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Chopsticks pick up a piece of Chicken Teriyaki Stir Fry from a bowl of rice.

Chicken ​​Teriyaki Stir Fry

4.50 from 4 votes
Created by Mariam Ezzeddine
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings
servings

Ingredients

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

Instructions

  • 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.

Nutrition

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
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