Teriyaki Chicken Stir Fry

By Ellie

4 Person

30 Minutes

326 Calories

This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.

Ingredients

For the sauce:

1 tbsp. cornstarch
1 tsp. toasted sesame oil
1 tbsp. honey
2 tsp. minced ginger
2 tsp. minced garlic
3 tbsp. brown sugar
1/2 cup water
1/4 cup soy sauce

2 tbsp. sliced green onions
2 tbsp. sesame seeds
salt and pepper to taste
1 cup red bell peppers cut into 1/2 inch pieces
1 1/2 cups asparagus pieces
1 tbsp. vegetable oil divided use
1 pound boneless skinless chicken breasts cut into 1 inch pieces

Method

01

Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.
02

Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
03

Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
04

While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
05

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
06

Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Teriyaki Chicken Stir Fry

3.7

( By Ellie )

This teriyaki chicken stir fry recipe is full of chicken and colorful veggies, all tossed in a sweet and savory homemade teriyaki sauce.

01 Information

Grade easy
Serving 4 servings
Calorie 326 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

For the sauce:

1 tbsp. cornstarch

1 tsp. toasted sesame oil

1 tbsp. honey

2 tsp. minced ginger

2 tsp. minced garlic

3 tbsp. brown sugar

1/2 cup water

1/4 cup soy sauce

2 tbsp. sliced green onions

2 tbsp. sesame seeds

salt and pepper to taste

1 cup red bell peppers cut into 1/2 inch pieces

1 1/2 cups asparagus pieces

1 tbsp. vegetable oil divided use

1 pound boneless skinless chicken breasts cut into 1 inch pieces

03 Method

Step 1

Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the peppers and asparagus and cook for 3-4 minutes until softened and lightly browned. Season to taste with salt and pepper.

Step 2

Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.

Step 3

Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.

Step 4

While the chicken is cooking, make the sauce. Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Step 5

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.

Step 6

Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with sesame seeds and green onions, then serve.

04 Author