Teriyaki Chicken Stir Fry

The first time I made Teriyaki Chicken Stir Fry, I was looking for a quick meal that could easily charm my family. It was one of those busy weeknights, and I wanted something tasty yet simple to prepare. I had some fresh chicken, vibrant vegetables, and a craving for the bold flavors of Japanese cuisine. The sweet and savory teriyaki sauce brought everything together beautifully, creating a dish that was not only satisfying but also colorful. Ever since that evening, this recipe has become a staple in our household, cherished for its ease and flavor. Often, I find myself customizing it based on what’s in the fridge, making it even more special each time.

Recipe Ingredients for Teriyaki Chicken Stir Fry

When it comes to Teriyaki Chicken Stir Fry, the ingredients are key to creating that authentic taste. The interplay of the sweet honey, savory soy sauce, and the crunch of fresh vegetables creates a harmonious dish that is both satisfying and nourishing.

• 1 tablespoon extra-virgin olive oil (divided)
• 1 ¼ pounds boneless, skinless chicken breasts (cut into bite-size pieces)
• 1 red bell pepper (cut into strips)
• 3 cups chopped mixed vegetables (of choice such as asparagus, broccoli, or snap peas)
• 1 (8-ounce) can sliced water chestnuts (drained)
• 2 medium green onions (finely chopped, divided)
• 1 tablespoon sesame seeds (optional)
• Low-sodium soy sauce (for serving)
• Prepared brown rice, quinoa, noodles, or cauliflower rice (for serving)
• ½ cup water
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4–1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch (mix with 2 tablespoons water to create a slurry)

Putting Together Teriyaki Chicken Stir Fry

Let’s dive into the cooking process for Teriyaki Chicken Stir Fry. You’ll find that it’s a straightforward and enjoyable experience. With just a few steps, you’ll create a flavorful meal that will impress anyone at your table!

1. Start by preparing the sauce. In a small pot, combine water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium-high, stirring continuously until everything is smoothly combined. You want to bring it to a boil, then add the cornstarch slurry. Keep whisking for about one to two minutes, or until the sauce thickens and coats the back of a spoon.

2. Next, grab a large sauté pan or wok and heat half of the olive oil over medium-high heat. Once it’s hot but not smoking, add the chicken. Season it with a few dashes of soy sauce. Cook for about four to six minutes, turning occasionally until the chicken is golden brown and fully cooked. Use a large spoon to transfer the chicken to a plate and set it aside.

3. In the same pan, add the remaining half of the olive oil. Toss in the bell pepper and your chosen mixed vegetables. Sauté for three to four minutes until they’re softened and lightly browned. The aroma will start to fill your kitchen, and you’ll be ready to bring everything together.

4. Once the vegetables are looking vibrant, it’s time to add the drained water chestnuts back in and return the previously cooked chicken to the pan. Pour the prepared sauce over the top, and gently toss everything to coat evenly. Allow it to simmer for one to two minutes to ensure the chicken is heated through and the flavors meld beautifully.

5. Just before serving, sprinkle in about half of the chopped green onions. Give it a final toss, making sure everything is well distributed. For a decorative touch, sprinkle the remaining green onions and sesame seeds on top. This adds a lovely crunch and a pop of color to your dish.

6. Serve the stir fry warm, alongside your choice of brown rice, quinoa, noodles, or even cauliflower rice. Don’t forget to have extra soy sauce and red pepper flakes available for those who like an added kick!

Expert Tips about Teriyaki Chicken Stir Fry

To make the most out of your cooking experience, here are some expert tips to ensure your Teriyaki Chicken Stir Fry is a hit every time you prepare it!

• Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or on the stovetop.
• Freezing: You can freeze the stir fry in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: This dish pairs well with steamed broccoli or a simple salad for a refreshing contrast.
• Customize: Don’t be afraid to play with the flavors! Add a splash of lime juice or some chopped peanuts for an extra layer of flavor.
• Cooking Chicken: Always ensure your chicken is cooked to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer for accuracy.

Best Served With

When it comes to serving Teriyaki Chicken Stir Fry, there are countless options to enhance your dining experience. Here are some fantastic ideas:

• Rice: Serve it with fluffy white or brown rice to soak up the delicious sauce.
• Noodles: Toss it with steamed noodles for a hearty meal.
• Quinoa: For a healthier option, quinoa adds protein and texture.
• Salads: Pair your stir fry with a light salad featuring mixed greens and a sesame dressing.
• Seasonal Veggies: Serve with seasonal vegetables, like grilled asparagus in the summer or sautéed brussels sprouts in the fall.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even meal prep for the week!

FAQ

Conclusion

In summary, Teriyaki Chicken Stir Fry is a fantastic dish that beautifully combines sweet and savory flavors with fresh ingredients. It’s perfect for busy weeknights or when you want to impress guests. Once you try this recipe, I’m confident it will become a favorite in your home. So gather your ingredients and give it a go! You won’t regret it.

Teriyaki Chicken Stir Fry

The ultimate comfort food, Teriyaki Chicken Stir Fry combines tender chicken with fresh vegetables for a delightful and quick weeknight dinner. Sweet, savory, and satisfying, this dish is perfect for any occasion. Try it tonight for a meal that everyone will love!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon extra-virgin olive oil divided
• 1 ¼ pounds boneless, skinless chicken breasts cut into bite-size pieces
• 1 red bell pepper cut into strips
• 3 cups chopped mixed vegetables of choice such as asparagus, broccoli, or snap peas
• 1 8-ounce can sliced water chestnuts drained
• 2 medium green onions finely chopped, divided
• 1 tablespoon sesame seeds optional
• Low-sodium soy sauce for serving
• Prepared brown rice, quinoa, noodles, or cauliflower rice for serving
• ½ cup water
• ⅓ cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4–1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch mix with 2 tablespoons water to create a slurry

Equipment

• Large Pot
• Saucepan
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. First prepare the sauce: In a small pot, add the water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Heat over medium high, stirring until smoothly combined. Bring to a boil. Add the cornstarch slurry. Whisk constantly until the sauce has thickened, about 1 to 2 minutes or until sauce has thickened.
2. In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
3. Heat the remaining 1/2 tablespoon oil. Add the bell pepper and asparagus. Cook for 3 to 4 minutes, or until softened and lightly browned.
4. When the vegetables are ready, add the water chestnuts and return the chicken to the pan. Pour in the sauce and toss to coat. Let simmer 1 to 2 minutes to warm the chicken through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.

Notes

• Tip 1: Use gluten-free tamari in place of the soy sauce to make this dish gluten-free.
• Tip 2: Swap a can of rinsed, drained low-sodium chickpeas for the chicken or use diced extra-firm tofu to make it vegetarian.
• Tip 3: Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
• Tip 4: Rewarm gently in the microwave or on the stovetop over low heat, with a splash of water or chicken broth to thin the sauce as needed.
• Tip 5: Let cooked teriyaki chicken cool completely, then transfer to an airtight freezer-safe container to freeze for up to 3 months.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.