Teriyaki Chicken Stir Fry: Quick & Easy Recipe

Teriyaki Chicken Stir Fry: just the name conjures up images of glistening chicken, vibrant vegetables, and that irresistible sweet and savory sauce. Have you ever craved a meal that’s both incredibly satisfying and surprisingly quick to prepare? Then you’ve come to the right place! This recipe isn’t just about throwing ingredients into a pan; it’s about creating a symphony of flavors that dance on your palate.

Teriyaki, a cooking technique originating in Japan, has become a global phenomenon. The word “teriyaki” itself describes the glossy sheen (“teri”) imparted by the sauce, which is typically made with soy sauce, mirin (or sake), sugar, and ginger. While the exact origins are debated, it’s believed that teriyaki evolved as a way to preserve and enhance the flavor of fish. Over time, the technique was adapted to other proteins, including chicken, and eventually made its way across the Pacific, where it was embraced and further customized.

What makes Teriyaki Chicken Stir Fry so universally loved? It’s the perfect balance of sweet and savory, the tender chicken, the crisp-tender vegetables, and the sheer convenience of a one-pan meal. It’s a dish that appeals to both picky eaters and adventurous foodies alike. Plus, it’s incredibly versatile – you can easily customize it with your favorite vegetables and adjust the level of sweetness to your liking. Get ready to experience a culinary delight that’s both easy to make and impossible to resist!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (rice wine), optional, can substitute with chicken broth
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• For the Stir Fry:
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/2 cup snow peas
• 2 green onions, sliced for garnish
• Sesame seeds, for garnish
• For Serving:
• Cooked rice (white or brown)

Preparing the Chicken:

1. In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Make sure the chicken is evenly coated with the spices. This step is crucial for infusing the chicken with flavor before it even hits the pan.
2. Massage the spices into the chicken. This helps the flavors penetrate the meat and ensures a more flavorful final product. Don’t be afraid to get your hands dirty!
3. Let the chicken marinate for at least 15 minutes at room temperature, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will become. If refrigerating, bring it to room temperature before cooking for even cooking.

Making the Teriyaki Sauce:

1. In a medium saucepan, whisk together the soy sauce, mirin, sake (or chicken broth), brown sugar, and honey. These ingredients form the base of our delicious teriyaki sauce, providing a balance of salty, sweet, and savory flavors.
2. In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will thicken the sauce. It’s important to use cold water to prevent the cornstarch from clumping.
3. Add the cornstarch slurry, minced garlic, and grated ginger to the saucepan. Whisk everything together well to ensure there are no lumps.
4. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 3-5 minutes, or until the sauce has thickened to your desired consistency. The sauce should be thick enough to coat the back of a spoon.
5. Remove the sauce from the heat and set aside. The sauce will continue to thicken as it cools. Taste and adjust seasonings as needed. You can add a pinch of red pepper flakes for a little heat, or a touch more honey for extra sweetness.

Stir-Frying the Chicken and Vegetables:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Make sure the wok or skillet is hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
2. Add the marinated chicken to the wok or skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Cook the chicken for 5-7 minutes, or until it is cooked through and lightly browned on all sides. Stir occasionally to ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the chicken from the wok or skillet and set aside.
5. Add another tablespoon of vegetable oil to the wok or skillet.
6. Add the sliced onion and minced garlic to the wok or skillet and cook for 2-3 minutes, or until the onion is softened and translucent. Stir frequently to prevent the garlic from burning.
7. Add the sliced bell peppers, broccoli florets, and sliced carrots to the wok or skillet.
8. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp. Stir frequently to ensure even cooking. You want the vegetables to retain some of their crunch.
9. Add the snow peas to the wok or skillet and stir-fry for another minute.
10. Return the cooked chicken to the wok or skillet.
11. Pour the teriyaki sauce over the chicken and vegetables.
12. Stir everything together well to ensure that the chicken and vegetables are evenly coated with the sauce.
13. Cook for another 2-3 minutes, or until the sauce has heated through and thickened slightly.

Serving:

1. Serve the teriyaki chicken stir-fry over cooked rice.
2. Garnish with sliced green onions and sesame seeds.
3. Enjoy! This dish is best served immediately while it’s hot and the sauce is still glossy.

