Teriyaki Chicken Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
360 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Teriyaki Chicken Stir Fry
Description
Teriyaki Chicken Stir Fry combines chicken breast pieces lightly seasoned with garlic powder and pepper, then coated in cornstarch for a crispy, browned exterior. Quick cooking over medium-high heat ensures the chicken stays tender inside. Fresh vegetables including broccoli florets, red bell pepper, and onion add color and a slight crunch to the dish. The sauce, mixing mirin, soy sauce, chicken broth, brown sugar, freshly grated ginger, garlic, rice vinegar, and cornstarch, creates a well-rounded glaze that coats the ingredients evenly.
The stir fry is served hot and traditionally paired with rice, providing a filling and balanced meal option. Preparing the ingredients before cooking helps maintain the fast pace required to avoid overcooking the vegetables or drying out the chicken. The fresh ginger grated from frozen root softens quickly, contributing subtle warmth and brightness to the sauce.
Adjust the level of browning by cooking the chicken in batches and shaking off excess cornstarch to keep the coating light. Mirin adds sweetness and depth and can be found in most grocery stores' Asian aisle. This recipe does not include rice in the nutrition info, but serving it alongside steamed white or brown rice is common.
Ingredients
- 2 chicken breast boneless skinless
- 1/2 teaspoon garlic powder
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- 1/2 medium onion
- 2 cups broccoli florets
- 1/2 red bell pepper
Sauce:
- 1/2 cup chicken broth
- 3 tablespoons mirin see note
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1/4 cup brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon ginger grated fresh
- 2 cloves garlic minced
Instructions
- Prep the ingredients before you start cooking - once the recipe is started, it goes quickly. Cut the veggies into bite-size pieces (make sure that the broccoli is cut quite small) so they cook at a similar rate.
- Add the sauce ingredients to a medium bowl and whisk everything together.
- Cut the chicken into 1" pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.
- In a deep skillet, over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
- You will cook the chicken in two batches to get the best browning. Add half the chicken to the skillet, shaking off the excess cornstarch prior to adding it to the pan. Cook for 4 minutes and then flip and cook for another 3–4 minutes or so. I flip using tongs to make it easy. The chicken should be browned and cooked through. Transfer to a plate. Repeat for the second batch, adding the third tablespoon of olive oil to the skillet.
- If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
- Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.
- Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the pan off the heat and serve immediately.
Notes
- Serve the Teriyaki Chicken Stir Fry over cooked rice for a complete meal; prepare the rice early so it finishes with the stir fry.
- Mirin is a sweet Japanese rice wine that provides unique flavor; grocery store brands such as Kikkoman work well.
- Freeze fresh ginger to make grating easier; a Microplane grater allows quick incorporation of fresh ginger into the sauce.
- Cook the chicken in two batches for better browning and avoid crowding the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 860mg | 36% |
| Potassium | 674mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 64mg | 71% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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