Teriyaki Chicken Stir-Fry

Quick, easy, and full of flavor, this stir-fry features tender chicken and crisp vegetables in a homemade teriyaki sauce. Perfect for a weeknight dinner.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb boneless skinless chicken breast, cut into strips

1 tablespoon vegetable oil

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1/2 onion, sliced

2 cloves garlic, minced

1 tablespoon grated ginger

1/4 cup soy sauce

1/4 cup mirin

2 tablespoons honey

1 tablespoon cornstarch

1/4 cup water

1 tablespoon sesame seeds, for garnish

2 green onions, sliced, for garnish

Cooked white rice, for serving

Instructions

1. In a small bowl, whisk together soy sauce, mirin, honey, cornstarch, and water. Set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3. In the same skillet, add broccoli, bell pepper, snap peas, onion, garlic, and ginger. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

4. Return the chicken to the skillet. Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly.

5. Cook for an additional 2-3 minutes until the sauce has thickened.

6. Garnish with sesame seeds and green onions. Serve hot over cooked white rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, microwave the stir-fry in a microwave-safe dish for 1-2 minutes or until heated through. Alternatively, reheat in a skillet over medium heat for 3-4 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.