Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs, sliced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable or sesame oil
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1 carrot, thinly sliced
- ½ onion, sliced
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
For Serving
- Cooked rice or noodles
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the chicken: Toss the sliced chicken with 1 tablespoon of cornstarch until it is lightly and evenly coated. This helps to thicken the sauce and gives the chicken a nice texture during cooking.
- Make the teriyaki sauce: In a small bowl, whisk together the soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and 1 tablespoon cornstarch. Set this sauce mixture aside for later use.
- Heat the oil: Warm 2 tablespoons of vegetable or sesame oil in a large skillet or wok over medium-high heat to prepare for stir-frying the ingredients.
- Cook the chicken: Add the coated chicken pieces to the hot skillet and stir-fry for 5 to 6 minutes, stirring frequently, until the chicken is browned and thoroughly cooked. Remove the chicken from the skillet and set it aside on a plate.
- Cook the vegetables: In the same skillet, add the broccoli florets, red bell pepper slices, snap peas (or snow peas), carrot slices, and sliced onion. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender but still vibrant in color.
- Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables, mixing them together evenly.
- Add the sauce: Pour the prepared teriyaki sauce over the chicken and vegetables. Continue cooking and stirring constantly for 2 to 3 minutes, allowing the sauce to thicken and coat all the ingredients glossy and evenly.
- Finish and serve: Remove the skillet from heat. Garnish the stir-fry with toasted sesame seeds and sliced green onions. Serve immediately over cooked rice or noodles for a complete meal.
Notes
- Use frozen stir-fry vegetables to save time on prep and cleanup.
- Substitute chicken with shrimp, beef, or tofu to cater to different dietary preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For those who enjoy a spicy kick, add chili flakes or sriracha sauce to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
