Teriyaki Chicken Stir-Fry

This teriyaki chicken stir-fry features broccoli, snow peas, scallions, and bell peppers for a quick and easy dinner the whole family will enjoy.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 305 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon minced fresh ginger
• 1 medium red bell pepper, diced
• 1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 bunch scallions, sliced
• 1 bunch broccoli, cut into florets
• 1 cup snow peas, halved
• 0.25 teaspoon red pepper flakes
• 0.125 teaspoon black pepper
• 0.5 cup teriyaki marinade (such as Kikkoman®)
• 0.5 cup stir-fry sauce (such as Kikkoman®)

Recipe Instructions

Step 1

Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.

Step 2

Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.

Step 3

Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).