Teriyaki Chicken Stir Fry is an easy stir fry to make for dinner. It’s so much better than take-out!
One of my most popular recipes is my Asian Vegetable Stir Fry. The appeal of making a stir fry for dinner is an easy one to understand. All kinds of veggies and sometimes a protein added in– with a simple sauce. And it’s all cooked in one hot skillet in a short amount of time. A stir fry can be served over white rice, brown rice, fried rice, cauliflower rice or Asian noodles. If you’re looking for an all-veggie stir fry, try my Three Pea Stir Fry. And if you are working with pork, try my Thai Pork Stir Fry. This Teriyaki Chicken Stir Fry is everyone’s favorite stir fry. It’s an easy and delicious, family-friendly dinner recipe.
Stir Fry Ingredients:
- oil
- chicken
- onion
- red bell pepper
- carrot
- broccoli
- sugar snap peas
Teriyaki Sauce Ingredients:
- chicken broth
- soy sauce
- rice vinegar
- brown sugar
- garlic
- ginger
- cornstarch
How to make Teriyaki Sauce:
Teriyaki sauce is definitely something that you can always buy at the store. But if you’ve ever made it homemade then you know how much more delicious it is than the commercial bottled versions. It’s so easy to make teriyaki sauce. Just combine all of the ingredients (chicken broth, soy sauce, rice vinegar, brown sugar, garlic, ginger and cornstarch) in a bowl and whisk them together.
How to grate fresh ginger:
Fresh ginger is stringy and it can be difficult to grate! I have a solution. Peel the ginger with a potato peeler and then pop it into the freezer until firm. It will be so much easier to grate when it’s frozen, and the good news is that you can store your leftover fresh ginger in a zip baggie in your freezer! Use the fine grate on your grater to grate the ginger.
How to make Teriyaki Chicken Stir Fry:
Oil is added to a large skillet or wok over high heat. Chicken chunks are then browned in the oil. Onion, bell pepper and carrot are added in and stir-fried for a few minutes. Broccoli florets and teriyaki sauce are added to the skillet, and you will continue to stir fry for a couple more minutes. Finally, add sugar snap peas and cook for a few more minutes. That’s it. The sauce will thicken up while stir frying, and the veggies will soften slightly.
Vegetable Substitutions:
Mix things up and add/substitute sliced mushrooms, zucchini, snow peas, shredded cabbage or bean sprouts.
For those who are eating super healthy and light, the stir fry can be eaten on its own. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below (this recipe divided into four servings). If you’re not following any kind of eating plan, go ahead and serve this over hot, steamed rice. It’ll be a family favorite for dinner, and it might just go on the repeater list too.
Teriyaki Chicken Stir Fry
Ingredients
SAUCE:
- ¾ cup low-sodium chicken stock or broth
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- ¼ cup lightly packed light brown sugar
- 5 medium garlic cloves, minced
- 1½ tablespoons freshly grated ginger
- 1½ tablespoons cornstarch, dissolved in 4 tablespoons cold water
STIR FRY:
- 2 tablespoons canola or vegetable oil
- 1¼ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium onion, peeled and thinly sliced
- 1 medium red bell pepper, seeded and thinly sliced
- 1 large carrot, peeled and thinly sliced crosswise on the diagonal
- 1½ cups broccoli florets
- 8 ounces sugar snap peas
OTHER:
- 2 whole green onions, sliced (for garnish)
- steamed rice, for serving
Instructions
MAKE THE SAUCE:
- In a medium bowl, whisk together all of the sauce ingredients.
PREPARE THE STIR FRY:
- In a large, deep skillet or wok, heat the oil over high heat. Once hot, add the chicken in an even layer and turn the heat down to medium-heat. Let the chicken brown on the first side before flipping it, and then let it brown on the second side. This takes about 3 minutes (it will cook more as the rest of the stir fry cooks).
- Add the onion, red bell pepper and carrot. Cook for 2 minutes, stirring occasionally.
- Stir in the broccoli and the sauce; cook for 2 minutes, stirring frequently.
- Add the sugar snap peas; cook for 2 minutes, stirring constantly.
SERVE:
- Serve the stir fry over hot, steamed rice. Sprinkle green onions on top, for garnish.
Notes
- Rice is not included in the nutritional information.
- If you are preparing this recipe as gluten-free, just be sure to use gluten free chicken broth and gluten free soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
