Teriyaki Chicken Stir Fry features tender chicken strips and crisp vegetables coated in a glossy soy-based glaze with garlic and ginger.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
2 tablespoons neutral oil
3 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced carrots
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
Black pepper to taste
Instructions
-
Whisk soy sauce, mirin, brown sugar, garlic, and ginger in a bowl.
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Stir cornstarch with water in a separate bowl to form a slurry.
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Heat oil in a large skillet over medium-high heat.
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Cook sliced chicken in a single layer until browned and cooked through, about 4 minutes. Remove from pan.
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Stir-fry broccoli and carrots for 2 to 3 minutes.
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Add bell peppers and snap peas and cook until crisp-tender.
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Return chicken to the pan and pour in sauce mixture.
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Simmer for 2 minutes, then stir in cornstarch slurry.
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Cook until sauce thickens and coats ingredients.
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Drizzle sesame oil over the stir fry and serve warm.