Julie Knott

Chicken Teriyaki Stir-Fry

Hi, friends happy Thursday! I have a new easy dinner for you all that I wanted to share. As always, it’s super quick and very healthy!

This is a quick stir-fry that is versatile and easy enough to make any night of the week. You start with chicken and broccoli – I always throw the broccoli in with my chicken since they take the longest to cook. That way, everything finishes cooking at the same time. Next, mix in the other veggies for a few more minutes and toss it all in the soy sauce at the end (if you’re Gluten Free, use your favorite liquid aminos instead of the soy sauce). Once the chicken is fully cooked and the veggies are soft and tender, dinner is ready. Easy peasy!

You can also use any vegetables you have on hand that you need to use up and it comes together in 20-minutes. Make the rice along side it and dinner will be on the table before you get take-out delivered!

What’s your favorite weeknight dinner? Let me know in the comments below. Happy cooking!

Chicken Teriyaki Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons sesame oil
  • 1lb. chicken breasts, cut into bite-sized pieces
  • 1 head broccoli, diced
  • 1 red bell pepper, diced
  • 1 handful snow peas
  • 1 1/2 cups green cabbage, cut into pieces
  • 1/4 cup low-sodium soy sauce
  • Rice, to serve (optional)

Directions

  1. In a large pan, heat the sesame oil over me medium heat. Add the chicken and broccoli to the pan and toss in oil. Cook until chicken is half-way cooked through, about 3-4 minutes.
  2. Add the red bell pepper, snow peas, and cabbage, and cook until chicken is nearly cooked through and vegetables begin to soften, about 3-4 minutes..
  3. Toss with soy sauce and finish cooking, about 1-2 minutes.
  4. Serve immediately with rice or any other side and enjoy!

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