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–+ servings
Meal Prep Chicken Teriyaki Broccoli! A classic recipe made with less sugar and soy free. An easy recipe that's quick, delicious and nutritious! Gluten Free + Low Calorie
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5 from 1 vote

Chicken Teriyaki Broccoli

Meal Prep Chicken Teriyaki Broccoli! A classic recipe made with less sugar and soy free. An easy recipe that's quick, delicious and nutritious! Gluten Free + Low Calorie
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Meal Prep
Cuisine: Asian
Diet: Gluten Free
Servings: 4 servings
Author: Megan Olson

Ingredients

  • 1 1/4 lb Boneless Skinless Chicken Breast cut into bite-sized pieces
  • 1 tablespoon Low Sodium Soy Sauce or coconut aminos
  • 1/4 cup Low Sodium Soy Sauce or coconut aminos
  • 1/4 tablespoon Salt or rice wine vinegar
  • 1/4 teaspoon Pepper
  • 3 tablespoons Cornstarch or arrowroot powder
  • 1/4 cup Water
  • 3 tablespoons Honey
  • 1 tablespoon Rice Wine Vinegar
  • 2 tablespoons Garlic minced
  • 1 tablespoon Ginger minced
  • 1/4 tablespoon Red Pepper Flakes
  • 1 1/2 cups Broccoli Florets sliced small
  • 1 cup Carrots sliced in coins
  • 1 cup Snap Peas
  • 3 Green Onions chopped and divided in half
US Customary - Metric

Instructions

  • Place the chicken pieces in a medium bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
  • In a separate medium bowl, whisk together the remaining 1/4 cup soy sauce, water, honey, rice vinegar, garlic, ginger, red pepper flakes, and remaining 2 teaspoons cornstarch until smoothly combined. Set aside.
  • Heat a large nonstick skillet or wok over medium-high heat. Spray the pan with cooking oil. Once the oil is simmering, add the chicken pieces in an even layer. Let it cook undisturbed for 2 to 3 minutes then turn the chicken pieces and cook another 2 to 3 minutes.
  • Add the broccoli and carrots to the pan and toss to combine with the chicken. Cook 5 minutes then add the snap peas along the sauce.
  • Cook until the sauce thickens and appears glossy, about 2 to 4 minutes. Stir in half of the green onions. Toss to combine cooking another minute before removing from the heat.
  • Serve hot over cooked rice topped with the remaining half of green onions.

Notes

  • This recipe uses 1/4 cup plus 1 tablespoon of soy sauce or coconut aminos.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 29g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1372mg | Potassium: 921mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6106IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 2mg