Teriyaki Chicken and Veggie Stir-Fry

1. 1

   In a large glass or ceramic bowl, whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper until fully combined. Add chicken and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate to marinate for 5 hours.

2. 2

   Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 more minutes. Add stir-fry sauce and toss until the vegetables are coated.

3. 3

   Remove chicken from the marinade and shake off any excess; discard the remaining marinade. Add the chicken to the vegetables in the wok and stir-fry until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C).

• Calories 336.93 kcal Moderate
• Protein 30.18 g Good Source
• Carbs 36.94 g Moderate
• Total Fat 6.23 g Moderate
• Saturated Fat 0.53 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 70.47 mg High
• Sodium 1320.38 mg High
• Fiber 1.86 g Low Source
• Sugar 17.28 g High
• Added Sugar 11.34 g High
• Calcium 246.43 mg Moderate
• Iron 1.96 mg Moderate
• Potassium 112.22 mg Low Source
• Vitamin A 32.7 mcg_rae Low Source
• Vitamin C 83.8 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