Teriyaki Chicken and Vegetable Stir Fry

Here’s a nutritious and kid-friendly Asian lunch recipe for Teriyaki Chicken and Vegetable Stir Fry:

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and cook for 30 seconds until fragrant.
4. Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the cooked chicken to the skillet with the vegetables.
6. Pour the prepared teriyaki sauce over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Serve the teriyaki chicken and vegetable stir-fry over cooked rice.

This recipe is packed with protein from the chicken and a variety of colorful vegetables, making it a nutritious and delicious option for kids. Enjoy!