---
title: Teriyaki Chicken Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/teriyaki-chicken-tenders-5b16cb49ae08b533e12e6752
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Quick
  - Family Friendly
  - Asian Inspired
rating: 4.0
rating_count: 2500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich teriyaki glaze coats the chicken perfectly with a great balance of sweet and savory
  - theme: Ease of prep
    text: Simple and straightforward to make, ideal for a busy weeknight dinner
image: "https://images.recipes.furrysalamander.com/teriyaki-chicken-stir-fry.avif"
---

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2½ cups water and a large pinch of salt to a boil in a #medium pot{}. Peel @ginger{2%tbsp} and mince until you have 2 tbsp. Mince @garlic{2%cloves}. Trim, then thinly slice @scallions{2%unit}, keeping greens and whites separate. Halve @lime{1%unit}; cut one half into wedges.

Once water is boiling, add @jasmine rice{1%cup} to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ~{15%minutes}. Remove from heat and keep covered.

Trim any tough ends or strings from @sugar snap peas{8%oz}, then toss with a large drizzle of @vegetable oil{1%tbsp} on a #baking sheet{}. Season with salt and pepper. Roast in oven until crisp at edges, ~{10%minutes}. After they’ve finished roasting, toss snap peas with 2 tsp @sesame oil{1%tsp}, half the @sesame seeds{1%tsp}, and a squeeze of lime.

Heat a large drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium-high heat. Pat @chicken breast strips{12%oz} dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, ~{4%minutes}, tossing once. Remove from pan and set aside.

Heat a large drizzle of @vegetable oil{1%tbsp} in same pan over medium-high heat. Whisk together @soy sauce{3%tbsp}, ¼ cup @sugar{2%tbsp}, 2 tbsp @white wine vinegar{1%tsp}, and @cornstarch{1%tsp} in a #small bowl{}. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, ~{1%minute}. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, ~{1%minute}.

Return chicken to pan and toss to coat. Cook until no longer pink in center, ~{1%minute}. 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.