Healthy Chicken Teriyaki
This healthy chicken teriyaki comes together in just 30 minutes, is less than 290 calories, and is the perfect meal for a busy weeknight.
Servings: 4 servings
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
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 teriyaki stir-fry cooks very quickly once you start, so be sure to chop up all of your chicken and vegetables before you turn on the stove.
- Don’t overcrowd the pan with chicken and vegetables, or they will steam instead of sear. You may need to cook the meal in batches to avoid this.
- Don’t constantly stir the chicken, or it won’t sear properly. Give it time to cook before flipping or stirring it.
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