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–+ servings
Close-up of Teriyaki Chicken Stir Fry featuring glossy chicken pieces, bright green broccoli, and chunks of red and yellow bell peppers.

Teriyaki Chicken Stir Fry

This recipe delivers a quick, healthy, and family-friendly dinner that tastes better than takeout. You can get this nutritious meal on the table in under 30 minutes, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup low-sodium soy sauce (use Tamari for gluten free) 60 ml
  • 1/4 cup water 60 ml
  • 2 tablespoon honey 30 g
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar 15 ml
  • 1/2 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 vegetable oil plus more if needed for the vegetables (15 ml)
  • 1.25 pounds chicken breasts boneless and skinless, diced into ¾-inch cubes (650 g)
  • 3 cups broccoli florets
  • 2 cups bell peppers diced (red and green)
  • 1 teaspoon toasted sesame seeds 5 ml

Equipment

  • Small bowl or jug
  • Skillet

Method
 

  1. In a small bowl or jug, combine the sauce ingredients and whisk them briefly. Set the mixture aside.
  2. Heat the oil in a skillet over medium heat. Cook the chicken (you can season it with freshly cracked black pepper if you like) for 5 minutes until it is golden and cooked through. Remove the chicken from the skillet and set it aside.
  3. Add more oil to the skillet and sauté the vegetables for 3 to 4 minutes until they are just softened. Do not cook them too long, as they will cook more with the sauce.
  4. Whisk the sauce again quickly and add it to the skillet. Cook over low-medium heat for 2 to 3 minutes until the sauce thickens. If the sauce thickens too much, add a splash of water to loosen it.
  5. Add the chicken back into the skillet and stir to coat it well in the sauce. Remove the skillet from the stove, garnish with toasted sesame seeds, and serve over cooked jasmine rice.

Nutrition

Calories: 297kcalCarbohydrates: 23gProtein: 34gFat: 8gSaturated Fat: 4gCholesterol: 91mgSodium: 723mgPotassium: 914mgFiber: 3gSugar: 15gVitamin A: 2331IUVitamin C: 139mgCalcium: 53mgIron: 2mg

Notes

Cut the chicken into pieces of the same size so they cook evenly. If you use a cast iron skillet, let the chicken cook for 1 minute without moving it to help it get a golden color.
You can add more vegetables like water chestnuts, shredded cabbage, or fresh herbs to the stir fry.
If the sauce thickens too quickly, loosen it with a splash of water. If it does not reach the consistency you want, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Remember that cornstarch needs to cook to 203°F/95°C before it starts thickening.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a skillet with a splash of water until warmed through.

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