Name: Light Teriyaki Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japan
Ingredients: 150 g chicken breast; 100 g broccoli; 0.5 red bell pepper; 0.25 onion; 1 carrot; 150 g cooked brown rice; 1 tbsp low-sodium soy sauce; 1 tsp honey; fresh ginger; 1 tsp sesame oil

Light Teriyaki Chicken and Vegetable Stir-Fry

Reduced sugar teriyaki sauce. Fast stir-fried vegetables.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

150 g chicken breast
100 g broccoli
0.5 red bell pepper
0.25 onion
1 carrot
150 g cooked brown rice
1 tbsp low-sodium soy sauce
1 tsp honey
fresh ginger
1 tsp sesame oil

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix 4 min

Stir-fry chicken in pieces for 4 minutes on medium heat. Taste the saltiness at the end.
Step 2 Mix 5 min

Add vegetables and stir-fry for 5 minutes on high heat. Measure the ingredients before you start.
Step 3 Serve

Pour soy sauce, honey, ginger, and sesame oil. Serve with rice

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Gluten
Soy
Sesame

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal protein from recipe

Use: tempeh, smoked tofu or cooked legumes in the same quantity

Why: Animal protein provides amino acids and umami; tempeh or legumes cover protein and satiety.

Tip: Marinate tempeh for 10 minutes with soy sauce and garlic before stir-frying for a more intense flavor.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetable quantity in Light Teriyaki Chicken and Vegetable Stir-Fry.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Stir-fry chicken in pieces for 4 minutes on medium heat. Taste the saltiness at the end.
2 Add vegetables and stir-fry for 5 minutes on high heat. Measure the ingredients before you start.
3 Pour soy sauce, honey, ginger, and sesame oil. Serve with rice