5 from 36 votes
Teriyaki Stir-Fry Recipe
This Teriyaki Stir-Fry features cubed chicken breast and a mix of snap peas, broccoli, and red bell pepper sautéed quickly with garlic and ginger. The dish is finished with a homemade teriyaki sauce blending pineapple juice, soy sauce, mirin, and brown sugar, adding balance between sweet and savory. The vegetables retain some crispness, and the chicken is tender and coated in the glossy sauce.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
378 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 378
% 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.