Ingredients
- Chicken breast strips
- Bell peppers (red & green)
- Broccoli florets
- Corn kernels
- Soy sauce
- Teriyaki sauce
- Garlic
- Ginger
- Honey or brown sugar
- Cornstarch (for thickening)
- Olive oil or sesame oil
- Steamed white rice
Instructions
- Heat olive oil or sesame oil in a wok over medium-high heat until shimmering.
- Add chicken breast strips and cook until golden brown on all sides; remove and set aside.
- In the same wok, stir-fry chopped bell peppers, broccoli florets, and corn kernels for 3-4 minutes until tender yet crisp.
- Whisk together soy sauce, teriyaki sauce, minced garlic, grated ginger, honey (or brown sugar), and cornstarch slurry in a mixing bowl.
- Return chicken to the wok with vegetables; pour the prepared sauce over them. Simmer for an additional 2-3 minutes until coated in glaze.
- Serve over steamed rice and garnish with sesame seeds and green onions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 400
- Sugar: 10g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg