Ingredients
Scale
- 1 lb chicken breast, sliced into thin strips
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas
- 1/2 cup carrots, sliced
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Sesame seeds for garnish
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
- Add the sliced chicken and cook until browned and no longer pink, about 5-7 minutes. Set aside.
- In the same pan, add the remaining tablespoon of olive oil. Toss in the garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the broccoli, bell peppers, snap peas, and carrots. Stir-fry for about 3-4 minutes until the veggies are crisp-tender.
- Return the chicken to the pan and pour in the teriyaki sauce. Stir well to coat everything evenly, cooking for an additional 2 minutes.
- Serve over cooked rice or noodles, garnished with sesame seeds.
- Prep Time: 10
- Cook Time: 15