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cooked chicken teriyaki stir fry garnished with cilantro sitting in a black nonstick skillet
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Chicken Teriyaki Stir Fry

This easy stir fry is a flavorful dinner recipe made in less than 30 minutes!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal
Author Ashley C.

Ingredients

For the Sauce:

  • ⅓ cup low sodium soy sauce or coconut aminos
  • 2 tablespoons cornstarch
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 3 cloves garlic minced

For the Stir Fry:

  • 1 lb boneless skinless chicken breast sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper sliced into thin strips
  • 8 oz sugar snap peas
  • 2 large carrots diced
  • 8 green onions sliced
  • 3 ounces baby bok choy leaves separated from stalk
  • 1 cup cilantro chopped
  • Quinoa or rice for serving
  • Lime wedges for serving

Instructions

  • In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
  • Heat a large skillet over high heat until very hot. Add enough oil to the skillet to coat the bottom of the pan.
  • Add all of the chicken into the hot pan and cook, tossing occasionally, until cooked through and starting to brown, about 5 minutes. Remove the chicken from the pan.
  • Add a little more oil to the pan. Add the bell peppers and sugar snap peas into the pan. Saute until they start to soften and char slightly, about 3 to 4 minutes. Add the carrots and green onions, and saute for about 2 minutes. Add the bok choy and saute for one additional minute.
  • Add the cooked chicken and the sauce into the pan and heat until the sauce starts to bubble and thicken. Add the cilantro in right before serving.
  • Serve over your choice of grain. Garnish with additional cilantro and lime wedge. Enjoy!

Notes

  • You can use maple syrup instead of honey, if desired. 
  • You can substitute other vegetables such as broccoli, water chestnuts, baby corn, etc.
  • Nutritional information does not include rice for serving.
  • Store the leftovers in the refrigerator for up to 2 days.

Nutrition

Calories: 328kcal | Carbohydrates: 31g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 885mg | Potassium: 840mg | Fiber: 4g | Sugar: 19g | Vitamin A: 8135IU | Vitamin C: 94.4mg | Calcium: 91mg | Iron: 2.9mg