Simple Chicken Teriyaki Stir Fry
This Simple Chicken Teriyaki Stir Fry combines bite-sized chicken thighs with crisp-tender vegetables like broccoli, bell pepper, onion, and snap peas coated in a glossy teriyaki glaze. The dish balances savory soy sauce, brown sugar sweetness, garlic, and a splash of rice wine vinegar for a classic stir fry flavor. Stir frying the vegetables and chicken separately preserves their textures, while the thickened sauce clings nicely to each piece for a satisfying meal served over steamed rice. Sesame oil adds a subtle nutty finish.
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
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 341
% 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.