Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 1 cup bell peppers (any color)
- 1 cup carrots (thinly sliced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic (minced)
- Rice or quinoa for serving
Instructions
- Wash and chop all vegetables.
- Heat oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (5–7 minutes).
- Mix soy sauce, brown sugar, and minced garlic in a bowl until the sugar dissolves.
- Add vegetables to the skillet and stir-fry until tender yet crisp.
- Pour teriyaki sauce over chicken and vegetables; toss to coat evenly.
- Serve over steamed rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 420
- Sugar: 9g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg