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- 1 lb boneless, skinless chicken breasts, thinly sliced - 2 tablespoons vegetable oil - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 cup snap peas - 3 green onions, chopped (reserve a few for garnish) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup teriyaki sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) In this dish, the chicken is the star. I like using boneless, skinless chicken breasts because they cook fast and stay juicy. You should slice them thinly for even cooking. The mix of vegetables adds color and crunch. Broccoli, red bell pepper, and snap peas work great together. The sauces and seasonings bring bold flavor. Teriyaki sauce adds sweetness, while sesame oil brings a nutty taste. Garlic and ginger add depth, making each bite rich and tasty. - Sesame seeds - Green onions Garnishes are fun! They make your dish look good and add extra flavor. I love sprinkling sesame seeds on top. They add a nice crunch. Chopped green onions give a fresh taste and bright color. - Cornstarch slurry To thicken the sauce, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. This helps the sauce cling to the chicken and veggies. It also makes the dish glossy and appealing. {{ingredient_image_2}} - Start with 1 lb of boneless, skinless chicken breasts. - Thinly slice the chicken for even cooking. - Season the chicken lightly with salt and pepper for flavor. - Heat the Oil: Pour 2 tablespoons of vegetable oil into a large skillet or wok. Heat it over medium-high heat until it’s hot but not smoking. - Cook the Chicken: Add the sliced chicken to the skillet. Sauté for 5-7 minutes, stirring now and then. Cook until the chicken turns golden brown and is no longer pink. This gives the chicken a nice sear. - Add Aromatics: Once the chicken is cooked, add 3 minced garlic cloves and 1 tablespoon of grated ginger. Stir for about 1 minute until fragrant. Be careful not to burn the garlic or ginger. - Incorporate Vegetables: Add 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of snap peas. Stir-fry everything for 4-5 minutes. The vegetables should stay tender-crisp and colorful. - Add Sauces: Pour in 1/4 cup of teriyaki sauce and 1 tablespoon of sesame oil. Stir well to coat the chicken and veggies. Let it simmer for a minute to blend the flavors. - Thicken the Sauce: Drizzle in your cornstarch slurry, made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir continuously until the sauce thickens, about 1-2 minutes. It should look glossy and slightly sticky. - Finish and Serve: Stir in 3 chopped green onions, and turn off the heat. Mix everything well one last time. - Presentation Tips: Serve the stir fry over fluffy jasmine rice. Sprinkle sesame seeds on top for crunch. Add the reserved green onions for color and freshness. - Achieving the perfect chicken sear: Start by heating the oil in your skillet. Make sure it’s hot, but not smoking. Add the chicken in a single layer. This helps it sear well. Stir only occasionally. Let it cook for 5-7 minutes until golden and cooked through. - Maintaining vegetable crispness: When adding veggies, keep the heat high. Stir-fry quickly to keep them crunchy. This should take about 4-5 minutes. You want bright colors and a bite. - Adjusting sauce quantities: If you love a strong flavor, feel free to add more teriyaki sauce. Just remember to balance it with the sesame oil for richness. - Adding heat with spices: For a kick, try adding red pepper flakes or sriracha. Start small and taste as you go. This way, you control the heat level. - Prepping ingredients in advance: Before cooking, chop your chicken and veggies. This makes the cooking process quick and easy. You can even do this the night before. - Using pre-cooked rice options: Save time by choosing pre-cooked jasmine rice. You can find it in many stores. Just heat it up right before serving. This lets you focus on the stir fry. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the sliced chicken in teriyaki sauce for at least 30 minutes before cooking. This allows the chicken to absorb the flavors better. Use High Heat: Ensure your skillet or wok is hot enough when adding the chicken to achieve a nice sear. This not only locks in juices but also adds a delicious flavor. Vegetable Variety: Feel free to mix and match vegetables based on your preference or what's in season. Carrots, bell peppers, and zucchini all work wonderfully in this stir fry! Garnish for Flavor: Don’t skip the sesame seeds and extra green onions as a garnish. They add a crunch and freshness that elevates the dish significantly. {{image_4}} You can switch the chicken for other proteins. Tofu is a great choice for a vegan dish. It soaks up the teriyaki sauce well and adds a nice texture. Shrimp adds a sweet touch and cooks quickly. Beef works well too. Just slice it thin and cook it until it's tender. Feel free to mix in different vegetables. Carrots add a sweet crunch. Bell peppers can be any color for variety. Zucchini and mushrooms are tasty too. You can even add baby corn or bok choy for extra flair. Just make sure to cut them into small pieces for even cooking. If you need gluten-free options, use tamari in place of teriyaki sauce. It gives the same rich flavor without gluten. For vegan variations, swap chicken for tofu and use a plant-based teriyaki sauce. This keeps the dish tasty while meeting dietary needs. You can enjoy this meal while keeping true to your diet. You can store any leftovers in a sealed container. Make sure to cool the stir fry first. Place it in the fridge within two hours of cooking. Use it within three days for the best taste. This helps keep the chicken and veggies fresh. If you want to save some for later, freezing is a great option. Divide the stir fry into smaller portions. Place them in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir it often to warm it evenly. This method helps keep the chicken tender and the veggies crisp. Avoid using a microwave if possible, as that can make them soggy. Enjoy your tasty leftovers like they are fresh! You can make a simple teriyaki sauce at home. Here’s how: - Combine 1/4 cup soy sauce. - Add 2 tablespoons honey or brown sugar. - Mix in 1 tablespoon rice vinegar. - Stir in 1 tablespoon cornstarch for thickness. - Add 1 teaspoon garlic powder and 1 teaspoon ginger powder. - Cook over medium heat until it thickens. This sauce is easy and tastes fresh. You can adjust the sweetness to suit your taste. You can enjoy teriyaki chicken stir fry with many sides. Here are some great options: - Cooked jasmine rice - Steamed white rice - Quinoa - Noodles, like soba or udon - A fresh green salad These sides add texture and flavor to your meal. You can also serve some pickled veggies for extra crunch. Yes, you can add heat to your stir fry. Here are a few options: - Add sliced fresh chili peppers while cooking. - Sprinkle red pepper flakes into the sauce. - Use a spicy soy sauce or sriracha in place of regular soy sauce. These options will kick up the flavor. Adjust the amount based on your spice preference. This blog post covered how to make a tasty Teriyaki Chicken Stir Fry. We explored key ingredients, like chicken and vegetables, plus how to cook them perfectly. I shared cooking tips for great flavors and time-saving tricks for easy prep. Variations let you enjoy different proteins and veggies, and I included storage tips for leftovers. With these steps, you can create a delicious dish that suits your taste. Enjoy your cooking adventure!

