Simple Chicken Teriyaki Stir Fry
User Reviews
5
-
Servings
5
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Calories
341 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Simple Chicken Teriyaki Stir Fry
Description
Simple Chicken Teriyaki Stir Fry features skinless, boneless chicken thighs quickly cooked and coated in a shiny teriyaki sauce made from soy sauce, brown sugar, vinegar, mirin, and garlic. Vegetables such as broccoli florets, green bell pepper wedges, sugar snap peas, and wedges of brown onion are stir fried until vibrant and tender-crisp before being combined with the chicken and sauce. A final thickening with cornstarch ensures the sauce clings evenly. Garnishing with sliced shallot or green onion adds a fresh touch.
The stir fry is designed to be served over steamed rice, which absorbs the flavorful sauce and rounds out the meal. The blend of tender chicken and crisp vegetables in a balanced sauce creates a satisfying combination that works well for a family dinner or meal prep.
For a low-carb adaptation, cauliflower rice may be used instead of steamed rice, as noted in the recipe. The method allows steaming or stir frying vegetables depending on preference.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion cut into wedges
- 2 heads broccoli cut into florets
- 1 large green bell pepper cut into wedges
- 1 cup sugar snap peas or snow peas
- 1 tablespoon sesame oil
- 1.1 lbs chicken thighs cut into bite sized pieces, skinless and boneless
- ¼ cup soy sauce
- ¼ cup light brown sugar
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 2 tablespoons mirin
- 2 teaspoons garlic or 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water ONLY if needed, or cornflour
- 1 tem shallot sliced to garnish, or green onion
Instructions
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
- Garnish with green onion (or shallot) slices and serve over steamed rice.
Notes
- Use cauliflower rice as a low-carb alternative to steamed rice for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 876mg | 37% |
| Potassium | 1.198mg | 0% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 1.876IU | 0% |
| Vitamin C | 258mg | 287% |
| Calcium | 156mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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