Teriyaki Chicken Stir Fry
Quick teriyaki-style chicken stir-fry with broccoli and bell peppers, finished with toasted sesame seeds.
Servings: 4 servings
Ingredients
Ingredients
- ?1/4 cup 60 mllow-sodium soy sauceuse Tamari for gluten free
- ?1/4 cup 60 mlwater
- ?2 tablespoon 30 ghoney
- ?1 tablespoonbrown sugar
- ?1 tablespoon 15 mlrice vinegar
- ?1/2 teaspoontoasted sesame oil
- ?2 teaspoonfresh gingerpeeled and grated
- ?2 teaspoonfresh garlicpeeled and minced
- ?2 teaspooncornstarch
- ?1 tablespoon 15 mlvegetable oilplus more if needed for the vegetables
- ?1 1/4 pounds 650 gchicken breastsboneless and skinless, diced into 3/4-inch cubes
- ?3 cupsbroccoli florets
- ?2 bell peppersdiced red and green
- ?1 teaspoon 5 mltoasted sesame seeds
Instructions
Instructions
- In a small bowl or jug, whisk together the soy sauce, 1/4 cup (60 ml) water, honey, brown sugar, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and cornstarch until smooth. Set the sauce aside.
- Heat the 1 tablespoon (15 ml) vegetable oil in a large skillet over medium-high heat until hot. Add the diced chicken in a single layer and cook, stirring occasionally, about 5 minutes, until the pieces are golden and cooked through. Transfer the chicken to a plate and set aside.
- If the skillet looks dry, add a little more vegetable oil. Add the broccoli florets and diced bell peppers to the skillet and sauté over medium-high heat, stirring occasionally, 3–4 minutes, until the vegetables are just softened and still slightly crisp.
- Give the prepared sauce a quick whisk, then pour it into the skillet with the vegetables. Bring to a simmer over medium heat and cook, stirring, 2–3 minutes, until the sauce thickens and coats the vegetables. If the sauce becomes too thick, add a splash of water to loosen it.
- Return the cooked chicken to the skillet and stir to coat everything evenly with the sauce. Cook 1–2 minutes more, until the chicken is heated through and well glazed.
- Remove the skillet from the heat, sprinkle with the toasted sesame seeds, and serve immediately.
Equipment
- Small Bowl
- Whisk
- Large Skillet
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.
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.