Sizzling Teriyaki Chicken Stir Fry

A flavorful stir fry featuring tender chicken, vibrant vegetables, and a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 cups broccoli florets
  • 1 unit red bell pepper, sliced into strips
  • 1 cup snap peas
  • 3 unit green onions, chopped (reserve a few for garnish)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 4 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 tablespoon sesame seeds for garnish
  • 1 cup cooked jasmine rice for serving

Instructions
 

  • In a large skillet or wok, pour in the vegetable oil and heat it over medium-high. Allow it to get hot but not smoking.
  • Add the thinly sliced chicken breast to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and no longer pink in the center.
  • Once the chicken is cooked through, add the minced garlic and grated ginger to the skillet. Stir continuously for about 1 minute until they become fragrant.
  • Add the broccoli florets, red bell pepper strips, and snap peas to the skillet. Stir-fry all the ingredients together for another 4-5 minutes, or until the vegetables are tender-crisp.
  • Pour in the teriyaki sauce and sesame oil, stirring well to evenly coat the chicken and vegetables. Allow the mixture to simmer gently for a minute.
  • Drizzle the cornstarch slurry into the skillet while stirring continuously. Keep stirring until the sauce thickens, which should take about 1-2 minutes.
  • Stir in the chopped green onions (saving some for garnish) and turn off the heat. Mix well one last time to distribute everything evenly.

Notes

Serve over jasmine rice and garnish with sesame seeds and green onions for added flavor and presentation.
Keyword chicken, quick meal, stir fry, teriyaki