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Teriyaki Chicken Stir Fry

Teriyaki chicken stir fry with broccoli and peppers in glossy sticky sauce
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A quick and flavorful weeknight dinner that comes together faster than takeout. This dish features tender chicken and crisp vegetables coated in a homemade sweet and savory teriyaki sauce.

Ingredients

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  • For the Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • For the Stir Fry:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon neutral oil (like avocado or vegetable oil), plus more as needed
  • 1 medium head of broccoli, cut into florets
  • 1 large bell pepper (any color), sliced
  • 1 medium onion, sliced
  • 2 medium carrots, thinly sliced
  • Optional garnish: sesame seeds and sliced green onions

Instructions

  1. Make the sauce base: In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Stir in the minced garlic and grated ginger.
  2. Make the cornstarch slurry: In a separate small bowl, mix the cornstarch with the cold water until completely smooth. Set both the sauce base and slurry aside.
  3. Cook the chicken: Pat the chicken pieces dry with paper towels. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and let sear undisturbed for 2-3 minutes. Stir and cook until no longer pink, about 4-5 minutes total. Transfer cooked chicken to a clean plate.
  4. Stir fry the vegetables: Add a bit more oil to the pan if dry. Add the broccoli and carrots first. Stir fry for 3-4 minutes. Add the bell pepper and onion and cook for another 2-3 minutes until all vegetables are crisp-tender.
  5. Combine and thicken the sauce: Give the cornstarch slurry a quick stir, then whisk it into the sauce base. Push the vegetables to the sides of the pan and pour the sauce mixture into the center. Let it bubble and thicken for about 1 minute until glossy.
  6. Finish the stir fry: Add the cooked chicken back to the pan. Toss everything together until the chicken and vegetables are evenly coated in the sauce. Remove from heat.
  7. Serve: Garnish with sesame seeds and sliced green onions if desired. Serve immediately over rice.

Notes

Do not crowd the pan when cooking the chicken; cook in batches if necessary for a good sear. For a gluten-free version, use tamari. If the sauce thickens too much, loosen it with a tablespoon of water or broth. Any combination of vegetables works well.

Nutrition

Find it online: https://www.homestyletable.com/teriyaki-chicken-stir-fry-2/