... Print

Easy Teriyaki Chicken Stir Fry with Homemade Sauce

Close-up of a delicious teriyaki chicken stir fry featuring glazed chicken pieces, bright green broccoli florets, and red bell peppers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this flavorful teriyaki chicken stir fry from scratch. This recipe includes instructions for a sticky, homemade teriyaki sauce and pairs perfectly with your favorite vegetables for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons soy sauce (use tamari for gluten free)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 cup sliced carrots
  • 1/2 cup sliced onion
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup water
  • 2 tablespoons brown sugar (reduce for low-sugar option)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Sesame seeds, for garnish
  • Cooked rice or noodles, for serving

Instructions

  1. In a medium bowl, toss the cut chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Set aside for 10 minutes.
  2. Prepare the homemade teriyaki sauce: In a small saucepan, combine 1/4 cup soy sauce, mirin, water, brown sugar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Cook for 3 minutes.
  3. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the sesame oil. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  5. Add the remaining 1 tablespoon of oil to the skillet. Add the broccoli, carrots, and onion. Stir fry for 4-5 minutes until the vegetables begin to soften but remain crisp-tender.
  6. Add the sliced red bell pepper and cook for 1 more minute.
  7. Return the cooked chicken to the skillet with the vegetables. Pour about half of the prepared teriyaki sauce over the chicken and vegetables. Toss everything together to coat well. Cook for 1-2 minutes until the sauce is hot and sticky.
  8. Serve immediately over rice or noodles. Drizzle with extra homemade teriyaki sauce if desired and garnish with sesame seeds.

Notes

  • For tender chicken, do not overcrowd the pan when searing. Cook in batches if necessary.
  • To make this gluten free, ensure you use tamari instead of regular soy sauce in both the chicken marinade and the sauce.
  • This recipe works well with other vegetables like snap peas or mushrooms.
  • Save leftovers for healthy chicken meal prep by storing them separately from the rice.

Nutrition

Find it online: https://kitchenuser.net/teriyaki-chicken-stir-fry-recipe-homemade-sauce/