Teriyaki Chicken Stir Fry
A quick and comforting stir fry featuring tender chicken and vibrant vegetables coated in a sweet and savory teriyaki sauce.
Ingredients
For the Stir Fry
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups mixed vegetables (broccoli, bell peppers, snap peas, or your favorites) Feel free to swap with other vegetables like carrots, zucchinis, or bok choy.
- 2 tablespoons vegetable oil for cooking
- to taste Salt and pepper
- Optional sesame seeds and green onions for garnish
For the Teriyaki Sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch For thickening
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
Preparation
- In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, cornstarch, minced garlic, and ginger until smooth.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the chicken pieces to the skillet and season with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes.
- Toss the mixed vegetables into the skillet and stir-fry for about 3-4 minutes, ensuring the veggies remain vibrant and crisp.
- Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat all ingredients. Allow to thicken for 1-2 minutes.
- Remove from heat and serve immediately. Garnish with sesame seeds and chopped green onions, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to maintain moisture.