Name: Teriyaki Chicken Stir-Fry
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil; 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes; 1 dash sea salt (or Himalayan salt); ¼ tsp. ground black pepper; 2 cloves garlic, finely chopped; ¼ cup reduced-sodium soy sauce; ¼ cup water; 3 Tbsp. honey; 1 tsp. finely chopped fresh ginger; 1 medium onion, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 cup broccoli florets; 2 cups cooked brown rice; ¼ cup sesame seeds

This simple Teriyaki Chicken Stir-Fry recipe is an easy place to start for those who are new to healthy cooking.

First, make sure all of your ingredients are prepped, and make sure your pan (or wok, if you have one) is super hot.

For best results, cook your Teriyaki Chicken Stir-Fry ingredients in batches: Start with the chicken, and once that’s cooked, remove it from the pan before tossing in your veggies.

Why cook your stir-fry in batches? Well, if it seems a bit high-maintenance, know that it’s worth it.

The goal of stir-frying is to quickly sear the ingredients until tender.

Crowding the pan increases the chances of your veggies steaming to the point of no return, while your chicken quickly becomes overcooked.

And in the end, it takes about the same amount of time regardless — so do the right thing, and cook your stir-fry in batches!

For an extra time-saving tip, double the teriyaki sauce and store half in the fridge. It makes for an even faster second dinner throughout the week.

And because this teriyaki chicken stir-fry recipe is so good, you’ll definitely want to make it again!

4.29 from 124 votes

Teriyaki Chicken Stir-Fry

For an easy to prepare meal loaded with fresh veggies try this healthy teriyaki chicken stir fry. Tender chicken breast, raw honey, and fresh ginger

Course Main Course

Cuisine Asian

Keyword High in Protein, Made Without Dairy

Prep Time 15 mins

Cook Time 27 mins

Total Time 42 mins

Servings 4 Servings (approx. ½ cup rice and 1½ cups stir-fry mixture each)

Calories 432 kcal

Author Beachbody

Ingredients

1 Tbsp. + 1 tsp. extra-virgin organic coconut oil
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
1 dash sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cloves garlic, finely chopped
¼ cup reduced-sodium soy sauce
¼ cup water
3 Tbsp. honey
1 tsp. finely chopped fresh ginger
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup broccoli florets
2 cups cooked brown rice
¼ cup sesame seeds

Instructions

Heat oil in large skillet over medium-high heat.
Add chicken; cook for 5 to 8 minutes, or until no longer pink in the middle.
Season with salt and pepper. Add garlic; cook, stirring frequently, for 1 minute. Remove from skillet. Keep warm. Set aside.
Add soy sauce, water, honey, and ginger to skillet. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; gently boil for 3 to 5 minutes, or until sauce thickens.
Add onion, bell peppers, and broccoli; cook covered, stirring occasionally, for 3 to 5 minutes, or until vegetables are tender-crisp.
Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until chicken is coated with sauce and heated through.
Evenly divide rice between four serving bowls. Evenly top with chicken mixture. Sprinkle evenly with sesame seeds.