Go Back
Stir Fry Teriyaki Chicken - Image 3

Stir Fry Teriyaki Chicken

This Stir Fry Teriyaki Chicken recipe combines tender chicken with crisp vegetables and a homemade teriyaki sauce for a quick, delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons soy sauce for marinating
  • 1 tablespoon mirin for marinating
  • 1 tablespoon sake for marinating
  • 1 tablespoon brown sugar for marinating
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1/4 cup soy sauce for sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar for sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water for cornstarch slurry
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Measuring spoons and cups
  • Cutting board and knife
  • Tongs or spatula

Method
 

  1. In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, mirin, sake, and 1 tablespoon of brown sugar. Marinate for at least 15 minutes to let the flavors penetrate the meat.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add another tablespoon of oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the bell peppers, broccoli, and carrot, stir-frying until the vegetables are crisp-tender, about 4-5 minutes.
  4. While the vegetables cook, prepare the teriyaki sauce by combining 1/4 cup of soy sauce, 1/4 cup of water, and 2 tablespoons of brown sugar in a small bowl. In a separate bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
  5. Return the cooked chicken to the skillet with the vegetables. Pour in the teriyaki sauce and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Serve hot, garnished with green onions and sesame seeds.

Notes

Chef's Tips:
• For a richer flavor, use dark soy sauce in the marinade
• Avoid overcooking the vegetables to maintain their crispness
• Serve over rice or noodles for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator and consume within 3 days