Teriyaki Chicken Stir-Fry

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
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Teriyaki Chicken Stir-Fry is your ticket to a quick and flavorful weeknight dinner that doesn’t skimp on satisfaction. With a delightful mix of tender chicken, crisp vegetables, and a savory-sweet sauce, it’s a dish that appeals to all ages and tastes.

Ingredients for Teriyaki Chicken Stir-Fry

The star of the dish is the boneless skinless chicken breast, which cooks quickly and absorbs flavors well. Vegetable oil ensures a good sear on the chicken and veggies. The fresh veggies, including broccoli florets, red bell pepper, and snap peas, add color, texture, and nutrition, while onion, garlic, and ginger bring depth and aromatics to the dish.

The soy sauce and mirin form the base of our teriyaki sauce, with honey adding sweetness. Cornstarch thickens the sauce, making it glossy and clingy. Sesame seeds and green onions provide a fresh finish and extra texture, served over a bed of cooked white rice to soak up all the flavors.

Tips & Tricks

  • Cut the chicken and vegetables into uniform sizes for even cooking.
  • If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
  • For extra flavor, marinate the chicken in a little soy sauce and ginger before cooking.
  • Use a high smoke point oil like canola or grapeseed if you don’t have vegetable oil.

Serving Suggestions

For a complete meal, pair this stir-fry with a simple cucumber salad dressed in rice vinegar. If you're looking to add a bit more variety, consider serving it alongside steamed dumplings or a hot bowl of miso soup.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs will work beautifully and provide a slightly richer flavor.
Is there a substitute for mirin?
You can use a mix of rice vinegar and a bit more honey if mirin is unavailable.
Can I make this dish vegetarian?
Yes, simply substitute the chicken with tofu or more vegetables of your choice.

Teriyaki Chicken Stir-Fry Recipe Walkthrough

Start by preparing your teriyaki sauce. In a small bowl, whisk together soy sauce, mirin, honey, cornstarch, and water until smooth. Set this aside—it’s going to work its magic later.

Heat up your trusty skillet or wok over medium-high heat and add the vegetable oil. Once the oil is shimmering, toss in the chicken strips. Cook them for about 5-7 minutes until they are golden brown and cooked through. Scoop the chicken out of the skillet and set it aside for now.

In the same skillet, add the broccoli, bell pepper, snap peas, onion, garlic, and ginger. Stir-fry these for 4-5 minutes until the vegetables are tender yet still crisp. You want them to keep a bit of crunch.

Return the chicken to the skillet and pour the prepared teriyaki sauce over everything. Stir well to coat every piece of chicken and vegetable evenly with the sauce. Let it cook for another 2-3 minutes until the sauce thickens and everything is nicely glazed.

Finally, sprinkle sesame seeds and green onions over the top for a fresh garnish. Serve it hot over cooked white rice, and you’ve got yourself a delicious meal!

Why You'll Love This Recipe

  • Quick and easy to prepare in just 30 minutes.
  • Balanced mix of protein and fresh vegetables.
  • Rich, homemade teriyaki sauce that's better than takeout.
  • Perfect for meal prep or a last-minute dinner.
  • Customizable with your favorite veggies or toppings.

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

Step-by-step 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.

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