Teriyaki Chicken Stir Fry
A quick and easy recipe combining tender chicken and colorful vegetables in a delicious teriyaki sauce, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb Chicken Breast, boneless and skinless, cut into bite-sized pieces Can substitute with tofu or shrimp.
- 1 cup Bell Peppers, sliced Any color preferred.
- 1 cup Broccoli Florets Can swap for snap peas or green beans.
- 1 cup Carrots, julienned Alternatively use frozen mixed stir-fry vegetables.
- 1/2 cup Teriyaki Sauce Store-bought or homemade. Low-sodium options are available.
- 2 tbsp Vegetable Oil Can use sesame oil for richer taste.
- 2 cloves Garlic, minced Fresh is best, powdered works in a pinch.
- 1 tbsp Ginger, freshly grated Ground ginger can be used as an alternative.
Instructions
Preparation
- Gather all your chopped vegetables and chicken on a cutting board.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cooking
- Add the chicken pieces to the skillet in a single layer. Sear for about 5 minutes until golden brown, turning halfway through.
- Add the minced garlic and grated ginger, stirring constantly for about 30 seconds.
- Add the bell peppers, broccoli, and carrots to the pan. Stir-fry for another 3–4 minutes.
- Drizzle the teriyaki sauce over the chicken and vegetables. Stir well to coat everything.
- Cook for an additional 2 minutes, letting the sauce bubble and thicken slightly.
- Serve over a bed of rice or noodles.
Notes
For added heat, sprinkle red pepper flakes or splash Sriracha. Marinate chicken in teriyaki sauce for deeper flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.