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This Incredible Teriyaki Chicken Stir-Fry is a 30-minute rescue

Teriyaki Chicken Stir-Fry
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Whip up a delicious and quick Teriyaki Chicken Stir-Fry that’s perfect for busy weeknights. This recipe features tender chicken and crisp vegetables coated in a savory-sweet teriyaki sauce, served over fluffy rice for a satisfying meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil, divided
  • 1 medium broccoli head, cut into florets
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 medium carrot, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • For the Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup packed brown sugar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • Cooked rice, for serving
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions

  1. In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Set aside.
  2. Prepare the teriyaki sauce: In a small saucepan, whisk together 1/2 cup soy sauce, mirin, brown sugar, honey, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Stir in the cornstarch slurry and cook, whisking constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, bell peppers, and carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds until fragrant.
  6. Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the chicken and vegetables. Toss everything together to coat evenly. Cook for another 1-2 minutes until the sauce is glossy and heated through.
  7. Serve the teriyaki chicken stir-fry immediately over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce.
  • Feel free to add other vegetables like snap peas, mushrooms, or zucchini.
  • If you don’t have mirin, you can substitute with dry sherry or white wine, but you may need to adjust the sweetness.

Nutrition

Find it online: https://savorandpin.com/teriyaki-chicken-stir-fry-recipe/