---
title: Teriyaki Chicken Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/teriyaki-chicken-tenders-5b16cb49ae08b533e12e6752
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
tags: []
rating: 4.0
rating_count: 2500
source_chef: Recipe Development Team
nutrition:
  calories: 720
  protein: 40
  fat: 22
  saturated fat: 3.5
  carbohydrates: 88
  sugar: 17
  fiber: 5
  cholesterol: 100
  sodium: 850
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Stir%20Fry/teriyaki-chicken-stir-fry.avif"
---

![Step 1](step-1.jpg)
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring @water{2½%cup} and a large pinch of @salt{} to a boil in a #medium pot{}. Using a #peeler{}, peel @ginger{1%thumb} and mince until you have 2 TBSP. Mince @garlic{4%clove}. Trim, then thinly slice @scallions{2%unit}, keeping greens and whites separate. Halve @lime{1%unit}; cut one half into wedges.

![Step 2](step-2.jpg)
Once water is boiling, add @jasmine rice{1.5%cup} to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ~{15%minutes} to ~{20%minutes}. Remove from heat and keep covered.

![Step 3](step-3.jpg)
Trim any tough ends or strings from @sugar snap peas{12%oz}, then toss with a large drizzle of @vegetable oil{6%tsp}(divided) on a #baking sheet{}. Season with @salt{} and @pepper{}. Roast in oven until crisp at edges, ~{10%minutes} to ~{12%minutes}. After they’ve finished roasting, toss snap peas with @sesame oil{2%tsp}, half the @sesame seeds{1%tbsp}, and a squeeze of lime (we sent more oil than needed).

![Step 4](step-4.jpg)
Heat a large drizzle of oil in a #large pan{} over medium-high heat. Pat @chicken breast strips{20%oz} dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, ~{4%minutes} to ~{6%minutes}, tossing once. Remove from pan and set aside.

![Step 5](step-5.jpg)
Heat a large drizzle of oil in same pan over medium-high heat. Whisk together @soy sauce{6%tbsp}, @sugar{¼%cup}, @white wine vinegar{2%tbsp} (we sent more), and @cornstarch{1%tsp} in a #small bowl{}. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, ~{1%minutes} to ~{2%minutes}. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about ~{1%minute}.

![Step 6](step-6.jpg)
Return chicken to pan and toss to coat. Cook until no longer pink in center, ~{1%minutes} to ~{2%minutes}. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, snap peas, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.