Chicken Teriyaki Stir-Fry

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Towards the end of my pregnancy, I wasn't in the mood to eat too often. Not because I was having food aversions, but because I felt like there was NO. MORE. ROOM. in my stomach. Every inch of space felt like it was taken, and food was the last thing I wanted to add to the equation.

Since I still needed to feed my growing baby (and my husband), I preferred lighter meals when I had the energy to cook. I made this Chicken Teriyaki Stir-Fry, which was packed with vegetables and had amazing flavor. It was light enough for me, but when paired with some rice made a full meal. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. oil
• 1 lb. chicken breasts, cut into strips
• 3 carrots, peeled and sliced thin
• 1 red pepper, sliced into thin strips
• 12 oz. fresh broccoli florets
• 8 oz. mushrooms, sliced
• 1 onion, sliced thin
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup light brown sugar
• 1 1/2 tbsp. agave nectar
• 2 tbsp. rice vinegar
• 2 tsp. garlic, minced
• 2 tsp. ginger, grated
• 1/4 cup water
• 2 tsp. cornstarch
• Sesame seeds, for serving
• Rice, for serving

Mix soy sauce, brown sugar, agave nectar, vinegar, garlic and ginger in a small bowl. Mix water and cornstarch until cornstarch is dissolved and add to soy sauce mixture. Set aside.

Fill a medium saucepan halfway with water. Heat water to boiling. Add broccoli and cook for 3 minutes. Drain and set aside.

Heat 1 tsp. oil in a large skillet. Add chicken and cook until done, about 7 minutes. Remove chicken and set aside.

Add remaining 1 tsp. oil to skillet. Add carrots, red peppers, mushrooms, and onions. Cook until tender, about 5-7 minutes. 

Add broccoli and chicken to skillet with other vegetables. Add soy sauce mixture and cook until well-coated, about 3 minutes. Serve over rice and sprinkle with sesame seeds.

Source: SK Original