Simple and flavorful chicken Teriyaki Stir Fry is the perfect weeknight meal. Tender pieces of chicken and crunchy broccoli and bell peppers are tossed with a beautiful chicken stir fry sauce that will leave your mouth watering.
In a bowl combine chicken pieces and season with salt and pepper. Add the cornstarch and stir until the chicken is coated.
Heat a deep skillet on a medium flame, add 2 tablespoons of olive oil. Once the oil is heated add in the chicken pieces . Cook for 4-5 minutes until the chicken is cooked through. Remove the chicken pieces and set aside.
Add the remaining 1 tablespoon of olive oil in the same skillet and add in the red bell peppers and broccoli florets. Saute for 3-4 minutes until the veggies are slightly cooked.
Meanwhile in a small bowl combine the sauce ingredients; ginger, garlic, chicken broth, honey, soy sauce, rice vinegar, cornstarch.
Stir the chicken back into the skillet along with the sauce and cook for 5-6 minutes until the chicken is cooked through and the sauce is slightly thickened.
Finally add the green onions and sesame seeds, toss it and serve with a bowl of rice.
Notes
Cut the chicken into similar-sized pieces so they cook evenly.
Dry the chicken with a paper towel before seasoning and coating it with cornstarch.
Don’t overcook the veggies. You want them to be “just” tender.
Prep all of the ingredients in advance. Once you begin cooking, everything happens quickly.
Don’t overcrowd the pan. Many people cook with a wok because it’s large and keeps a high heat. You can use a regular pan as long as you don’t overcrowd.
If you cook it in batches, allow the pan to reheat before adding the second batch of chicken.
Fresh ginger stores well in the freezer. Use a Microplane to grate the ginger, then stick it back in the freezer.
When cooking the veggies, you can add a tablespoon of water to create a little steam and cook them faster.