Teriyaki Stir-Fry Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
378 kcal
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Course
Main Course
Teriyaki Stir-Fry Recipe
Description
Teriyaki Stir-Fry Recipe includes a homemade sauce made from pineapple juice, soy sauce, mirin, brown sugar, and red pepper flakes thickened with a cornstarch slurry. Chicken breast cubes are seared in avocado oil until browned and cooked through. After removing the chicken, snap peas, broccoli florets, and red bell pepper strips are stir-fried until vibrant and slightly browned. Garlic and minced ginger are added last for aroma. The teriyaki sauce is added and stirred to coat the ingredients, creating a flavorful glaze that binds the components.
This dish is well suited to serve over rice or noodles for a balanced meal with protein and vegetables. The vibrant colors and combination of sweet, savory, and slightly spicy notes make it versatile for various palates.
Prepping ingredients and sauces in advance allows the cooking process to take about 10 minutes, making this efficient for a weeknight meal.
Ingredients
- ½ cup pineapple juice
- ¼ cup soy sauce can be gluten-free
- 3 tablespoons mirin
- 3 tablespoons brown sugar or maple syrup
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- 4 teaspoons cornstarch
- 3 tablespoons avocado oil divided, or neutral cooking oil
- 1 pound chicken breast cut into cubes
- 3 cups snap peas strings removed
- 2 cups broccoli florets
- 1 red bell pepper cut into strips
- 2 cloves garlic finely chopped
- 2 tablespoons ginger fresh, minced
- scallions optional, sliced, for garnish
- sesame seeds optional, sliced, for garnish
Instructions
- To make the teriyaki sauce, add the pineapple juice, soy sauce, mirin, brown sugar, and red pepper flake to a small bowl. Stir the water and cornstarch in another small dish to make the cornstarch slurry.
- Heat 2 tablespoons of the oil in a large skillet over high heat. Add the chicken in one layer and allow them to cook undisturbed until browned on the bottom, 2 to 3 minutes. Turn then over and then cook, stirring every minute or two, until it is cooked through, 5 to 6 minutes. Remove the chicken from the skillet with a slotted spoon or spatula and keep warm on a plate covered with aluminum foil.
- Add the remaining 1 tablespoon of oil to the skillet. Add the snap peas, broccoli, and pepper and stir-fry for 3 minutes, or until the snap peas and broccoli are bright green and take on brown color in spots. Stir in the garlic and ginger and stir fry until fragrant, 30 seconds to 1 minute.
- Stir the teriyaki sauce then add it to the stir-fry and stir to coat the vegetables. Cover the skillet and steam for two minutes.
- Uncover the skillet. Stir the cornstarch slurry then drizzle it over the stir fry while stirring constantly. Add the chicken to the skillet and any accumulated juices from the plate. Cook stirring until the sauce is thickened and coating the stirfry, 2-3 minutes. Serve hot with scallions and sesame seeds on top.
Notes
- Prepare the sauce and cornstarch slurry ahead and store separately for quick cooking.
- Cut and store vegetables in resealable containers to save time before cooking.
- Chicken can be pre-cut and refrigerated, further speeding up meal assembly and cooking.
- Serve immediately after cooking to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 378kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1063mg | 44% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 2087IU | 42% |
| Vitamin C | 128mg | 142% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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