Description
This Teriyaki Chicken Stir Fry is a quick and delicious weeknight dinner featuring juicy chicken thighs, crisp colorful vegetables, and a glossy homemade teriyaki sauce. Ready in just 25 minutes, it’s perfect served over fluffy jasmine rice and garnished with sesame seeds and green onions for a flavorful Asian-inspired meal.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 pinch black pepper
For the Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- ¼ cup water
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 carrots, julienned
- 3 green onions, chopped
- 2 tablespoons vegetable oil
For Serving
- 4 cups jasmine rice, cooked
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, for garnish
Instructions
- Prepare Ingredients: Cut the chicken into bite-sized pieces. Slice the onions, red and yellow bell peppers, julienne the carrots, chop the green onions, and mince the garlic. Grate the fresh ginger. Whisk together all the ingredients for the teriyaki sauce in a bowl until smooth.
- Coat the Chicken: Toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. This helps create a slight crispiness when cooked and thickens the sauce later.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir fry for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add 2 tablespoons of vegetable oil. Stir fry the sliced onions and julienned carrots for 2 minutes. Then add the sliced bell peppers and broccoli florets, continuing to stir fry for another 3-4 minutes until vegetables are crisp-tender but still vibrant.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the teriyaki sauce and stir continuously until the sauce thickens and evenly coats the chicken and vegetables, about 2-3 minutes.
- Garnish and Serve: Remove from heat. Sprinkle sesame seeds and chopped green onions over the stir fry. Serve immediately over cooked jasmine rice for a comforting and satisfying meal.
Notes
- For extra flavor, marinate the chicken in some of the teriyaki sauce for 15 minutes before cooking.
- You can substitute chicken thighs with chicken breast if you prefer leaner meat.
- Feel free to swap or add other vegetables like snap peas, mushrooms, or baby corn.
- Use low sodium soy sauce to control the saltiness of the dish.
- Prepare the rice ahead of time or use leftover rice to save time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
