Easy Teriyaki Chicken Stir Fry with Homemade Sauce
Make a flavorful weeknight chicken stir fry using a simple, authentic homemade teriyaki sauce. This recipe focuses on quick execution and perfectly cooked chicken and vegetables.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Frying
- Cuisine: Japanese Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Cooked white rice or noodles, for serving
- Sesame seeds, for garnish
Instructions
- Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, and sesame oil. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the chicken pieces to the hot pan in a single layer, avoiding overcrowding. Cook for 3 to 4 minutes per side until browned and cooked through. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the broccoli florets and carrots. Stir fry for 3 minutes until slightly tender-crisp.
- Add the sliced red bell pepper, minced garlic, and grated ginger to the pan. Stir fry for 1 minute until fragrant.
- Return the cooked chicken to the pan with the vegetables.
- Whisk the prepared teriyaki sauce mixture again and pour it over the chicken and vegetables. Bring the sauce to a simmer.
- Stir the cornstarch slurry one last time and pour it slowly into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens enough to coat the ingredients.
- Remove from heat immediately. Serve your fast dinner ideas with chicken over hot rice or noodles, garnished with sesame seeds.
Notes
- For a quicker weeknight execution, chop all vegetables and chicken ahead of time and store them in the refrigerator.
- Use chicken thighs for a more moist result, or breasts for a leaner option.
- To achieve a proper texture, cook the chicken in batches so the pan temperature stays high, which promotes searing rather than steaming.
- This recipe works well as a one pan chicken stir fry if you use a very large skillet.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe without rice)
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 105