crisp-tender, about 4-5 minutes.
- In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, ginger, and cornstarch to make the teriyaki sauce.
- Return the chicken to the skillet with the veggies. Add the garlic and cashews and cook for 1 minute. Pour in the teriyaki sauce, stirring well to coat. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
- Garnish with green onions and sesame seeds. Serve hot over steamed rice and enjoy!
Notes
This dish can be easily customized with different vegetables or proteins. Serve over rice or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki chicken, stir fry, quick dinner, easy recipe, healthy meal