Teriyaki Chicken Stir Fry

Ready in 30 minutes and just as tasty as Asian take out! We love this quick dinner and it's easy to customize with different proteins and veggies.

Course Chicken

Cuisine Asian

Keyword chicken stir fry, low carb stir fry

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Karly Campbell

Equipment

Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons vegetable oil divided
1 cup broccoli florets
1 cup cauliflower florets
2 cups chopped bell peppers
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey substitute
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste

Instructions

Heat a large skillet or wok over medium high heat. Add one tablespoon of vegetable oil to the skillet to heat.
Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside.
Add another tablespoon of oil to the skillet. Stir in the peppers, broccoli, and cauliflower and let cook for 5 minutes or until tender-crisp, stirring often.
Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.
Return chicken to the pan and cook for 2 minutes while stirring.
Serve immediately.

Notes

You may swap sriracha for the chili paste, if that's what you have on hand.

Please note: The honey substitute I use contains xylitol, which is perfectly safe for humans but toxic to dogs. Be careful if you have dogs in the house.

Nutrition