Make a fast, flavorful teriyaki chicken stir fry with a thick, sticky glaze in under 30 minutes.
Author:Ahazzam
Prep Time:10 min
Cook Time:18 min
Total Time:28 min
Yield:4 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon vegetable oil
1 head broccoli, cut into florets
1 red bell pepper, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
Cooked rice, for serving
Sesame seeds, for garnish
Instructions
Mix the soy sauce, water, honey, rice vinegar, and cornstarch in a small bowl until the cornstarch dissolves. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
Add the broccoli florets and red bell pepper to the skillet. Stir fry for 3 to 4 minutes until the vegetables are tender-crisp.
Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant.
Return the cooked chicken to the skillet.
Whisk the reserved sauce mixture again and pour it over the chicken and vegetables.
Bring the mixture to a simmer, stirring constantly. The sauce will thicken quickly due to the cornstarch, creating a sticky glaze. Cook for 1 to 2 minutes until the sauce coats everything.
Remove from heat and stir in the sesame oil.
Serve immediately over cooked rice and garnish with sesame seeds.
Notes
For extra flavor, use chicken thighs instead of breast.
You can substitute other quick-cooking vegetables like snap peas or carrots.
If you prefer a spicier sauce, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.