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Teriyaki Chicken Stir-fry

Teriyaki Chicken Stir-fry
Teriyaki Chicken Stir-fry
Try this recipe from Utah Extension. You can personalize it with your favorite fresh or frozen vegetables.


  • 2 chicken breasts
  • 1/2 c. soy sauce (reduced sodium)*
  • 1/2 tsp. ground ginger
  • 1 clove garlic, minced
  • 1/2 c. water
  • 2 Tbsp. sugar
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 c. sliced mushrooms
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water


Cut chicken into 1-inch cubes. Combine soy sauce, ginger, garlic, ½ cup water and sugar in small bowl. Add chicken and soak 30 to 60 minutes. Over medium-high heat, stir-fry chicken in water or broth until done. Remove from pan and keep warm. Add vegetables to pan and stir-fry until crisp tender. Add chicken back into pan. Combine cornstarch and 2 Tbsp. water; add to pan and cook until thick. Serve with brown rice.

Makes four servings. Each serving has 160 calories, 16 grams (g) protein, 2 g fat, 21 g carbohydrate, 2 g fiber and 1,140 milligrams (mg) sodium.

* To reduce sodium, use ¼ cup soy sauce and ¼ cup water.  Making this change will reduce the sodium content to 610 mg per serving.

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