Chicken Teriyaki Stir Fry

Serves 4

This simple yet delicious teriyaki stir fry will have dinner to the table in minutes.


  • 2 boneless skinless Smart Chicken breasts, cut into 1-inch pieces

  • 1 tablespoon + 2 teaspoons canola oil

  • 1½ cups snap peas

  • 1 cup red bell peppers, cut into ½-inch pieces

  • Salt and pepper to taste

  • ¼ cup soy sauce

  • ½ cup water

  • 3 tablespoons brown sugar

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 tablespoon honey

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

  • 2 tablespoons sesame seeds


Heat a tablespoon of oil in a wok or large pan over medium-high heat until it’s just ready to smoke. Add the peppers and snap peas and cook until softened and lightly browned, 3 to 4 minutes. Season to taste with salt and pepper.

Remove the vegetables to a plate and cover with foil to keep warm. Add 2 teaspoons of oil to the pan. Add the chicken, and season with salt and pepper to taste. Cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes.

Meanwhile, in a small pot over medium-high heat, combine the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil. Stir until sugar is dissolved, about 3 minutes. Bring to a boil. Add the cornstarch mixture to the sauce and boil for 1 to 2 minutes, until sauce is thick enough to coat the back of a spoon.

Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and serve.