Tips and Variations:

Vegetable Variations:

Feel free to customize the vegetables in this stir-fry to your liking. Some other great options include:

• Mushrooms
• Zucchini
• Asparagus
• Baby corn
• Water chestnuts

Protein Variations:

If you’re not a fan of chicken, you can easily substitute it with other proteins, such as:

• Beef (steak or ground beef)
• Pork
• Shrimp
• Tofu (firm or extra-firm)

Spice Level:

If you like a little heat, you can add a pinch of red pepper flakes to the teriyaki sauce or stir-fry. You can also add a drizzle of sriracha or chili garlic sauce to the finished dish.

Sweetness Level:

Adjust the amount of brown sugar and honey in the teriyaki sauce to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar and honey. If you prefer a sweeter sauce, add a little more.

Make-Ahead Tips:

You can prepare the teriyaki sauce ahead of time and store it in the refrigerator for up to 3 days. You can also chop the vegetables ahead of time and store them in the refrigerator for up to 2 days. When you’re ready to cook, simply stir-fry the chicken and vegetables and add the sauce.

Storage:

Leftover teriyaki chicken stir-fry can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.

Serving Suggestions:

This teriyaki chicken stir-fry is delicious served over rice, but it can also be served with noodles, quinoa, or even cauliflower rice for a low-carb option. You can also serve it as a filling for lettuce wraps or as a topping for salads.

Gluten-Free Option:

To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.

Vegan Option:

To make this recipe vegan, substitute the chicken with tofu and use maple syrup instead of honey in the teriyaki sauce. Make sure to use a vegetable broth instead of chicken broth if you are using it as a sake substitute.

Why this recipe works:

This Teriyaki Chicken Stir Fry recipe is a winner because it’s quick, easy, and packed with flavor. The homemade teriyaki sauce is far superior to store-bought versions, offering a perfect balance of sweet, savory, and umami. The combination of tender chicken and crisp-tender vegetables creates a delightful textural contrast. Plus, it’s a versatile dish that can be easily customized to suit your preferences and dietary needs. The use of chicken thighs ensures that the chicken remains moist and flavorful, even when stir-fried at high heat. The marinade helps to tenderize the chicken and infuse it with flavor. The cornstarch slurry thickens the sauce to a perfect consistency

Conclusion:

This Teriyaki Chicken Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it delivers restaurant-quality taste with minimal effort. The combination of tender chicken, crisp-tender vegetables, and that sweet and savory teriyaki sauce is simply irresistible. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. Plus, it’s a fantastic way to sneak in extra veggies!

But the best part? It’s incredibly versatile! Feel free to customize it to your liking. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. If you’re watching your carb intake, serve it over cauliflower rice or zucchini noodles instead of traditional rice. You could even wrap it in lettuce cups for a light and refreshing meal.

Serving Suggestions and Variations:

* Classic: Serve over steamed white or brown rice, garnished with sesame seeds and chopped green onions.
* Low-Carb: Enjoy it over cauliflower rice or spiralized zucchini noodles.
* Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki sauce.
* Vegetarian: Substitute the chicken with tofu or tempeh for a delicious vegetarian option.
* Noodle Bowl: Toss it with your favorite Asian noodles, such as udon or soba noodles.
* Lettuce Wraps: Spoon the stir-fry into crisp lettuce cups for a light and refreshing appetizer or meal.
* Protein Boost: Add edamame or peanuts for extra protein and crunch.
* Extra Veggies: Don’t be afraid to add more vegetables! Broccoli, bell peppers, snap peas, and mushrooms all work wonderfully.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to a truly amazing Teriyaki Chicken Stir Fry is using high-quality ingredients and not overcooking the chicken. Remember to cut the chicken into uniform pieces for even cooking, and don’t overcrowd the pan. This will ensure that the chicken browns beautifully and stays juicy.

I’m so excited for you to try this recipe! It’s a guaranteed crowd-pleaser, and I know you’ll be making it again and again. Once you’ve given it a go, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. So, grab your wok, gather your ingredients, and get ready to whip up a truly unforgettable Teriyaki Chicken Stir Fry. Happy cooking! I can’t wait to hear from you! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

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