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Sticky Teriyaki Chicken Stir Fry Quick Meal

Close-up of Sticky Teriyaki Chicken Stir Fry Quick Meal with broccoli, red peppers, and sesame seeds.

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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.

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

  1. Mix the soy sauce, 1/4 cup water, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small bowl. Set aside.
  2. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.
  3. 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.
  4. Add the broccoli, bell pepper, and carrots to the same skillet. Stir fry for 3-4 minutes until vegetables are tender-crisp.
  5. Return the cooked chicken to the skillet with the vegetables.
  6. Pour the prepared teriyaki sauce mixture over the chicken and vegetables. Bring the mixture to a simmer.
  7. Stir the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly.
  8. Cook for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken and vegetables well.
  9. 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.

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