Honey Teriyaki Chicken Stir-fry
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
Bottled teriyaki sauce and a kiss of honey give this simple stir-fry a memorably sweet and flavorful glaze. Crunchy carrots and snow peas fill the plate with color and snap.
The High Five
- 1 large boneless, skinless chicken breast
- 2 large carrots, halved and sliced on a diagonal
- 2 cups snow peas, fresh or frozen, stems removed
- 1/3 cup teriyaki sauce
- 2 tablespoons honey
Pantry and Kitchen Items
- 1 tablespoon canola oil
- Red pepper flakes, optional
- Slice the chicken breast across the grain in thin slices, then cut them into 3/4 inch strips. Set aside.
- Prep the vegetables and reserve. In a cup, mix the teriyaki sauce and honey.
- Place a large wok or skillet over high heat for a minute, until the pan is very hot. Add the oil and swirl to coat the pan, then add the chicken. If using red pepper flakes, add a generous pinch now. Stir frequently for about 3 minutes, until the chicken is no longer pink and has some browned spots.
- Add the carrots and snow peas and keep stirring for about 1 minute. When the chicken is cooked through and the vegetables are crisp-tender, stir the teriyaki sauce mixture again and pour it over the chicken and vegetables. Stir to coat and thicken the sauce for 1-2 minutes, and serve hot.
Serve over hearty, nutty brown rice. Or, add cooked udon noodles to the stir-fry at the end, coating them with the teriyaki sauce.
340 calories, 9 g. fat, 50 mg. cholesterol, 940 mg. sodium, 41 g. carbohydrate, 5 g. fiber, 25 g. protein