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teriyaki chicken stir fry

Teriyaki Chicken Stir Fry Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp vegetable oil, divided
  • 3 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • Sesame seeds and sliced green onions, for garnish

Method
 

  1. In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, and ginger. In a separate bowl, mix cornstarch and water; set both aside.
  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, 5 to 7 minutes. Transfer to a plate.
  3. Add remaining 1 tbsp oil to the pan. Stir-fry broccoli, bell pepper, and snap peas until crisp-tender, about 3 to 4 minutes.
  4. Return chicken to the pan. Pour in the sauce and cornstarch slurry. Toss to coat and cook 1 minute until sauce thickens. Serve over rice, garnished with sesame seeds and green onions.

Notes

This stir fry is best eaten right away, but leftovers reheat well in a skillet with a splash of water. If you like the sauce extra thick, let it bubble a minute longer after adding the slurry.