Make this fast, sticky teriyaki chicken stir fry for a flavorful weeknight dinner in under 25 minutes. The sauce thickens quickly to coat the chicken and vegetables.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Low Lactose
Ingredients
Scale
1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1/2 cup sliced carrots
1/4 cup soy sauce (low sodium)
1/4 cup water
3 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp cold water (for slurry)
Cooked rice, for serving
Sesame seeds, for garnish
Instructions
Mix the soy sauce, 1/4 cup water, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small bowl. Set aside.
In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Add the broccoli, bell pepper, and carrots to the same skillet. Stir fry for 3-4 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared teriyaki sauce mixture over the chicken and vegetables. Bring the mixture to a simmer.
Stir the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly.
Cook for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken and vegetables well.
Serve immediately over cooked rice and garnish with sesame seeds.
Notes
For extra flavor, use chicken thighs instead of breasts.
If you prefer a spicier dish, add 1/2 teaspoon of red pepper flakes to the sauce mixture.
Cut your vegetables into uniform sizes to ensure they cook evenly and quickly.