Teriyaki Stir Fry

Ingredients

Protein & Veggies

1.25–1.5 lb Sydney’s boneless chicken breast, cut into bite-size pieces
1 tbsp neutral oil (canola, avocado, or light olive oil)
1 red bell pepper, sliced
1 cup broccoli florets
1 cup sliced carrots (coins or matchsticks)
1 cup snap peas or green beans
2–3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger, optional)

For Serving

2–3 cups cooked rice or noodles
Sesame seeds (optional)
Extra green onion tops, sliced

Cooking Instructions

01

Cut chicken into bite-size pieces. Slice bell pepper, carrots, broccoli, and snap peas. Mince garlic and grate ginger.

02

Heat a large skillet or wok over medium-high heat. Add oil, then chicken in a single layer. Reheat 2–3 minutes, stirring occasionally, until browned and cooked through. Remove chicken to a plate.

03

In the same pan, if needed add a tiny splash of oil. Add the firm veggies first: carrots and broccoli. Stir-fry 2–3 minutes. Add bell pepper, snap peas, garlic, and ginger, plus the white parts of the green onions. Stir-fry another 2–3 minutes until crisp-tender.

04

Return chicken (and any juices) to the pan. Then pour sauce packet into the pan. Cook, stirring, 1–3 minutes until the sauce thickens and coats everything in a glossy glaze.