Description
This juicy Teriyaki Chicken Stir Fry combines tender chicken, crisp vegetables, and homemade sauce for a quick weeknight dinner winner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced into strips
- 2 cups broccoli florets
- 1 cup sliced carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
Instructions
- Prepare all ingredients before starting: cut chicken into uniform 1-inch pieces, slice vegetables, and mix cornstarch slurry in a small bowl until smooth.
- In a separate bowl, combine all teriyaki sauce ingredients except the cornstarch slurry: soy sauce, water, honey, rice vinegar, mirin, and sesame oil. Whisk well and set aside.
- Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces in a single layer, cooking in batches if necessary.
- Cook chicken for 4-5 minutes, turning occasionally, until golden brown on the outside but not fully cooked through. Remove to a clean plate.
- Add remaining 1 tablespoon oil to the pan. Add carrots and broccoli first, stir-frying for 2 minutes.
- Add bell peppers and onions to the pan, continuing to stir-fry for another 2 minutes until vegetables are bright and crisp-tender.
- Add minced garlic and grated ginger, stir-frying for just 30 seconds until fragrant.
- Return chicken to the pan and pour in the prepared teriyaki sauce. Stir to combine everything well.
- When the sauce begins to simmer, add the cornstarch slurry while stirring constantly.
- Continue cooking for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon and chicken reaches 165°F internal temperature.
- Remove from heat and serve immediately over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.