Teriyaki Chicken Stir Fry Recipe

By Ellie

4 Person

60 Minutes

240 Calories

Chicken and vegetables stir-fried and coated in a homemade teriyaki sauce.

Ingredients

For the sauce:

1 tablespoon + 1 teaspoon cornstarch
1 tsp. toasted sesame oil
3 tbsp. of honey
2 tsp. minced ginger
2 tsp. minced garlic
½ Cup water
¼ Cup soy sauce

For the stir fry:

1 tbsp. sesame seeds
1 tbsp. vegetable oil
salt and pepper to taste
3 cups of mixed vegetables such as broccoli, asparagus, bell pepper, mushrooms
1 and ¼ lbs boneless skinless chicken breast cut into 2-inch pieces

Method

01

Place the soy sauce, water, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
02

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. Set sauce aside.
03

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until the vegetables have started to brown and soften.
04

Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
05

Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
06

Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.
07

Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
08

Garnish with sesame seeds and serve.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Teriyaki Chicken Stir Fry Recipe

4.1

( By Ellie )

Chicken and vegetables stir-fried and coated in a homemade teriyaki sauce.

01 Information

Grade easy
Serving 4 servings
Calorie 240 Kcal
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

For the sauce:

1 tablespoon + 1 teaspoon cornstarch

1 tsp. toasted sesame oil

3 tbsp. of honey

2 tsp. minced ginger

2 tsp. minced garlic

½ Cup water

¼ Cup soy sauce

For the stir fry:

1 tbsp. sesame seeds

1 tbsp. vegetable oil

salt and pepper to taste

3 cups of mixed vegetables such as broccoli, asparagus, bell pepper, mushrooms

1 and ¼ lbs boneless skinless chicken breast cut into 2-inch pieces

03 Method

Step 1

Place the soy sauce, water, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.

Step 2

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. Set sauce aside.

Step 3

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until the vegetables have started to brown and soften.

Step 4

Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.

Step 5

Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

Step 6

Place half of the chicken in the pan and season generously with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set the first batch of chicken aside and repeat the process with the rest of the chicken.

Step 7

Add all of the chicken and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.

Step 8

Garnish with sesame seeds and serve.

04 Author