30-Minute Honey Teriyaki Chicken Stir-Fry
A vibrant stir-fry combining tender chicken cubes with crisp bell peppers, broccoli, and onions in a glossy honey-sweetened teriyaki sauce. The homemade sauce balances savory soy sauce with natural honey sweetness and fresh ginger heat. Served over nutty brown rice and topped with sesame seeds, this colorful dish delivers restaurant-quality flavors in under 30 minutes. Perfect for busy weeknight dinners when you want something healthy and satisfying that pleases the whole family.
Ingredients
- 1 Tbsp extra-virgin organic coconut oil
- 1 tsp extra-virgin organic coconut oil
- 1 lb raw chicken breast, boneless, skinless, cut into 1-inch cubes
- 1 dash sea salt(optional)
- ¼ tsp ground black pepper
- 2 cloves garlic, finely chopped
- ¼ cup reduced-sodium soy sauce
- ¼ cup water
- 3 Tbsp honey
- 1 tsp fresh ginger, finely chopped
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 cups cooked brown rice
- ¼ cup sesame seeds
Instructions
- 1
Heat oil in large skillet over medium-high heat
- 2
Add chicken and cook until no longer pink in the middle
- 3
Season with salt and pepper, add garlic and cook stirring frequently
- 4
Remove chicken from skillet and keep warm
- 5
Add soy sauce, water, honey, and ginger to skillet and bring to a boil stirring frequently
- 6
Reduce heat and gently boil until sauce thickens
- 7
Add onion, bell peppers, and broccoli, cook covered stirring occasionally until vegetables are tender-crisp
- 8
Add chicken mixture and cook stirring frequently until chicken is coated with sauce and heated through
- 9
Divide rice between serving bowls and top with chicken mixture
- 10
Sprinkle with sesame seeds
Tips
Cut chicken into uniform 1-inch pieces for even cooking and tender results
Cook vegetables just until tender-crisp to maintain bright colors and nutrients
Let sauce reduce properly for the right consistency to coat ingredients
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Prep vegetables and make sauce up to 1 day ahead, store separately
Serve immediately while hot for best texture and flavor
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Don't skip reducing the sauce or it won't coat properly
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain thoroughly first. Add frozen vegetables directly to the hot skillet and cook for 2-3 minutes less time to prevent overcooking.
How long will the leftover stir-fry keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
Can I make this ahead for meal prep?
Yes, cook completely and divide into containers with rice. The flavors actually improve overnight. Reheat portions as needed throughout the week.