A delicious and healthy stir-fry recipe with grilled teriyaki chicken.
Prep
20 minutesCook
15 minutesReady In
35 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 1 pound boneless, skinless chicken breasts | |
| 1/4 cup teriyaki sauce | |
| 2 tablespoons soy sauce | |
| 1 tablespoon honey | |
| 1 teaspoon minced garlic | |
| 1 teaspoon minced ginger | |
| 1 tablespoon vegetable oil | |
| 1 bell pepper, thinly sliced | |
| 1 red onion, thinly sliced | |
| 1 cup broccoli florets | |
| 1 carrot, grated | |
| 1/2 cup snap peas | |
| 2 green onions, chopped | |
| Cooked rice, for serving |
| 1. | Preheat grill to medium-high heat. |
| 2. | In a small bowl, whisk together teriyaki sauce, soy sauce, honey, minced garlic, and minced ginger. |
| 3. | Place chicken breasts in a large zip-top bag and pour half of the marinade over the chicken. Seal the bag and let the chicken marinate for 10-15 minutes. |
| 4. | Grill chicken for 6-8 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes. Slice chicken into strips. |
| 5. | Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper, red onion, broccoli, carrot, and snap peas. Cook, stirring frequently, until vegetables are tender-crisp, about 5-6 minutes. |
| 6. | Add sliced grilled chicken and remaining marinade to the skillet. Cook for 2-3 minutes, until heated through and coated in sauce. |
| 7. | Serve the stir-fry over cooked rice and sprinkle with chopped green onions. |
| 8. | Enjoy! |
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