Teriyaki Chicken Stir Fry
A delightful and easy-to-make Teriyaki Chicken Stir Fry that combines tender chicken, crisp vegetables, and a flavorful teriyaki sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 1 lb chicken breast, thinly sliced Boneless thighs work well too for juicy goodness.
- 2 cups mixed vegetables A colorful mix of bell peppers, broccoli, and snap peas is always a winner.
- ¼ cup teriyaki sauce Opt for low-sodium if you’re looking for a healthier option.
- 2 cloves garlic, minced Fresh garlic elevates the flavor.
- 1 teaspoon fresh ginger, grated A zingy touch that complements the sweet.
- 1 tablespoon vegetable oil For stir-frying—soybean or canola work beautifully.
- to taste sesame seeds and green onions (for garnish) These add a delightful crunch and visual appeal.
Instructions
Preparation
- Slice the chicken into thin, bite-sized pieces. Chop your selected vegetables into uniform pieces to ensure even cooking.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should shimmer slightly when it’s ready.
- Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds, or until fragrant.
- Toss the sliced chicken breasts into the pan. Stir-fry for 5-7 minutes until golden brown and cooked through.
- Incorporate your mixed vegetables and stir-fry for another 3-5 minutes until they are vibrant and tender, yet still crisp.
- Pour the teriyaki sauce over the stir-fry. Stir well to ensure the chicken and veggies are coated evenly. Cook for an additional 2 minutes, letting the sauce thicken slightly.
- Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.
Notes
Leftovers can easily be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. When ready to enjoy again, simply reheat in the microwave or on the stovetop, adding a splash of water or more teriyaki sauce to maintain moisture.