Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas
Quick-cooked chicken and vegetables in a glossy, savory-sweet sauce that clings perfectly. This asian-inspired quick meals ready in about 25 minutes pairs chicken breasts, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, sliced into 1/2-inch strips chicken breasts
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 cup, trimmed snap peas
- 1/4 cup water
- 1/4 cup, sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp cornstarch, and 1 tbsp sesame oil in a bowl.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high. Sear 1 lb sliced chicken for 5-6 minutes until golden, then set aside.
- Step 3: Add 2 cups broccoli florets and 1 cup snap peas to skillet; stir-fry 3-4 minutes until crisp-tender.
- Step 4: Pour in 1/4 cup water and the teriyaki sauce, then simmer 2 minutes until thickened.
- Step 5: Return chicken to skillet, toss to coat, and cook 1 minute. Sprinkle with 1/4 cup sliced green onions.
Frequently asked questions
How long does Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Teriyaki Chicken with Broccoli and Snap Peas?
Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe was a hit with my family! The teriyaki sauce was perfect and the chicken was so tender.
- ★★★★☆
Cooked it for my kids, they loved it! Only took 25 minutes as promised.
- ★★★★☆
The chicken was a bit dry, but the flavors were great.
