Description
A quick and delicious weeknight dinner featuring tender chicken, vibrant veggies, and a sweet-savory teriyaki sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Pepper (to taste)
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
- 1/2 medium onion
- 2 cups broccoli florets
- 1/2 red bell pepper
- 1/2 cup chicken broth
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1/4 cup (packed) brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic (minced)
Instructions
- Prep all your ingredients, cutting vegetables into bite-sized pieces.
- In a medium bowl, mix the sauce ingredients: mirin, soy sauce, rice vinegar, brown sugar, cornstarch, ginger, and minced garlic until combined.
- Cut chicken into 1-inch pieces, season with garlic powder and pepper, and coat with cornstarch.
- In a deep skillet over medium-high heat, heat 2 tablespoons olive oil. Cook half the chicken for 4 minutes, flip, and cook an additional 3-4 minutes. Transfer to a plate and repeat with remaining chicken.
- Sauté onions in the skillet for 1 minute, add broccoli and peppers, and cook for about 3 minutes until tender-crisp.
- Return chicken to the skillet, pour in the sauce, stir to coat, and cook until bubbling and thickened.
- Serve immediately.
Notes
Pair with rice or noodles, and garnish with sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg