Description
How to make sweet and sticky teriyaki chicken stir fry with tender vegetables and glossy sauce that’s ready in just 20 minutes for busy weeknights.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Stir Fry Vegetables
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium broccoli crown, cut into florets
- 3 green onions, sliced diagonally
For Serving
- 4 cups cooked jasmine rice
- 1 tablespoon sesame seeds, toasted
Instructions
- Prep Chicken: Toss chicken pieces with cornstarch and salt until evenly coated. This creates a light coating that helps the chicken get golden and crispy while keeping it tender inside.
- Make Sauce: Whisk together soy sauce, brown sugar, honey, rice vinegar, cornstarch, garlic, and ginger until smooth. Make sure cornstarch is completely dissolved to avoid lumps later.
- Cook Chicken: Heat oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through. Don’t overcrowd the pan or it will steam instead of sear.
- Add Vegetables: Push chicken to one side of pan and add bell peppers and broccoli. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright in color.
- Add Sauce: Pour teriyaki sauce over chicken and vegetables. Stir everything together and cook 2-3 minutes until sauce thickens and coats everything with glossy finish.
- Finish and Serve: Remove from heat and sprinkle with green onions and sesame seeds. Serve immediately over hot jasmine rice while the sauce is still glossy and sticky.
Notes
- Don’t overcrowd the pan when cooking chicken or it will steam instead of getting crispy and golden.
- Sauce can be made up to a week ahead and stored in refrigerator for quick weeknight meals.
- Substitute honey with maple syrup or agave for different flavor profiles that work beautifully.
- Serve immediately while sauce is glossy and hot for the best texture and appearance.
- Double the recipe easily for meal prep or feeding a larger hungry crowd.
- Vegetables should be crisp-tender, not mushy, so watch timing carefully during cooking process.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 385 calories
- Fat: 12g
- Carbohydrates: 38g
- Protein: 32g