Teriyaki Chicken Stir-Fry
Description
This teriyaki chicken stir-fry features broccoli, snow peas, scallions, and bell peppers for a quick and easy dinner the whole family will enjoy.
Ingredients
•
1/2 cup teriyaki marinade (such as Kikkoman®)
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1 tablespoon soy sauce
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1 teaspoon minced fresh ginger
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1 teaspoon brown sugar
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1/4 teaspoon red pepper flakes
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1/8 teaspoon black pepper
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1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
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1 bunch scallions, sliced
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2 cloves garlic, minced
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1 tablespoon sesame oil
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1 bunch broccoli, cut into florets
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1 cup snow peas, halved
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1 medium red bell pepper, diced
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1/2 cup stir-fry sauce (such as Kikkoman®)
Directions
1
Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2
Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3
Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).