Teriyaki Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
398 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Stir Fry
Description
Teriyaki Chicken Stir Fry starts with marinating boneless skinless chicken breasts in a mixture of minced garlic, grated ginger, chili flakes, soy sauce, and optionally Shaoxing wine, cornstarch, and baking soda to tenderize and add a silk-like texture. The chicken is sliced thinly and pan-fried until well-seared, enhancing its flavor. After partially cooking the chicken, it's coated with teriyaki sauce and set aside while sturdy vegetables like cabbage, onion, and carrot are stir-fried until tender. Bean sprouts and green onions are added at the end to maintain some crispness and freshness.
The dish is typically served over cooked rice, allowing the rich, sweet-savory teriyaki sauce to complement the grains. The marinade and velveting technique with cornstarch and baking soda help ensure the chicken remains moist yet tender. This stir fry can be adjusted by using homemade or store-bought teriyaki sauce based on preference. The presence of garlic, ginger, and chili flakes provide a fragrant and mildly spicy background flavor.
For best results, allowing the chicken to marinate for at least 10 minutes, and preferably longer, improves tenderness and flavor development. Shaoxing wine in the marinade adds depth, but it is optional and can be omitted if unavailable. The cornstarch and baking soda mixture enhance the chicken's texture but can also be left out for a simpler preparation.
Ingredients
Chicken Marinade
- 4 chicken breast (boneless skinless)
- 6 cloves garlic (minced or grated (approx. 1 tablespoon))
- ½ tablespoon ginger (fresh grated (or ¼ teaspoon dry ginger powder))
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine, optional see notes)
- 1 tablespoon cornstarch (optional (see notes))
- 1 teaspoon baking soda (optional (see notes))
Vegetables
- ½ cabbage sliced into strips, medium
- 2 onion sliced into strips, medium
- 2 carrot very thinly sliced into rings, medium
- 2 cups bean sprout approx. half a bag
- 1 green onion
- 1 teaspoon sesame seeds (for serving (optional))
- 1 tablespoon neutral cooking oil for cooking, generic cooking oil
Teriyaki Sauce
- 1.5 cups teriyaki sauce (store bought or homemade (my Teriyaki Sauce Recipe Linked Here))
Accompaniments
- rice cooked
Instructions
- Thinly slice chicken breast against grain. Place in large bowl and add all marinade ingredients. Marinate 10 minutes - overnight.
- If using homemade teriyaki sauce prepare teriyaki sauce according to recipe. If using store bought teriyaki sauce skip this step.
- Heat a large nonstick frying pan and add 1 tablespoon of oil. Add marinated chicken to frying pan and spread chicken out into a thin layer. Press the chicken pieces flat down against the frying pan to get maximum contact with the pan for a good sear.
- Let the chicken fry 3-4 minutes without touching. Flip chicken pieces and fry another 3-4 minutes. Pour 2-3 tablespoons of teriyaki sauce over chicken and toss to coat. Remove chicken from pan and cover with tinfoil to keep warm while frying the vegetables.
- Add 1 tablespoon of oil to the frying pan. Depending on the size of your frying pan add cabbage, onion and carrots to frying pan and fry 5-10 minutes until fully cooked, or fry the vegetables one at a time remove each vegetable when done.
- Once all vegetables have been cooked return all vegetables to frying pan, gently stir in the bean sprout, pour remaining teriyaki sauce over vegetables and stir. Simmer 2-3 minutes until beansprouts are cooked.
- To serve, add vegetables to the bottom of a serving platter with high edges. Top with teriyaki chicken, sliced green onions and sesame seeds (optional). Or serve in the same large frying pan used for cooking.
- Serve with rice.
Notes
- Marinate the chicken for a minimum of 10 minutes; overnight marinating deepens flavor and texture.
- Using cornstarch and baking soda in the marinade tenderizes the chicken and produces a velvety exterior after cooking, though this step is optional.
- Shaoxing wine can be omitted if unavailable; it adds traditional flavor but is not essential.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 41g | 82% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 3490mg | 145% |
| Potassium | 1078mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 3643IU | 73% |
| Vitamin C | 39mg | 43% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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