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For a tasty Teriyaki Chicken Stir Fry, you need these key ingredients: - 1 lb boneless, skinless chicken thighs, sliced into thin strips - 2 tablespoons vegetable oil - 1 cup broccoli florets - 1 bell pepper, sliced (red or yellow for sweetness) - 1 medium carrot, julienned - 1 cup sugar snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry for thickening) - Sesame seeds for garnish You can enhance the dish with these optional ingredients: - Red pepper flakes for heat - Additional vegetables like mushrooms or zucchini - Fresh herbs like cilantro or basil for garnish To make this dish, gather these tools: - A large non-stick skillet or wok - A sharp knife for cutting - A cutting board - Mixing bowls for the sauce and ingredients - A whisk for blending the sauce These ingredients and tools make it easy to whip up a delicious Teriyaki Chicken Stir Fry. Enjoy cooking! {{ingredient_image_1}} First, slice 1 pound of boneless, skinless chicken thighs into thin strips. This helps them cook quickly. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken. Stir-fry the chicken for about 5 to 7 minutes. You want it to turn golden brown and cook all the way through. When it’s done, take the chicken out of the skillet and set it aside. In the same skillet, add another tablespoon of vegetable oil. Next, add 2 minced garlic cloves and 1 tablespoon of grated ginger. Stir-fry this mix for about 30 seconds until it smells great. Now, it’s time to add the veggies! Toss in 1 cup of broccoli florets, 1 sliced bell pepper, 1 julienned carrot, and 1 cup of sugar snap peas. Stir-fry these for about 3 minutes. You want them to be tender but still a bit crunchy. In a small bowl, mix 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Don't forget to add the cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water. Pour this sauce over the chicken and veggies in the skillet. Stir well so everything gets coated. Cook for another 2 to 3 minutes to let the sauce thicken. Just before serving, stir in 3 chopped green onions. Finally, sprinkle sesame seeds on top for a nice touch. To cook chicken just right, use boneless, skinless thighs. They stay juicy and tender. Cut the chicken into thin strips for even cooking. Heat your pan before adding oil. This helps the chicken brown nicely. Stir the chicken often. This keeps it from sticking and ensures even cooking. Cook for about 5-7 minutes until golden brown. Always check if the chicken is cooked through. It should have no pink inside. When stir-frying, keep your veggies bright and crunchy. Cut them into uniform sizes. This helps them cook evenly. Start with harder vegetables like carrots and broccoli. Add softer ones like bell peppers and snap peas later. This way, everything cooks just right. Use high heat and a non-stick pan. It helps the veggies stay crisp. Stir constantly to avoid burning. Cook for about 3 minutes for that tender-crisp texture. If your teriyaki sauce is too thin, use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. This slurry will thicken your sauce. Add it to the pan while cooking. Stir well and let it cook for a few minutes. If the sauce is too thick, add a splash of water or broth. Adjust it to your liking. The goal is a glossy, thick sauce that coats the chicken and veggies. Pro Tips Use High Heat: For the best stir-fry results, make sure to use high heat. This helps the chicken and vegetables cook quickly while retaining their texture and flavor. Prep Ahead: To save time, prepare all your ingredients in advance. Chop the vegetables and slice the chicken before you start cooking to ensure a smooth cooking process. Customize Your Veggies: Feel free to mix and match your vegetables based on what you have on hand. Snow peas, bell peppers, and zucchini all work beautifully in this recipe. Let the Sauce Thicken: After adding the sauce, give it a couple of minutes to thicken properly. This step ensures that the flavors meld beautifully with the chicken and vegetables. {{image_2}} You can swap chicken for other proteins. Try shrimp, beef, or tofu. Each adds a different taste and texture. If you choose shrimp, cook it for about 3-5 minutes until pink. For beef, thin strips work best. Cook them until brown, about 5-7 minutes. Tofu needs pressing to remove water. Then, fry it until golden. To make this dish vegetarian or vegan, skip the chicken. Use tofu or tempeh instead. Both soak up flavors well. Cook them as you would chicken. For a better taste, marinate tofu in soy sauce before cooking. You can also add mushrooms for a meaty feel. Feel free to mix in your favorite veggies. Snap peas, bell peppers, and carrots work great. You can also add zucchini, bok choy, or baby corn. These add color and crunch. Be creative and use what you have at home. Just keep the cooking time similar for even cooking. To store leftover teriyaki chicken stir fry, let it cool down first. Then, place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you can track how long it’s been stored. When you want to eat your leftovers, you can reheat them easily. The best way is to use a skillet. Just heat it over medium heat. Add a splash of water or oil to prevent sticking. Stir often until it's hot. You can also use a microwave. Place the stir fry in a microwave-safe dish and cover it. Heat it for one to two minutes. Stir halfway through to make sure it heats evenly. If you want to keep it longer, freezing works well. First, let the stir fry cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Enjoy your tasty meal anytime you like! Yes, you can use chicken breasts. They will cook faster than thighs. Breasts are leaner, so they may dry out if overcooked. Keep an eye on them. Cut the chicken into thin strips for even cooking. You can still enjoy a tasty stir fry! You can use tamari as a great soy sauce substitute. It has a similar flavor and is often gluten-free. Coconut aminos is another option that is sweeter and less salty. You can also try making your own sauce with vegetable broth, vinegar, and spices. To make this teriyaki chicken stir fry gluten-free, use gluten-free soy sauce or tamari. Check all other sauces for gluten. Using fresh vegetables and chicken ensures your meal is safe. Always read labels to avoid hidden gluten in sauces or pre-packaged items. Teriyaki chicken stir fry is simple and tasty. We explored key ingredients, tools, and steps to make it. You can adjust flavors and try different proteins. Remember to store leftovers properly to enjoy later. This dish offers great flexibility. Feel free to mix veggies or change up your protein. Overall, creating your stir fry can be fun and rewarding. Enjoy your cooking and the tasty results!

Sizzling Teriyaki Chicken Stir Fry

A delicious stir fry featuring tender chicken thighs and a variety of colorful vegetables, all coated in a sweet and savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1 bell pepper sliced (red or yellow for sweetness)
  • 1 medium carrot, julienned
  • 1 cup sugar snap peas
  • 3 pieces green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 quarter cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry for thickening)
  • to taste sesame seeds for garnish

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
  • Add the sliced chicken thighs to the skillet and stir-fry until they are cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add another tablespoon of vegetable oil along with the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
  • Add the broccoli, bell pepper, carrot, and sugar snap peas to the skillet. Stir-fry for about 3 minutes or until the vegetables are tender-crisp.
  • Return the cooked chicken to the skillet with the vegetables.
  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Pour this sauce over the chicken and vegetables in the skillet.
  • Stir well to combine everything, and let it cook for another 2-3 minutes until the sauce has thickened.
  • Stir in the chopped green onions just before serving.
  • Remove from heat and sprinkle sesame seeds over the stir fry.

Notes

Serve over rice or noodles for a complete meal.
Keyword chicken, quick meal, stir fry, teriyaki