Teriyaki Chicken Stir-Fry
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 cup broccoli florets
1 cup bell peppers, sliced (any color)
1 cup snap peas
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
½ cup teriyaki sauce
2 teaspoons sesame seeds (optional)
Cooked rice or noodles for serving
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and cook for about 5-7 minutes, or until they are browned and cooked through.
3. Add the onion, garlic, and ginger to the skillet, stirring frequently for about 2 minutes until fragrant.
4. Add the broccoli, bell peppers, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
5. Pour the teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until heated through.
6. Serve the stir-fry over cooked rice or noodles, and sprinkle with sesame seeds if desired.
Serves 4
Nutritional Information (per serving):
Calories: 320
Net Carbs: 20g
Protein: 30g
Fat: 12g
Tips & Variations:
- For a spicier kick, add a teaspoon of red pepper flakes or sliced jalapeños while cooking.
- Substitute the chicken with tofu or shrimp for a different protein option.