Chicken Teriyaki Stir Fry Recipe
This chicken teriyaki stir fry recipe is a simple weeknight meal option. The teriyaki sauce comes together in two minutes and frozen vegetables can be used for an even quicker meal!
Servings 4
Ingredients
Chicken
- 2 ½ pounds chicken thighs (boneless, skinless) cut into 1-inch chunks
- 2 tablespoons oil (sesame or canola) to saute
- salt and pepper to taste
Vegetables
- 1-2 tablespoons oil to saute
- 2 cups broccoli florets
- ½ red bell pepper slices
- ½ yellow bell pepper slices
- 1-2 medium carrots slices
- 1 yellow squash halved, then sliced
- 1 cup snap peas
Teriyaki Sauce
- ¾ cup soy sauce
- ⅓ cup water
- 3 tablespoons rice vinegar
- ¾ cup light brown sugar
- 3 teaspoons garlic minced
- 3 teaspoons fresh ginger minced
- 1 ½ tablespoons sesame oil
- 1 tablespoon cornstarch +3 tablespoons water
Instructions
Make the Teriyaki Sauce
- Put all of the teriyaki sauce ingredients in a small mixing bowl and whisk together, except for the cornstarch + 3 tablespoons of water.
- Mix the cornstarch and water separately to make a slurry and add it to the teriyaki sauce mixture. Set aside.
Cook the Vegetables
- Slice/chop all the vegetables, unless you are using frozen vegetables (see notes).
- Add the oil to a large skillet on medium-high heat and add the vegetables. Cook, stirring occasionally, until the vegetables are slightly tender (about 5-7 minutes).
- Put the vegetables in a bowl and set it aside.
Cook the Chicken
- Using the same skillet, set it on medium-high heat and add 2 tablespoons of oil. Add the chicken, season it with salt and pepper, and brown it, stirring occasionally (about 7 minutes).
- Once the chicken has browned on all sides, add the teriyaki sauce mixture to the chicken (be sure to stir it once more before adding it to the chicken so it picks up any cornstarch that may have settled at the bottom of the bowl).
- Stir the teriyaki sauce and chicken together. Lower the heat to medium heat and allow the sauce to thicken and the chicken to finish cooking, about 2-3 minutes.
- Add the cooked vegetables to the skillet and stir all together. Sprinkle with sesame seeds and scallions if you prefer and enjoy!
Notes
Can I use frozen vegetables instead?
Of course! Consider a stir-fry blend or a mixed vegetable blend and add about 5-6 cups to the recipe (about a 24-ounce bag).