By Luca Golarz
Chicken & Vegetable Stir-Fry
13 steps
Prep:30minCook:1h
Updated at: Sun, 24 Aug 2025 03:00:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
60
High
Nutrition per serving
Calories926.7 kcal (46%)
Total Fat22.3 g (32%)
Carbs112.8 g (43%)
Sugars31.6 g (35%)
Protein48.1 g (96%)
Sodium3651.8 mg (183%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
Prepare the Rice
Step 1
Cook 2⅓ cups of uncooked rice according to package instructions.
Step 2
Once done, fluff with a fork and set aside.
Cook the Chicken
Step 3
Heat 25ml sesame oil in a large skillet or wok over medium-high heat.
Step 4
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
Step 5
Drain excess juices from the pan and place chicken in a bowl with the teriyaki sauce.
Stir-Fry the Vegetables
Step 6
In the same pan, add the remaining 25ml sesame oil and garlic (12g), stirring for 30 seconds until fragrant.
Step 7
Add broccoli (490g), carrots (210g), and peas (210g).
Step 8
Stir-fry for 3-5 minutes, keeping them slightly crisp.
Combine Everything
Step 9
Return the cooked chicken and teriyaki sauce to the pan with the vegetables.
Step 10
Stir everything for another 2-3 minutes, allowing the sauce to coat the ingredients.
Marinating for Flavour
Step 11
Turn off the heat and let the stir-fry sit in the pan for 30 minutes, stirring occasionally.
Step 12
If meal prepping for later, allow to cool for 4-6 hours in the fridge before portioning.
Serving
Step 13
Once plated, sprinkle in chia seeds (35g) and sesame seeds (35g).
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