Chicken Teriyaki Stir Fry

I came home late from work the other day so I had only a short time to fix dinner for my family. I also had a lot of chicken in the freezer, so I decided to thaw it in the morning and make this dish after getting home from work. This chicken teriyaki stir-fry recipe is a simple and easy dish to make if pressed for time. It only took me 25 minutes to have a delicious and healthy dinner ready. Many of the ingredients that I used were already in the pantry, which made it even easier to make. I used chicken breast in this recipe, but you could also use chicken thighs instead for a different texture.

Cooking Tips for Perfect Stir Fry

To achieve the best results with your chicken teriyaki stir fry, focus on the cooking technique. Start by cutting your chicken into thin, uniform pieces. This not only helps it cook evenly but also allows for better flavor absorption from the marinade. If you’re using chicken breast, consider marinating it for at least 15 minutes. A simple marinade of soy sauce, ginger, and garlic can enhance the flavor profile significantly. When it’s time to cook, make sure your pan or wok is hot before adding the chicken. This creates a nice sear and prevents the meat from becoming soggy. Stir frying is all about speed, so have all your ingredients prepped and ready to go before you start cooking. That means chopping vegetables and measuring out sauces ahead of time. Finally, avoid overcrowding the pan. If needed, cook the chicken in batches to achieve that perfect stir fry texture, and remember to toss the ingredients frequently to ensure even cooking.

Serving Suggestions and Variations

This chicken teriyaki stir fry is versatile when it comes to serving options. For a classic presentation, serve it over a bed of steamed rice or noodles. Jasmine rice pairs beautifully with the teriyaki sauce, but you can opt for brown rice for a healthier choice. If you want to add some crunch, sprinkle sesame seeds or chopped green onions on top before serving. For a twist, consider adding pineapple chunks or bell peppers to your stir fry. They add a nice sweetness that complements the savory teriyaki sauce wonderfully. If you’re looking for a low-carb option, try serving it over cauliflower rice or alongside a fresh salad. You can also customize the vegetables based on what you have on hand. Broccoli, snap peas, or carrots all work well and add color to your dish. Don’t shy away from experimenting with different proteins too. Shrimp or tofu can be great alternatives if you’re looking for a change from chicken.

Frequently Asked Questions

What can I use instead of soy sauce?

If you want a soy sauce substitute, try using tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor. Both will work well in your stir fry.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking the chicken.

Can I make this dish ahead of time?

You can prep the chicken and chop the veggies ahead of time, just keep them separate until you’re ready to cook. Stir fries are best served fresh, but prepped ingredients can save you time on a busy night.

What can I serve with chicken teriyaki stir fry?

This stir fry pairs great with steamed rice or noodles. You can also serve it over quinoa for a healthier twist.

What are common mistakes to avoid when making stir fry?

One common mistake is overcrowding the pan, which can steam rather than sear the chicken. Make sure your pan is hot and consider cooking in batches if needed.

Chicken Teriyaki Stir Fry

Liza A

Chicken teriyaki stir fry is a quick and tasty dish that combines tender chicken with vibrant veggies, all coated in a sweet and savory sauce. It's a delightful mix of flavors and textures that will have you craving seconds.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 servings

Calories 360 kcal

Ingredients

  

1x2x3x

• 6 tsp olive oil
• 4 6-oz boneless, skinless chicken breasts, trimmed and sliced into ¼ inch thick
• 1 red bell pepper stemmed, seeded, and sliced thinly
• 1 jalapeno chilli stemmed, seeded, and sliced thin (optional)
• 3 green onions sliced thin on bias

Teriyaki sauce

• 1/3 cup soy sauce
• ¼ cup sugar
• 2 tbsp mirin
• 1 tbsp grated ginger
• 1 tsp cornstarch

Instructions

 

• Whisk teriyaki sauce together in a bowl. Heat 2 tsp oil in 12-inch non-stick skillet over medium-high heat. Pat chicken dry with paper towels. Add half of the chicken to skillet, breaking up any clumps, and cook until lightly browned, about 5 minutes. Transfer to a plate. Repeat with 2 tsp oil and remaining chicken.
• Add remaining 2 tsp oil, bell pepper, and jalapeno, if using to now- empty skillet and cook until just softened, about 3 minutes. Return chicken and any accumulated juices to skillet and toss to combine. Whisk sauce mixture to reconstitute, then add to skillet and cook, stirring constantly, until slightly thickened, about 1 minute. Garnish with green onions and serve.
• Enjoy!

Notes

Recipe source: America’s Test Kitchen: The Best Simple Recipes.

Nutrition

Calories: 360kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gCholesterol: 90mgSodium: 800mgFiber: 1gSugar: 6g

Keyword Asian cuisine, chicken teriyaki, quick meal, stir fry, weeknight dinner

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