• ½ cup teriyaki marinade (such as Kikkoman®)
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon brown sugar
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon black pepper
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 1 bunch scallions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 bunch broccoli, cut into florets
  • 1 cup snow peas, halved
  • 1 medium red bell pepper, diced
  • ½ cup stir-fry sauce (such as Kikkoman®)
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 3

    Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

  • Editor's Note:

    Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

    Source: Read Full Article