Teriyaki Chicken Stir-Fry

Name: Teriyaki Chicken Stir-Fry
Total time: 345
Yield: 4
Ingredients: 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®)

Recipe by ANGIEQ from allrecipes.com

Dinner 6 Hr. 45 Mins.

Ingredients

4 servings

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½ cup teriyaki marinade (such as Kikkoman®)
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1 tablespoon soy sauce
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1 teaspoon minced fresh ginger
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1 teaspoon brown sugar
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¼ teaspoon red pepper flakes
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⅛ teaspoon black pepper
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1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes

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1 bunch scallions, sliced
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2 cloves garlic, minced
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1 tablespoon sesame oil
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1 bunch broccoli, cut into florets
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1 cup snow peas, halved
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1 medium red bell pepper, diced
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½ cup stir-fry sauce (such as Kikkoman®)

Instructions

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.
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.
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.