Teriyaki Chicken Stir Fry

5 from 4 votes

Teriyaki Chicken Stir Fry recipe is a perfect weeknight meal idea! Made with boneless skinless chicken thighs or breasts in a homemade sauce with lots of veggies. Use any vegetables you like and serve with white rice, brown rice, or noodles. Gluten free.

Prep Time10

Cook Time15

Marinate Time30

Total Time55

Cuisine: American, Chinese, Chinese/East Asian

Course: Main Course

Servings: servings

Calories: 244kcal

Equipment

Large Skillet
Measuring Cups
Measuring spoons
Knife
Cutting board
Large Skillet

Ingredients

1 pound boneless skinless chicken thighs (approximately 5) (or chicken breast)
2 Tablespoons soy sauce (for chicken marinade)
1 Tablespoon granulated sugar (for chicken marinade)
pinch salt (for chicken marinade)
2 Tablespoons vegetable oil
¾ pound broccoli
1 red bell pepper or color of choice
4 green onions
¼ cup water
2 cloves garlic minced
1 Tablespoon fresh ginger root grated or minced (or 1/4 teaspoon ground ginger)

Teriyaki Sauce

½ cup chicken stock or vegetable stock
3 Tablespoons soy sauce
2 Tablespoons white wine vinegar
2 Tablespoons sugar
2 teaspoons cornstarch
½ teaspoon red pepper flakes (1/4 teaspoon if you want no heat, more if you want a kick)

Instructions

First, prepare your chicken to marinate.
Cut the chicken with the grain into into thin slices approximately 1/4 inch thick. For long pieces, cut them in half.
1 pound boneless skinless chicken thighs
In a medium bowl, combine the 2 Tablespoons soy sauce, 1 Tablespoon sugar, and big pinch of salt. Stir to combine.
2 Tablespoons soy sauce, 1 Tablespoon granulated sugar, pinch salt
Add the chicken sliced to the marinade, mix, and let marinate ideally at least 30 minutes.
If cooking within an hour, you can leave it out on the counter.
If making in advance, refrigerate, but take out of the refrigerator for 30 minutes before cooking so that it is not too cold. If too cold, you will not get as great of a sear.
Meanwhile, prepare your teriyaki sauce by whisking all sauce ingredients together. Set aside or refrigerate if making later.
½ cup chicken stock, 3 Tablespoons soy sauce, 2 Tablespoons white wine vinegar, 2 Tablespoons sugar, 2 teaspoons cornstarch, ½ teaspoon red pepper flakes
Also prepare your vegetables.
Cut the broccoli into bite sized florets, trim and cut the bell pepper into bite sized pieces about one inch square, and cut the green onions into two inch long segments. Set aside.
¾ pound broccoli, 1 red bell pepper, 4 green onions
When ready to cook, have all of your ingredients out and ready to go (it goes fast!).
Heat a large skillet over medium high heat.
When very hot, add a teaspoon of oil to the skillet and half of the chicken pieces in a single layer with room around them.
Do not overcrowd or cook more than one layer as you will not get the sear.
2 Tablespoons vegetable oil
Let cook, without touching the meat, for one minute.
Flip all the pieces and let finish cooking, an additional 1-2 minutes.
Remove the cooked chicken, set aside in a clean bowl, and repeat the process with the remaining meat.
When the chicken is all cooked, add another teaspoon of oil to the hot skillet.
Add the broccoli in a single layer and add the water.
Cover immediately and let the broccoli steam for 2 minutes.
¼ cup water
Remove the cover, push the broccoli to one side, and another teaspoon of oil to the empty side, and add the bell pepper and green onions to the open side of the skillet.
Cook the vegetables for 2-3 minutes until starting to get some color and softening but still crisp.
Add the garlic and ginger to the pot. Stir and let cook until fragrant, about 30 seconds.
2 cloves garlic, 1 Tablespoon fresh ginger root
Add the cooked chicken and the sauce into the skillet.
Stir and cook until the sauce is just thickened, 1-2 minutes.
Remove from heat and serve. Garnish if desired with fresh green onions, sesame seeds, cashews, or peanuts.
Great with white/brown/jasmine rice or noodles.

Notes

Want it to have a kick? Add more red pepper flakes or a chili paste!

Use any vegetables you like or have. Great options include broccoli, cauliflower, green onions, white/yellow onion, bell pepper, snow peas, snap peas, baby corn, water chestnuts, green beans, or carrots.

Want it super saucy? Double the sauce portion of the recipe.

Nutrition