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Homemade Teriyaki Chicken Stir Fry photo

Teriyaki Chicken Stir Fry

This Teriyaki Chicken Stir Fry is a quick and flavorful dish packed with fresh veggies and tender chicken!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil divided
  • 1.5 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
  • ¼ - ½ teaspoon red pepper flakes
  • 1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Stir everything together and bring to a simmer.
  5. Add the cornstarch slurry to the skillet while stirring constantly. Cook for another 2-3 minutes until the sauce thickens to desired consistency.
  6. 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.