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Teriyaki Chicken Veggie Stir-Fry

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
345 min
SERVINGS
4 servings
Dinner
Teriyaki Chicken Veggie Stir-Fry
Ingredients
  • 1/2 cup teriyaki marinade (such as Kikkoman®)
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon black pepper
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 1 bunch scallions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 bunch broccoli, cut into florets
  • 1 cup snow peas, halved
  • 1 medium red bell pepper, diced
  • 1/2 cup stir-fry sauce (such as Kikkoman®)
Instructions
1
Combine marinade ingredients such as teriyaki sauce, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic container. Mix until smooth and well combined. Add chicken to the mixture and coat evenly, ensuring each piece is fully covered. Cover the container with plastic wrap and refrigerate for 5 hours, allowing the flavors to meld together.
2
Preheat a wok over medium-high heat. Add scallions, garlic, and sesame oil to the pan; stir-fry for approximately 1 minute. Introduce broccoli, snow peas, and bell pepper to the wok; stir-fry for an additional 2 minutes. Add a stir-fry sauce to the mixture and blend until the vegetables are evenly coated.
3
Remove chicken from its marinade and gently shake off any excess; discard the remaining marinade. Introduce the chicken back into the wok and stir-fry until it reaches an internal temperature of 165 degrees Fahrenheit, indicating that the chicken is cooked through and no longer pink in the center.