How to Make Keisha's Teriyaki Chicken Stir-Fry - A Step-by-Step Guide

Keisha's Teriyaki Chicken Stir-Fry is a delicious and nutritious dish that is perfect for those busy weeknights when you want to whip up a quick and satisfying meal. This recipe combines tender chunks of chicken with a medley of crisp, fresh vegetables, all coated in a savory and slightly sweet teriyaki sauce.

This stir-fry is not only flavorful, but it is also a great way to get your daily serving of vegetables. The colorful array of veggies, such as bell peppers, broccoli, snap peas...

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Ingredients

  • 6 (5 ounce) skinless, boneless chicken breasts, cubed
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper, cut into strips
  • 1 medium red bell pepper, cut into strips
  • 1 medium yellow bell pepper, cut into strips
  • 1 medium orange bell pepper, cut into strips
  • 1 large onion, chopped
  • 2 cups frozen mixed vegetables, thawed
  • 1 cup fresh bean sprouts
  • ½ cup sliced water chestnuts, drained
  • ¼ cup soy sauce
  • ¼ cup teriyaki sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
  • Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.
  • Nutrition

    268 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 81mg
    • Sodium: 1162mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 34g
    • Vitamin C: 123mg
    • Calcium: 48mg
    • Iron: 3mg
    • Potassium: 636mg