Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup fresh broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Cooked rice or quinoa for serving
Instructions
- Chop all vegetables and cut chicken into uniform pieces.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, and ground ginger. Stir until sugar dissolves.
- Heat a skillet over medium-high heat. Optionally add oil and cook chicken pieces until golden brown (about 5–7 minutes).
- Add broccoli and bell peppers to the skillet, stir-frying for an additional 3–5 minutes until tender yet crisp.
- Pour teriyaki sauce over chicken and vegetables; cook for another minute until well-coated.
- Serve immediately over cooked rice or quinoa, garnishing with sesame seeds or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg