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Overhead view of chicken teriyaki stir fry in a bowl, featuring red bell peppers, snap peas, carrots, and greens served over brown rice with lime wedges
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Chicken Teriyaki Stir Fry

Bold teriyaki flavor, fresh veggies, and ready in 30 minutes—this stir fry beats takeout any night of the week.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 328kcal
Author Katie G.

Ingredients

For the Sauce:

  • â…“ 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

  • Use maple syrup instead of honey, if desired.
  • Swap veggies based on what you have on hand.
  • Leftovers keep in the fridge for up to 3 days.
  • Nutritional information does not include rice for serving.

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