Teriyaki Chicken Stir Fry Recipe

Experience bold flavors with this Teriyaki Chicken Stir Fry featuring tender chicken and crisp vegetables coated in a sticky sweet sauce. Ideal for Stir Fry Recipes Healthy fans, its savory blend of soy, garlic and ginger delivers an enticing meal reminiscent of Chinese Cooking Recipes. Savor every bite of this delight.

I love making this teriyaki chicken stir fry at home cause it’s both tasty and nutritious. I use 1 lb boneless, skinless chicken breasts cut in bite-size pieces, which gives a great protein boost while keepin it healthy.

The sauce is made with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons brown sugar, mixed with minced garlic and grated ginger. Its sweet and sticky flavor coats the chicken perfectly.

I also toss in crisp vegetables like 2 cups broccoli florets and a sliced red bell pepper which add vitamins, fiber, and a satisfying crunch. The stir fry cooks in just a few minutes making it a quick meal that doesn’t sacrifice flavor.

This recipe is a modern twist on classic Chinese cooking recipes and easy teriyaki chicken ideas that many find appealing. Its balanced nutrients and bold flavors make it a great option if you want a simple and hearty dinner.

Why I Like this Recipe

I love how this dish gives me that perfect balance of sweet and savory flavor that makes me feel like I’m treatin myself every time I cook it. I like how the chicken turns out tender and juicy after marinating in all that tasty garlic, ginger and soy sauce – it really punches up the flavor. I also appreciate that it comes together pretty quick and its simplicity means I can whip it up on a busy night without fussing too much over complicated steps. Plus, the crunchy veggies mixed with the sticky sauce make every bite fun and satisfying, remindin me of a favorite takeout without the extra cost.

Ingredients

• Chicken provides lean protein that builds muscles and adds savory depth to the stir fry.
• Soy sauce gives a salty umami kick that binds flavors and enhances tenderness.
• Rice vinegar adds tangy brightness to cut through the sweetness and richness.
• Brown sugar infuses a gentle sweetness balancing the savory and tart notes perfectly.
• Broccoli offers essential vitamins and fiber boosting healthiness in every crunchy bite.
• Red bell pepper brings vitamin C and subtle sweetness enriching color and texture.
• Fresh ginger delivers a warm spiciness and aids digestion nicely.
• Garlic boosts flavor with a pungent kick and natural healing properties.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into bite size pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 cup water (divided, some for the sauce and some for cooking)
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 large carrot, thinly sliced or julienned
• 1 small onion, sliced
• 1 cup snap peas (or snow peas)
• Optional: Sesame seeds for garnish
• Optional: 2 green onions, sliced for garnish

How to Make this

1. In a bowl, mix the soy sauce, rice vinegar, brown sugar, minced garlic and grated ginger. Add the bite-sized chicken pieces and let them marinate for about 10 minutes.

2. In a small bowl, stir together 1 tablespoon of water with the cornstarch until there are no lumps.

3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat and cook the chicken until it’s just done and no longer pink. Then take it out and set aside.

4. In the same pan, add the remaining vegetable oil and toss in the broccoli, red bell pepper, carrot, onion and snap peas.

5. Stir fry the vegetables for about 4-5 minutes until they start to soften but still keep a little crunch.

6. Return the cooked chicken to the pan and pour in the marinade along with about 1/4 cup of the water.

7. Mix in the cornstarch slurry and stir everything together until the sauce gets a little thick and sticky, about 2 minutes.

8. Keep stirring so all the chicken and veggies are well complimented by the sauce.

9. Turn off the heat and sprinkle sesame seeds and green onions on top if you’re using them.

10. Serve your teriyaki chicken stir fry hot and enjoy your homemade takeout favorite!

Equipment Needed

1. A large mixing bowl
2. A small bowl for the cornstarch slurry
3. A cutting board and a sharp knife
4. A wok or a large pan
5. Measuring spoons for the sauces and seasonings
6. A spatula or wooden spoon for stir frying
7. A serving plate for plating the dish

FAQ

Teriyaki Chicken Stir Fry Recipe Substitutions and Variations

• If you want a meatless twist, try using firm tofu instead of chicken – just press, cube, and fry it until it’s golden.
• For a gluten-free alternative to soy sauce, you can swap it out with tamari or coconut aminos. They add a slightly sweeter kick.
• You can replace the rice vinegar with apple cider vinegar if you don’t have any on hand; its tangy flavor works just as good.
• If brown sugar isn’t available, a drizzle of honey or a splash of maple syrup can do the trick in creating that classic teriyaki sweetness.
• Instead of vegetable oil, you could use canola oil or even olive oil if you prefer a different flavor profile while stir frying.

Pro Tips

1. Try lettin the chicken marinate a bit longer if you got time. The extra few minutes really helps bring out the flavors so you don’t end up with a bland dish.

2. Make sure all your veggies are cut into similar sizes. This helps them cook evenly so you don’t have some pieces that are overcooked while others are still crunchy.

3. When you add the slurry, keep stirrin constantly so the sauce doesn’t clump up. If it gets too thick, toss in a little extra water to keep it runny and sticky just right.