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Teriyaki Chicken Stir Fry in a skillet
5 from 16 votes

Teriyaki Chicken Stir Fry

This homemade Teriyaki chicken stir fry is so easy and ready in just 30 minutes. It's also healthier and tastes better than take-out! Serve it over steamy white rice for a full meal.
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Sauce:

  • ¼ cup (60 ml) low-sodium soy sauce use Tamari for gluten free
  • ¼ cup (60 ml) water
  • 2 tablespoon (30 g) honey
  • 1 tablespoon brown sugar
  • 1 tablespoon (15 ml) rice vinegar
  • ½ teaspoon toasted sesame oil
  • 2 teaspoon fresh ginger peeled and grated
  • 2 teaspoon fresh garlic peeled and minced
  • 2 teaspoon cornstarch

For the Stir Fry:

  • 1 tablespoon (15 ml) vegetable oil plus more if needed for the vegetables
  • 1 ¼ pounds (650 g) chicken breasts boneless and skinless, diced into ¾-inch cubes
  • 3 cups broccoli florets
  • 2 bell peppers diced (red and green)
  • 1 teaspoon (5 ml) toasted sesame seeds

Instructions

  • In a small bowl or jug, combine the sauce ingredients and give them a quick whisk. Set aside.
  • In a skillet over medium heat, heat the oil, and cook the chicken (I like to season it with freshly cracked black pepper - optional) and cook for 5 minutes until golden and cooked through. Remove the chicken from the skillet, and set it aside.
  • Add more oil to the skillet, and saute the vegetables for 3-4 minutes until just softened. Make sure not to cook them for too long, as they'll be cooked for longer with the sauce.
  • Give the sauce a quick whisk, and add it to the skillet. Cook over low-medium heat for 2-3 minutes until it thickens. If it's thickened too much, add a splash of water to loosen it.
  • Add the chicken back in and stir to make sure that it's well coated in the sauce. Remove from the stove, and garnish with toasted sesame seeds, and serve over cooked jasmine rice.

Video

Notes

  • Try to cut the chicken into pieces that are the same size, this will ensure that they cook evenly.
  • When cooking the chicken in a cast iron skillet, add them to the skillet and let them cook for 1 minute without disturbing, this will give them a golden color.
  • Feel free to add more vegetables to the stir fry, you can also add water chestnuts, shredded cabbage, or even fresh herbs if you like.
  • If the sauce thickens too quickly, loosen it up with a splash of water. If it doesn't thicken to the desired consistency, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Keep in mind that cornstarch must be cooked to 203°F/95°C before it starts thickening.
  • Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water until just warmed through.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 34g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 723mg | Potassium: 914mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2331IU | Vitamin C: 139mg | Calcium: 53mg | Iron: 2mg