Teriyaki Chicken Stir Fry

                           TERIYAKI CHICKEN STIR FRY 

 As much as I don’t want to consider myself picky (can we call me particular instead?), the truth is, I demand a lot from my dinners, especially the ones I cook on weeknights. My ideal dinner needs to be healthy, reasonably easy to make, minimize dishes, AND taste indisputably delicious. Too much to ask? I don’t think so, and neither does this healthy Teriyaki Chicken Stir Fry!

Author: NITU VERMA 

Prep Time: 25 minutes 

Cook Time: 10 minutes 

Total Time:25minutes

Yield: 2 servings 

Method: cook 

Course: Main Course 

Cuisine: Japanese 

 Ingredients For the Stir Fry: 

For the Stir Fry:

1 tablespoon extra-virgin olive oil — divided

1 1/4 pounds boneless, skinless chicken breasts — cut into bite-size pieces

1 red bell pepper — cut into strips

3 cups chopped mixed vegetables of choice — such as asparagus, broccoli, or snap peas

1 (8-ounce) can sliced water chestnuts — drained

2 medium green onions — finely chopped, divided

1 tablespoon sesame seeds — optional

Low-sodium soy sauce — for serving

For the Sauce:

1/2 cup water

1/3 cup low-sodium soy sauce

3 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4–1/2 teaspoon red pepper flakes

1 tablespoon cornstarch — mix with 2 tablespoons water to create a slurry

Instructions

1.First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly       combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.

2.In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until   the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.

3.Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.

4.When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken       through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce  as desired.

Nutrition Information

Amount per serving (1 of 4 (without rice)) — Calories: 338, Fat: 8g, Saturated Fat: 1g, Cholesterol: 91mg, Potassium: 936mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 18g, Protein: 35g, Vitamin A: 1794%, Vitamin C: 48%, Calcium: 65%, Iron: 4%

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