Are you ready to dive into a vibrant, flavorful dish that brings the tastes of Japan right to your kitchen? This Teriyaki Chicken Stir Fry is not just quick and easy to prepare, but it’s also packed with fresh vegetables, tender chicken, and a mouthwatering sauce that will leave you craving more. Whether you’re whipping it up for a weeknight dinner or entertaining guests, this dish is sure to impress.
Why This Recipe is a Keeper
This Teriyaki Chicken Stir Fry is a keeper for several reasons. First, it’s incredibly versatile; you can use whatever vegetables you have on hand, making it a great way to clean out the fridge. Second, the homemade teriyaki sauce is simple to make and far superior to store-bought versions. Finally, this dish is quick to prepare, taking less than 30 minutes from start to finish. With all these advantages, it’s a recipe you’ll want to return to again and again.
The Ingredient Lineup
To create this delicious Teriyaki Chicken Stir Fry, gather the following ingredients:
- 1 tablespoon extra-virgin olive oil, divided
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 red bell pepper, cut into strips
- 3 cups chopped mixed vegetables of choice, such as asparagus, broccoli, or snap peas
- 1 (8-ounce) can sliced water chestnuts, drained
- 2 medium green onions, finely chopped, divided
- 1 tablespoon sesame seeds (optional)
- Low-sodium soy sauce for serving
- Prepared brown rice, quinoa, noodles, or cauliflower rice for serving
- ½ cup water
- ½ cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry
Toolbox for This Recipe
To make the cooking process smooth, you will need the following tools:
- Large skillet or wok: For stir-frying the chicken and vegetables.
- Cutting board: To chop your ingredients efficiently.
- Sharp knife: For cutting chicken and vegetables.
- Measuring cups and spoons: To accurately measure your ingredients.
- Whisk: For mixing the teriyaki sauce ingredients together.
Step-by-Step: Teriyaki Chicken Stir Fry
Step 1: Prepare the Sauce
In a medium bowl, whisk together the water, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Set aside. This will be the star of your Teriyaki Chicken Stir Fry.
Step 2: Cook the Chicken
In a large skillet or wok, heat 1/2 tablespoon of olive oil over medium-high heat. Once hot, add the chicken pieces. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Stir occasionally to ensure even cooking.
Step 3: Add the Vegetables
Add the remaining 1/2 tablespoon of olive oil to the skillet. Then, toss in the red bell pepper, mixed vegetables, and water chestnuts. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Step 4: Combine with Sauce
Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Stir everything together and bring the mixture to a simmer.
Step 5: Thicken the Sauce
To thicken the sauce, add the cornstarch slurry to the skillet while stirring constantly. Cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
Step 6: Serve It Up
Remove the skillet from heat. Garnish with finely chopped green onions and sesame seeds if using. Serve your Teriyaki Chicken Stir Fry over prepared brown rice, quinoa, noodles, or cauliflower rice for a wholesome meal.
Seasonal Ingredient Swaps
If you’re looking to switch things up or use seasonal vegetables, consider these swaps:
- Spring: Substitute asparagus and snap peas for seasonal peas or green beans.
- Summer: Use zucchini and bell peppers for a colorful twist.
- Fall: Try adding sliced carrots or cubed butternut squash.
- Winter: Incorporate hearty vegetables like Brussels sprouts or kale.
Cook’s Commentary
- This Teriyaki Chicken Stir Fry is incredibly adaptable, so feel free to mix and match your favorite veggies!
- For a spicier kick, increase the amount of red pepper flakes or add some sriracha to the sauce.
- If you prefer a sweeter sauce, you can add an extra tablespoon of honey.
- Leftovers can be refrigerated and taste great the next day, making it a fantastic meal prep option.
How to Store & Reheat
To store your Teriyaki Chicken Stir Fry, place it in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat in a skillet over medium heat until warmed through. You can also microwave it in a covered bowl for 1-2 minutes, stirring halfway through.
Teriyaki Chicken Stir Fry FAQs
Can I use frozen vegetables for this recipe?
Absolutely! Frozen vegetables can save you time and are just as nutritious. Just make sure to thaw and drain any excess moisture before adding them to the stir fry.
Is there a gluten-free option for the soy sauce?
Yes! You can substitute regular soy sauce with tamari, which is gluten-free and will work perfectly in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and chop the vegetables in advance. Store them separately in the fridge until you’re ready to cook. The sauce can also be made ahead and stored in the refrigerator.
What can I serve with Teriyaki Chicken Stir Fry?
This stir fry pairs beautifully with brown rice, quinoa, noodles, or cauliflower rice. You can also serve it with a side salad for a refreshing crunch.
Ready, Set, Cook
Now that you have all the details for this delightful Teriyaki Chicken Stir Fry, it’s time to roll up your sleeves and start cooking! With its vibrant flavors and colorful presentation, this dish is guaranteed to be a hit at your dinner table. Enjoy the process and savor every bite of this homemade culinary masterpiece.
Teriyaki Chicken Stir Fry
Ingredients
Equipment
Method
- In a medium bowl, whisk together the water, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Set aside.
- In a large skillet or wok, heat 1/2 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until golden brown and cooked through.
- Add the remaining 1/2 tablespoon of olive oil to the skillet. Toss in the red bell pepper, mixed vegetables, and water chestnuts. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Stir everything together and bring to a simmer.
- Add the cornstarch slurry to the skillet while stirring constantly. Cook for another 2-3 minutes until the sauce thickens to desired consistency.
- Remove from heat, garnish with green onions and sesame seeds if using. Serve over brown rice, quinoa, noodles, or cauliflower rice.
Notes
- Feel free to use any vegetables you have on hand for a personalized touch!
- For extra heat, increase red pepper flakes or add sriracha.
- Leftovers can be stored in the fridge for up to 3 days.
