The aroma of sizzling chicken, mingling with the sweet and savory notes of teriyaki sauce, wafts through your kitchen as you prepare this Teriyaki Chicken Stir-Fry. Picture vibrant vegetables glistening alongside tender chicken pieces, creating a feast for your eyes and taste buds alike. It’s not just a dish it’s an experience that transports you to a bustling Asian market filled with the sounds of laughter and sizzling woks.

I remember the first time I made this dish for my friends. They were blown away, and one even asked if I had secretly taken cooking classes in Japan Whether it’s a weeknight dinner or a casual gathering, this stir-fry is the perfect way to showcase your culinary prowess without sacrificing your sanity in the kitchen. Get ready for an explosion of flavor that will make your taste buds dance

I still chuckle when I think about how my dog, Max, tried to steal a piece right off the counter while I was plating this dish. He clearly has great taste

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best, but adjust based on your crowd size.
• Bell Peppers: Use red, yellow, or green for color they add sweetness and crunch.
• Fresh Broccoli: Opt for bright green florets they provide texture and nutrition.
• Carrots: Slice them thinly for quick cooking and extra crunch.
• Garlic: Freshly minced garlic brings aromatic depth choose firm heads for optimal flavor.
• Ginger: Fresh ginger adds a zesty bite peel and grate it finely for maximum impact.
• Soy Sauce: Low-sodium soy sauce keeps it flavorful without overwhelming saltiness.
• Brown Sugar: This balances the soy sauce’s saltiness with delightful sweetness.
• Sesame Oil: A drizzle gives the dish a nutty aroma use sparingly as it’s potent
• Cornstarch: Helps thicken the sauce while keeping it glossy and appealing.
• Green Onions: Chopped fresh at the end for garnish add color and mild onion flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cooking teriyaki chicken stir-fry is like being in a culinary ballet swift movements lead to harmonious flavors.

Prepare Your Ingredients: Start by chopping all vegetables into bite-sized pieces so they cook evenly. This also makes cooking more efficient and enjoyable.

Create the Sauce: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and cornstarch until smooth. The mixture should be glossy.

Heat Up Your Pan: Preheat a large skillet or wok over medium-high heat until hot enough that water droplets dance around when splashed. Add oil to coat the bottom well.

Add Chicken First : Toss in cubed chicken breasts seasoned with salt and pepper. Sauté until they’re golden brown and cooked through about 5-7 minutes releasing an irresistible aroma.

Toss in Your Veggies : Add bell peppers, broccoli florets, and carrots to the pan once chicken is almost done. Stir-fry everything together until veggies are bright yet crisp around 3-4 minutes is perfect

Pour in that Sauce : Drizzle your freshly made sauce over the chicken and veggies. Stir continuously until thickened slightly this should take about 2-3 minutes of continuous stirring.

Now let your creation have its moment Serve hot over fluffy rice or noodles your choice and enjoy every glorious bite of this Teriyaki Chicken Stir-Fry masterpiece.

Perfecting the Cooking Process

Sear the chicken first to lock in juices, then add veggies and sauce for a harmonious blend of flavors.

Add Your Touch

Feel free to swap chicken for tofu or shrimp, and toss in any seasonal veggies you have on hand.

Storing & Reheating

Store leftovers in an airtight container for up to three days and reheat on low heat to preserve texture.

Cooking this Teriyaki Chicken Stir-Fry takes me back to family dinners where everyone fought over the last scoop. It’s always a hit

FAQ

Can I use frozen chicken for Teriyaki Chicken Stir-Fry?

Yes, but thaw it completely before cooking for even results.

How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari as a substitute.

What vegetables work best in stir-fry?

Bell peppers, broccoli, and snap peas add great color and crunch

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Teriyaki Chicken Stir-Fry

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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of Teriyaki Chicken Stir-Fry, where tender chicken meets colorful veggies in a savory-sweet sauce. This quick and easy recipe is perfect for weeknight dinners or casual gatherings, impressing family and friends with its eye-catching presentation and delicious taste. Get ready to savor every bite of this delightful dish that captures the essence of Asian cuisine right in your kitchen!

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Ingredients

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• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup bell peppers (mixed colors), sliced
• 1 cup fresh broccoli florets
• 1 cup carrots, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste
• 2 tbsp cooking oil

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Instructions

1. Prepare all vegetables by cutting them into bite-sized pieces for even cooking.
2. In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and cornstarch until smooth.
3. Preheat a large skillet or wok over medium-high heat. Add cooking oil to coat the bottom.
4. Add the cubed chicken to the pan; season with salt and pepper. Sauté until golden brown and cooked through (about 5-7 minutes).
5. Toss in bell peppers, broccoli, and carrots; stir-fry for an additional 3-4 minutes until veggies are bright but crisp.
6. Pour the prepared sauce over the chicken and vegetables; stir continuously until slightly thickened (about 2-3 minutes).
7. Serve hot over rice or noodles and enjoy!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 320
• Sugar: 8g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg