Chicken Teriyaki Stir Fry
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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: Asian
Servings: 2 servings
For chicken
- 1 lb chicken breasts cut into 1 inch pieces
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
- 1 cup red bell pepper cut into 1 inch pieces
- 2 cups broccoli florets cut into pieces
- ½ tsp Salt to taste
- ½ tsp black pepper
For sauce
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- ½ cup chicken broth
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoons rice vinegar
- 2 teaspoon cornstarch
For serving
- 1 teaspoon sesame seeds to garnish
- 1 tablespoon spring onion to garnish
- 1 cup cooked rice to serve
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.
- 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.
Calories: 765kcal | Carbohydrates: 71g | Protein: 56g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1433mg | Potassium: 1438mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3000IU | Vitamin C: 180mg | Calcium: 92mg | Iron: 3mg