Description
Sizzling teriyaki chicken stir fry delivers authentic Asian flavors with a perfect balance of sweet and savory notes. Crisp vegetables and tender chicken dance in a glossy teriyaki sauce, promising a quick, delicious meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup sliced carrots
- 1/2 cup sliced green onions
Sauce and Seasonings:
- 1/4 cup teriyaki sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Marinate chicken pieces in soy sauce for enhanced flavor, allowing the meat to absorb seasonings for 10-15 minutes at room temperature.
- Whisk teriyaki sauce, rice vinegar, minced garlic, grated ginger, cornstarch, and water in a separate bowl to create a smooth, glossy sauce mixture.
- Heat vegetable and sesame oils in a large wok or skillet over medium-high heat until oil shimmers and appears slightly rippling.
- Add marinated chicken to the hot pan, spreading pieces evenly to ensure proper browning, and cook for 4-5 minutes until golden and nearly cooked through.
- Introduce sliced carrots first, stir-frying for 2 minutes to soften, then add broccoli florets and red bell pepper, continuing to toss quickly to maintain vegetable crispness.
- Pour prepared sauce over chicken and vegetables, stirring continuously to coat ingredients evenly and allow sauce to thicken for 1-2 minutes.
- Season with salt and pepper, adjusting to taste while ensuring sauce clings to chicken and vegetables.
- Remove from heat and garnish with sliced green onions and sesame seeds for added texture and visual appeal.
- Serve immediately over steamed rice or cauliflower rice for a complete, vibrant meal.
Notes
- Customize marinade intensity by adjusting soy sauce quantity, allowing flexibility for salt-sensitive diets.
- Quickly pat chicken dry before cooking to achieve perfect golden-brown exterior and prevent steaming instead of searing.
- Replace cornstarch with arrowroot powder for gluten-free alternative without compromising sauce thickness.
- Prep vegetables uniformly to ensure consistent cooking and maintain appealing texture throughout stir fry.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg