Teriyaki Chicken Stir-Fry
A quick and flavorful Teriyaki Chicken Stir-Fry that's perfect for a weeknight meal. Packed with tender chicken and crisp vegetables in a savory teriyaki sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 0.5 cup sliced bell pepper any color
- 0.5 cup sliced onion
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Teriyaki Sauce
- 0.5 cup soy sauce low sodium preferred
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Preparation Steps
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil for the teriyaki sauce. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add broccoli, carrots, bell pepper, and onion to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- Return the cooked chicken to the skillet. Pour the teriyaki sauce mixture over the chicken and vegetables. Stir to combine.
- Bring the sauce to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Serve immediately over cooked rice or noodles. Garnish with sesame seeds if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.