Teriyaki Chicken Stir Fry
If you’re looking for a quick, delicious, and colorful meal to whip up on a busy weeknight, look no further than this Teriyaki Chicken Stir Fry! Bursting with vibrant vegetables and tender chicken pieces, all coated in a savory-sweet teriyaki sauce, this dish is bound to become a family favorite. Whether served over fluffy brown rice, hearty quinoa, or even zoodles for a low-carb twist, it’s a versatile and satisfying meal that checks all the boxes. Let’s dive into the delicious details of this recipe!
What You’ll Love About This Recipe
- Quick and easy to prepare, making it perfect for weeknight dinners.
- Packed with colorful veggies that add flavor and nutrition.
- Can be customized with your favorite vegetables.
- Deliciously sticky teriyaki sauce that brings everything together.
- Great for meal prep and leftovers!
Ingredient Rundown
- 1 tablespoon extra-virgin olive oil, divided: This will help cook the chicken and vegetables while adding healthy fats.
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces: Lean protein that cooks quickly and absorbs flavor beautifully.
- 1 red bell pepper, cut into strips: Adds sweetness and crunch.
- 3 cups chopped mixed vegetables of choice: Options include asparagus, broccoli, or snap peas for added color and nutrition.
- 1 (8-ounce) can sliced water chestnuts, drained: Provides a satisfying crunch and unique texture.
- 2 medium green onions, finely chopped, divided: Fresh flavor and garnish.
- 1 tablespoon sesame seeds (optional): For garnish and a nutty flavor.
- Low-sodium soy sauce for serving: Enhances the umami flavor of the dish.
- Prepared brown rice, quinoa, noodles, or cauliflower rice for serving: Your choice of base to soak up all that delicious sauce.
- ½ cup water: To help create the sauce.
- ½ cup low-sodium soy sauce: The main ingredient for our teriyaki sauce.
- 3 tablespoons honey: Adds sweetness and depth of flavor.
- 1 tablespoon rice vinegar: Adds a touch of acidity.
- 1 tablespoon minced garlic: For that aromatic kick.
- 1 tablespoon minced ginger: Freshness that brightens the dish.
- ¼ – ½ teaspoon red pepper flakes: Optional for a hint of heat.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): To thicken the sauce.
Cook’s Kit
- Wok or large skillet: Essential for stir-frying the chicken and vegetables evenly.
- Cutting board and knife: For prepping your chicken and veggies.
- Measuring cups and spoons: For accurate measurements of your ingredients.
- Spatula or wooden spoon: For stirring everything together.
Teriyaki Chicken Stir Fry: How It’s Done
Step 1: Prepare Your Ingredients
Begin by prepping all your ingredients. Cut the chicken into bite-sized pieces, slice the red bell pepper, and chop your mixed vegetables. Drain the water chestnuts and slice the green onions, keeping the white and green parts separate.
Step 2: Make the Teriyaki Sauce
In a bowl, whisk together the water, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Set this mixture aside as it will be the flavorful teriyaki sauce for our stir fry.
Step 3: Cook the Chicken
In a large wok or skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Season lightly with salt and pepper and cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 4: Stir Fry the Vegetables
In the same pan, add the remaining 1 tablespoon of olive oil. Add the red bell pepper, mixed vegetables, and water chestnuts. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Step 5: Combine and Thicken
Return the cooked chicken to the pan with the vegetables. Pour the prepared teriyaki sauce over the chicken and veggies. Stir well to combine. Let the mixture simmer for about 2 minutes. Then, stir in the cornstarch slurry to thicken the sauce, cooking for an additional minute until it coats everything nicely.
Step 6: Garnish and Serve
Remove from heat and garnish with the chopped green onions and sesame seeds if desired. Serve the teriyaki chicken stir fry over your choice of brown rice, quinoa, noodles, or cauliflower rice.
Seasonal Spins
- Spring: Incorporate fresh snap peas and asparagus for a vibrant touch.
- Summer: Add zucchini and corn for a sweet and summery flavor.
- Fall: Use seasonal veggies like butternut squash and bell peppers.
- Winter: Broccoli, carrots, and bok choy are perfect for colder months.
Insider Tips
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- Feel free to mix and match the vegetables based on what you have on hand.
- Cook the chicken in batches if your pan is crowded; this helps achieve a nice sear.
- Leftovers can be stored in the refrigerator and enjoyed the next day!
Cooling, Storing & Rewarming
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You can also microwave it in 30-second intervals, stirring in between to ensure even heating.
Quick Questions
Can I use frozen vegetables for this stir fry?
Yes! Frozen vegetables can be used and will save time. Just make sure to add them directly to the pan without thawing to prevent them from becoming mushy.
What if I don’t have honey?
If you don’t have honey, you can substitute it with maple syrup or agave syrup for a similar sweetness.
Can I make this dish gluten-free?
Absolutely! Just replace the low-sodium soy sauce with a gluten-free alternative like tamari or coconut aminos.
What can I serve with Teriyaki Chicken Stir Fry?
This stir fry is versatile! Serve it over brown rice, quinoa, noodles, or cauliflower rice for a low-carb option. It also pairs well with a side of Sticky Hoisin Ginger Chicken With Snap Peas for a delightful meal.
Desserts to Finish
- Sticky Korean Style Chicken Thighs Oven: A sweet and savory treat to round off your meal.
- Fruit salad: A light and refreshing end to your meal.
- Green tea ice cream: A delightful and unique dessert option.
Bring It Home
This Teriyaki Chicken Stir Fry is not just a dish; it’s an experience that brings together flavors, colors, and textures in one delightful bite. With its easy preparation and endless customization possibilities, it’s a meal that works for busy weeknights and special occasions alike. So gather your ingredients, fire up that stove, and get ready to enjoy a delicious dinner that your whole family will love!
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Teriyaki Chicken Stir Fry
Ingredients
Equipment
Method
- Begin by prepping all your ingredients. Cut the chicken into bite-sized pieces, slice the red bell pepper, and chop your mixed vegetables. Drain the water chestnuts and slice the green onions, keeping the white and green parts separate.
- In a bowl, whisk together the water, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Set this mixture aside as it will be the flavorful teriyaki sauce for our stir fry.
- In a large wok or skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces. Season lightly with salt and pepper and cook for about 5-7 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining 1 tablespoon of olive oil. Add the red bell pepper, mixed vegetables, and water chestnuts. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the pan with the vegetables. Pour the prepared teriyaki sauce over the chicken and veggies. Stir well to combine. Let the mixture simmer for about 2 minutes. Then, stir in the cornstarch slurry to thicken the sauce, cooking for an additional minute until it coats everything nicely.
- Remove from heat and garnish with the chopped green onions and sesame seeds if desired. Serve the teriyaki chicken stir fry over your choice of brown rice, quinoa, noodles, or cauliflower rice.
Notes
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- Feel free to mix and match the vegetables based on what you have on hand.
- Cook the chicken in batches if your pan is crowded; this helps achieve a nice sear.
- Leftovers can be stored in the refrigerator and enjoyed the next day!
