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To make Teriyaki Chicken Stir Fry, you need a few fresh items. Here’s what to gather: - Chicken - 1 lb boneless, skinless chicken thighs, sliced into thin strips - Vegetables - 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 - Sauce Ingredients - 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) - Garnishes - Sesame seeds for garnish This list helps you prepare a tasty meal. Each ingredient adds flavor and nutrition. The chicken gives protein, while the veggies add crunch and color. The sauce brings all the flavors together in a sweet and savory blend. Enjoy the cooking process as you gather everything! {{ingredient_image_2}} 1. Heating the skillet Start by heating 1 tablespoon of vegetable oil in a large non-stick skillet. Set the heat to medium-high. Wait until the oil shimmers before moving on. 2. Cooking the chicken Add the sliced chicken thighs to the skillet. Spread them in a single layer. Cook for about 5-7 minutes. Stir occasionally. Look for a golden brown color and ensure the chicken is fully cooked. Once done, take the chicken out and place it on a plate. 3. Cooking the vegetables In the same skillet, pour in the remaining tablespoon of vegetable oil. When it’s hot, add minced garlic and grated ginger. Stir-fry them for about 30 seconds. You want to smell their wonderful aroma. Next, toss in broccoli florets, sliced bell pepper, julienned carrot, and sugar snap peas. Stir-fry these veggies for 3 minutes. They should be tender yet still crunchy. 1. Adding sauce Return the cooked chicken to the skillet. Mix it well with the veggies. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry. Pour this sauce over the chicken and vegetables. 2. Final cooking steps Stir everything together to coat all pieces in the sauce. Keep cooking for 2-3 minutes. This helps the sauce thicken and bind the ingredients. Before serving, fold in the chopped green onions. Sprinkle sesame seeds over the dish for that perfect finishing touch. - Optimal cooking temperature: Heat your skillet or wok on medium-high. This helps the chicken cook evenly and brown nicely. - Best practices for cutting ingredients: Slice chicken against the grain for tenderness. Chop vegetables into uniform sizes for even cooking. - Optional spices or additions: Add red pepper flakes for heat or a squeeze of lime for brightness. You could mix in mushrooms or baby corn for extra texture. - Suggestions for adjusting sweetness or saltiness: If it’s too sweet, add a splash of soy sauce. If it’s too salty, balance it with more honey or a bit of water. Pro Tips Use High Heat: Cooking over medium-high heat helps to achieve a nice sear on the chicken and keeps the vegetables crisp. Prep Ingredients Ahead: Have all your ingredients chopped and measured before starting to cook, ensuring a smooth stir-frying process. Customize Your Veggies: Feel free to swap out the vegetables for your favorites or whatever you have on hand, like snap peas or zucchini. Thickening Tips: If you prefer a thicker sauce, you can add more cornstarch slurry gradually until you reach your desired consistency. {{image_4}} You can swap chicken for other proteins. Tofu works well for a vegan option. It absorbs flavors nicely. Beef is another choice if you want a richer taste. Just slice it thinly and cook similarly. For vegetables, use what you have on hand. Seasonal options like bell peppers, snap peas, or zucchini can change the dish. You can also add mushrooms or bok choy for more flavor and texture. Experiment with colors and crunch. To make this dish gluten-free, use tamari instead of soy sauce. It tastes great and keeps the flavor intact. For a low-carb option, skip the honey. You can use a sugar substitute if needed. Also, replace sugar snap peas with green beans or bell peppers, which are lower in carbs. Enjoy the flexibility of this tasty stir fry! To store leftovers, let the Teriyaki Chicken Stir Fry cool down. Place it in an airtight container. This keeps the flavors fresh and prevents spills in your fridge. You can store it in the fridge for up to three days. If you want to freeze the dish, use a freezer-safe container. This way, it stays safe from freezer burn. The stir fry can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, use the stove for best results. Heat it on medium until it's hot. You can also use the microwave, but stir it halfway through to heat evenly. Enjoy your flavorful meal anytime! What can I serve with Teriyaki Chicken Stir Fry? You can serve this dish with steamed rice or noodles. Both options soak up the sauce well. You might also enjoy it with a side of salad or spring rolls. These sides bring more colors and flavors to your meal. How do I know when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F. It should also look golden brown and no longer be pink inside. If you cut into a piece, the juices should run clear. Always double-check for safety. Can I cook this recipe in advance? Yes, you can cook this dish in advance. Just store it in an airtight container in the fridge. It stays fresh for about 3 days. When you're ready to eat, just reheat it on the stove or in the microwave. Is Teriyaki Chicken Stir Fry healthy? Yes, Teriyaki Chicken Stir Fry can be healthy. It uses lean chicken and lots of fresh vegetables. The dish is low in fat and high in protein. Just watch the soy sauce for sodium if you are on a low-salt diet. What are the nutrition facts for this dish? Each serving of Teriyaki Chicken Stir Fry has about 300 calories. It includes around 25 grams of protein, 10 grams of fat, and 30 grams of carbs. You also get vitamins and minerals from the veggies, making it a balanced meal. This post covered how to make a tasty Teriyaki Chicken Stir Fry from start to finish. I shared key ingredients, step-by-step cooking instructions, and helpful tips to boost flavor. You can also try variations or dietary swaps to fit your needs. Plus, I explained how to store and reheat leftovers. In the kitchen, this dish shines with its ease and flavor. Enjoy exploring this fun recipe as you cook and make it your own!

Sizzling Teriyaki Chicken Stir Fry

A delicious stir fry featuring tender chicken thighs, vibrant vegetables, and a savory teriyaki sauce.
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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, divided
  • 1 cup broccoli florets
  • 1 medium bell pepper, sliced
  • 1 medium carrot, julienned
  • 1 cup sugar snap peas
  • 3 pieces 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)
  • to taste tablespoons sesame seeds for garnish

Instructions
 

  • Begin by heating 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Ensure the pan is hot before proceeding.
  • Add the sliced chicken thighs to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Once done, remove the chicken from the skillet and set it aside on a plate.
  • Using the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the minced garlic and grated ginger. Stir-fry for approximately 30 seconds until both ingredients release their fragrant aroma.
  • Next, incorporate the broccoli florets, sliced bell pepper, julienned carrot, and sugar snap peas into the skillet. Stir-fry the vegetables for about 3 minutes or until they are tender-crisp, ensuring they retain some crunch.
  • Once the vegetables are cooked, return the sautéed chicken to the skillet, mixing it in with the veggies.
  • In a separate small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry until well combined. Pour this savory sauce over the chicken and vegetables in the skillet.
  • Stir thoroughly to ensure every piece is coated in the sauce, and continue cooking for an additional 2-3 minutes, allowing the sauce to thicken and bind the ingredients together.
  • Just before serving, gently fold in the chopped green onions, mixing them evenly throughout the stir fry.
  • Remove the skillet from heat and generously sprinkle sesame seeds over the final dish for a finishing touch.

Notes

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