Fried Chicken Sauce

This quick-cooking stir-fry brings together tender chicken breast and a medley of crunchy vegetables in a savory, slightly sweet teriyaki sauce. The dish features crisp celery, carrots, red cabbage, and water chestnuts that provide a delightful textural contrast to the juicy chicken. It is a perfect weeknight meal that comes together in under thirty minutes, offering a healthy yet satisfying option for the whole family. The combination of sesame oil and low-sodium teriyaki creates a flavorful profile reminiscent of classic Japanese home cooking. Serve it hot over steamed rice or noodles for a complete, comforting dinner that is both nutritious and delicious.

Cooking Method: Frying, Stir Frying

Cuisine: Japanese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 105.5

Description

This quick-cooking stir-fry brings together tender chicken breast and a medley of crunchy vegetables in a savory, slightly sweet teriyaki sauce. The dish features crisp celery, carrots, red cabbage, and water chestnuts that provide a delightful textural contrast to the juicy chicken. It is a perfect weeknight meal that comes together in under thirty minutes, offering a healthy yet satisfying option for the whole family. The combination of sesame oil and low-sodium teriyaki creates a flavorful profile reminiscent of classic Japanese home cooking. Serve it hot over steamed rice or noodles for a complete, comforting dinner that is both nutritious and delicious.

Ingredients

3/4 pound Skinned, boned chicken breast, cut into 1-inch pieces
1/4 cup Low-sodium teriyaki sauce, divided
1 teaspoon Dark sesame oil
1 cup Diagonally sliced celery
3/4 cup Thinly sliced carrot
1 Clove garlic, crushed
1 cup Coarsely shredded red cabbage
1 (8-ounce) can sliced water chestnuts, drained

Directions

1
Combine chicken and 1 tablespoon of the teriyaki sauce in a bowl; stir well to coat.
2
Heat sesame oil in a nonstick skillet over medium-high heat.
3
Add celery, carrot, and garlic; stir-fry for 1 minute.
4
Stir in cabbage and water chestnuts; remove from skillet and set aside.
5
Add the marinated chicken to the hot skillet; stir-fry for 3 minutes until cooked through.
6
Add the remaining teriyaki sauce; stir-fry for 1 minute to glaze the chicken.
7
Return the cabbage mixture to the skillet; stir-fry for 1 minute or until heated through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 105.5kcal

% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 573.6mg24%
Total Carbohydrate 21.1g8%
Dietary Fiber 7.7g31%
Sugars 10.5g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Substitutions: You can use gluten-free tamari instead of regular teriyaki sauce for a gluten-free version.

Tips: For extra flavor, garnish with sliced green onions or sesame seeds before serving.

Variations: Add snap peas or bell peppers for additional crunch and color.

Keywords: chicken, stir fry, teriyaki, japanese, vegetable, quick meal, healthy, dinner, weeknight, sesame oil, cabbage, water chestnuts, gluten free option, easy recipe, family friendly, low sodium, protein, savory, asian inspired, meal prep

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-83/