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
Instructions
- Prepare all ingredients by chopping vegetables and cutting chicken into uniform pieces.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, and ginger. Stir until sugar dissolves.
- Heat oil in a skillet over medium-high heat. Add chicken pieces and cook until golden brown (about 5–7 minutes).
- Add broccoli and bell peppers to the skillet; stir-fry for an additional 3–5 minutes until veggies are tender yet crisp.
- Pour the teriyaki sauce over chicken and vegetables; cook for another minute to coat well.
- Serve immediately over cooked rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg