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In the realm of quick and nutritious meals, Sweet and Savory Teriyaki Chicken and Broccoli Stir-Fry stands out as a delightful choice for both busy weeknights and weekend gatherings. This dish not only combines tender chicken with vibrant vegetables but also envelops them in a rich, flavorful sauce that balances sweetness and umami. The sweet and tangy notes from the teriyaki sauce harmonize perfectly with the savory elements of the chicken and the crunchy texture of the broccoli, making it a favorite for families and food enthusiasts alike.

Savory Teriyaki Chicken and Broccoli Stir-Fry

Discover the deliciousness of Sweet and Savory Teriyaki Chicken and Broccoli Stir-Fry, perfect for busy weeknights or impressing guests. This quick recipe combines tender chicken thighs, vibrant broccoli, and a rich teriyaki sauce that balances sweetness and umami for a mouthwatering experience. Packed with flavor and nutrients, plus easy to prepare and customizable, this dish is sure to become a favorite for families and food enthusiasts alike. Enjoy a delectable meal that doesn't sacrifice health!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon ginger, grated

1/4 cup soy sauce (low sodium)

1/4 cup teriyaki sauce

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds, for garnish

Green onions, sliced, for garnish

Cooked rice or noodles, for serving

Instructions
 

Prepare the Sauce:

    - In a small bowl, whisk together the soy sauce, teriyaki sauce, honey, and sesame oil. Set aside for later use.

      Cook the Chicken:

        - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

          - Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through. Stir occasionally to ensure even cooking.

            - Remove the chicken from the skillet and set aside.

              Sauté the Vegetables:

                - In the same skillet, add the remaining tablespoon of vegetable oil.

                  - Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

                    - Toss in the broccoli florets, red bell pepper, and snap peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

                      Combine Ingredients:

                        - Return the cooked chicken to the skillet with the vegetables.

                          - Pour the prepared sauce over the chicken and veggies, stirring to coat everything evenly.

                            Thicken the Sauce:

                              - Add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to the skillet. Stir well to combine, and let it cook for an additional 2 minutes until the sauce thickens.

                                Serve:

                                  - Remove from heat and garnish with sesame seeds and sliced green onions.

                                    - Serve hot over a bed of cooked rice or noodles for a complete meal.

                                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings