Teriyaki Chicken Stir Fry
Ingredients
Sauce
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1 tablespoon Cornstarch
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1/4 – 1/2 teaspoon Red pepper flakes
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1 tablespoon Minced ginger
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1 tablespoon Minced garlic
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1 tablespoon Rice vinegar
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3 tablespoons Honey
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1/3 cup Low-sodium soy sauce
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1/2 cup Water
Stir Fry
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Prepared brown rice, quinoa, noodles, or cauliflower rice, for serving
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Low-sodium soy sauce, for serving
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1 tablespoon Sesame seeds, optional
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2 Medium green onions, finely chopped, divided
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1 can Sliced water chestnuts, drained
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3 cups Chopped mixed vegetables of choice
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1 Red bell pepper, cut into strips
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1 1/4 pounds Boneless, skinless chicken breasts, cut into bite-size pieces
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1 tablespoon Extra-virgin olive oil, divided
Method
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01First prepare the sauce: In a small pot, place the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce is thickened, about 1 to 2 minutes or until sauce has thickened.
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02In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
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03Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
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04When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
