Teriyaki Chicken Stir Fry: A Quick & Easy Recipe

Teriyaki Chicken Stir Fry: the name alone conjures images of glistening chicken, vibrant vegetables, and the savory-sweet aroma that fills your kitchen. Have you ever craved a meal that’s both incredibly satisfying and surprisingly simple to make? This recipe is your answer! Forget ordering takeout; with just a handful of ingredients and about 30 minutes, you can create a restaurant-quality dish right at home.

Teriyaki, a cooking technique originating in Japan, traditionally involves grilling or broiling meats marinated in a soy sauce, mirin, and sugar glaze. While the exact origins are debated, its popularity soared in the West, leading to countless variations. Our Teriyaki Chicken Stir Fry is a delicious adaptation, embracing the speed and convenience of stir-frying while retaining the authentic teriyaki flavor we all adore.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The tender chicken, coated in that luscious teriyaki sauce, contrasts beautifully with the crisp-tender vegetables. It’s a complete meal in one pan, offering a delightful combination of protein, carbs, and vitamins. Plus, it’s incredibly versatile! Feel free to swap out the vegetables based on your preferences or what you have on hand. Whether you’re a seasoned cook or a kitchen novice, this Teriyaki Chicken Stir Fry is guaranteed to become a weeknight favorite.

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (rice wine), optional
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• For the Stir Fry:
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 carrots, sliced
• 2 bell peppers (any color), sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 4 green onions, chopped, for garnish
• Sesame seeds, for garnish
• Cooked rice, for serving

Preparing the Chicken:

1. First, let’s get the chicken ready. In a large bowl, combine the cubed chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Make sure the chicken is evenly coated with the spices and oil. This will help it brown nicely and absorb all those delicious flavors.
2. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful it will be! You can even marinate it overnight for the best results.

Making the Teriyaki Sauce:

1. While the chicken is marinating, let’s whip up the teriyaki sauce. In a medium saucepan, whisk together 1/2 cup of soy sauce, 1/4 cup of mirin, 1/4 cup of sake (if using), 2 tablespoons of brown sugar, and 1 tablespoon of honey.
2. In a small bowl, create a slurry by whisking together 1 tablespoon of cornstarch and 1/4 cup of cold water until the cornstarch is completely dissolved. This is important to prevent lumps in your sauce.
3. Add the cornstarch slurry, minced garlic, and grated ginger to the saucepan with the other sauce ingredients.
4. Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly. Continue to simmer for 3-5 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Once the sauce has thickened, remove it from the heat and set it aside. Give it a taste and adjust the sweetness or saltiness to your liking. You can add a little more brown sugar for sweetness or a splash of soy sauce for saltiness.

Stir-Frying the Chicken and Vegetables:

1. Now it’s time to get cooking! Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Make sure the wok is nice and hot before adding the chicken.
2. Add the marinated chicken to the wok in a single layer. Avoid overcrowding the wok, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Cook the chicken for 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the cooked chicken from the wok and set it aside.
5. Add another tablespoon of olive oil to the wok. Add the sliced onion and carrots and stir-fry for 3-4 minutes, or until the onions are translucent and the carrots are slightly softened.
6. Add the sliced bell peppers and broccoli florets to the wok and stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
7. Add the snow peas to the wok and stir-fry for 1-2 minutes, or until they are bright green and slightly tender.
8. Return the cooked chicken to the wok with the vegetables.
9. Pour the teriyaki sauce over the chicken and vegetables and stir to coat everything evenly.
10. Cook for another 1-2 minutes, or until the sauce is heated through and the chicken and vegetables are nicely glazed.

Serving:

1. Serve the teriyaki chicken stir-fry immediately over cooked rice.
2. Garnish with chopped green onions and sesame seeds.
3. Enjoy your delicious homemade teriyaki chicken stir-fry!

Tips and Variations:

• Vegetable Variations: Feel free to use any vegetables you like in this stir-fry. Some other great options include mushrooms, zucchini, bok choy, and bean sprouts.
• Protein Variations: You can also use other proteins in this recipe, such as shrimp, beef, or tofu. Just adjust the cooking time accordingly.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the teriyaki sauce or stir-fry.
• Make it Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
• Sweetness Adjustment: Adjust the amount of brown sugar and honey in the teriyaki sauce to suit your taste.
• Marinating Time: While 30 minutes is the minimum marinating time, marinating the chicken for several hours or overnight will result in a more flavorful dish.
• Rice Options: Serve with your favorite type of rice, such as white rice, brown rice, or jasmine rice. Quinoa is also a healthy alternative.
• Ginger and Garlic: Freshly grated ginger and minced garlic will provide the best flavor, but you can use ground ginger and garlic powder if you don’t have fresh on hand.
• Sesame Oil: A little sesame oil goes a long way, so be careful not to add too much. It has a strong flavor that can easily overpower the other ingredients.
• Cornstarch Slurry: Make sure the cornstarch is completely dissolved in the cold water before adding it to the sauce to prevent lumps.

Enjoy experimenting with different variations to create your perfect teriyaki chicken stir-fry!

Conclusion:

This Teriyaki Chicken Stir Fry isn’t just another weeknight meal; it’s a flavor explosion waiting to happen! From the perfectly seared chicken glistening with that sweet and savory teriyaki glaze to the vibrant, crisp-tender vegetables, every bite is a delightful experience. It’s quick, it’s easy, and it’s guaranteed to become a family favorite. Trust me, once you taste this, you’ll understand why I’m so excited to share it with you.

But what truly makes this recipe a must-try? It’s the perfect balance of flavors and textures. The teriyaki sauce, made from scratch (or your favorite store-bought brand, no judgment!), coats the chicken beautifully, creating a sticky, caramelized crust that’s simply irresistible. The vegetables retain their crunch, adding a refreshing contrast to the richness of the chicken. And the best part? It’s incredibly versatile!

Looking for serving suggestions? I love serving this Teriyaki Chicken Stir Fry over a bed of fluffy white rice, brown rice for a healthier option, or even quinoa for an extra protein boost. For a low-carb alternative, try serving it over cauliflower rice or zucchini noodles. Garnish with sesame seeds and chopped green onions for a beautiful presentation and a burst of fresh flavor.

And speaking of versatility, feel free to get creative with the vegetables! While I’ve suggested my favorites in the recipe, you can easily swap them out for whatever you have on hand or prefer. Broccoli, bell peppers (any color!), snap peas, carrots, mushrooms – the possibilities are endless! You can even add some pineapple chunks for a tropical twist.

Want to kick up the heat? Add a pinch of red pepper flakes to the teriyaki sauce or serve with a side of sriracha for those who like a little extra spice. For a sweeter flavor, add a touch of honey or maple syrup to the sauce. And if you’re feeling adventurous, try adding some toasted cashews or peanuts for a nutty crunch.

This recipe is also incredibly meal-prep friendly. You can easily make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. Simply store the chicken and vegetables separately from the rice or noodles to prevent them from getting soggy.

But the real magic of this Teriyaki Chicken Stir Fry lies in its simplicity. It’s a dish that anyone can make, regardless of their cooking experience. Even if you’re a complete beginner in the kitchen, I promise you can nail this recipe. Just follow the instructions carefully, and don’t be afraid to experiment and make it your own.

So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get cooking! I’m confident that you’ll love this Teriyaki Chicken Stir Fry as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights, casual gatherings, or even a special occasion.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking!

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