Description
A quick and flavorful Teriyaki Stir-Fry made with tender chicken, crisp vegetables, and a glossy sweet and savory sauce served over warm rice. Perfect for busy weeknights and better than takeout.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 2 cups broccoli florets, chopped
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup carrots, julienned
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 3 cups cooked white rice
Instructions
- Preheat a large skillet or wok over medium high heat for 2 minutes.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and sesame oil until smooth.
- Add olive oil to the hot skillet and swirl to coat evenly.
- Add chicken pieces in a single layer and cook for 5 to 6 minutes until lightly browned and cooked through. Remove and set aside.
- Add broccoli, red bell pepper, yellow bell pepper, carrots, and snap peas to the same pan and stir fry for 4 to 5 minutes until crisp tender.
- Return the cooked chicken to the pan and pour in the prepared sauce. Stir continuously for 2 to 3 minutes until the sauce thickens and coats the ingredients evenly.
- Serve immediately over warm cooked white rice.
Notes
- Slice vegetables evenly so they cook at the same rate.
- Do not overcrowd the pan to avoid steaming instead of searing.
- If the sauce becomes too thick, add a small splash of water while reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Teriyaki Stir-Fry, chicken stir fry, homemade teriyaki sauce, easy weeknight dinner, Asian inspired dinner