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- 1 lb boneless, skinless chicken thighs, sliced into thin strips - 2 tablespoons vegetable oil - 1 red bell pepper, sliced into thin strips - 1 green bell pepper, sliced into thin strips - 1 cup broccoli florets - 1 large carrot, julienned - 2 green onions, chopped (whites and greens separated) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon toasted sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening the sauce) - Sesame seeds, for garnish The chicken thighs are the star. They stay juicy and tender. Bell peppers add crunch and color. Broccoli and carrots bring vitamins and fiber. Garlic and ginger give a nice kick. The sauce blends sweet and salty, creating a great flavor. - Additional Vegetables: Snap peas, mushrooms, or zucchini work well. - Protein Alternatives: Tofu or shrimp can replace chicken for variety. - Garnishes: Chopped nuts or more green onions add flair and taste. Feel free to mix and match these options. You can create your unique version or stick to the classic. The goal is to enjoy a fresh, flavorful meal! {{ingredient_image_2}} - Slicing Chicken Thighs Start with 1 pound of boneless, skinless chicken thighs. Use a sharp knife to cut them into thin strips. Make sure the slices are even for quick cooking. This helps the chicken cook evenly and stay juicy. - Cooking the Chicken Thoroughly Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced chicken to the hot pan. Spread it out so each piece cooks well. Sauté for 5 to 7 minutes. Check that there is no pink left. The chicken should reach 165°F (75°C). Once cooked, set the chicken aside on a plate. - Timing for Garlic and Ginger In the same skillet, add 3 minced garlic cloves and 1 tablespoon of minced ginger. Stir them for about 30 seconds. You want to smell their wonderful aroma. Be careful not to let them burn. - Cooking Vegetables for Optimal Texture Now add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 cup of broccoli florets, and 1 julienned carrot. Stir-fry these veggies for about 3 to 4 minutes. They should be bright and tender-crisp. This keeps their color and crunch. - Mixing Chicken with Vegetables Return the cooked chicken to the skillet. Mix it well with the sautéed vegetables. Make sure the chicken is evenly distributed throughout. - Making and Adding the Sauce In a small bowl, combine 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil. Whisk it all together. Pour this sauce over the chicken and vegetables. Stir to coat everything evenly. If you want a thicker sauce, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir for another minute until it thickens. Once it's done, toss in chopped green onion whites. Cook for one more minute to heat through. Now you are ready to plate your delicious teriyaki chicken stir fry! - Optimal Heat Levels for Stir-frying: Use medium-high heat. This allows your chicken to sear and cook evenly. If the heat is too low, the chicken will steam instead of fry. - How to Use a Wok vs. Skillet: A wok is great for high heat and quick cooking. Its shape helps toss ingredients well. A skillet works too, but it may not heat as evenly. - Adjusting Sweetness and Saltiness: You can tweak the honey and soy sauce. If you like it sweeter, add more honey. For saltiness, just a splash of soy sauce can make a big difference. - Using Fresh Ingredients vs. Frozen: Fresh veggies bring better flavor and color. Frozen vegetables can save time, but they may have a softer texture. - Recommended Side Dishes: Serve your stir fry with steamed rice or noodles. Both soak up the tasty sauce well and add a nice base. - Presentation Ideas for a Beautiful Plate: Arrange the stir fry in the center. Use bright colors to make it pop. Add sesame seeds and green onion greens on top for a fresh look. Pro Tips Marinate for Flavor: For an even more flavorful dish, consider marinating the chicken in the soy sauce, honey, and ginger mixture for at least 30 minutes before cooking. This allows the flavors to penetrate the meat. Veggie Variations: Feel free to mix and match vegetables based on your preference or what you have on hand. Snow peas, snap peas, or zucchini can add a nice crunch and variety to the dish. Use High Heat: Stir-frying requires high heat for quick cooking. Ensure your skillet or wok is really hot before adding the chicken to get a nice sear and avoid steaming the meat. Leftovers Make Great Lunches: This stir-fry keeps well in the fridge for up to 3 days. It can be served cold over a salad or reheated for a quick lunch option, making it perfect for meal prep! {{image_4}} You can switch up the protein in your Teriyaki Chicken Stir Fry for fun. - Teriyaki Tofu Stir Fry: Use firm tofu instead of chicken. Cut it into cubes. Cook it until golden brown for a tasty, plant-based meal. - Shrimp or Beef Teriyaki: Shrimp cooks fast and adds a sweet touch. Beef gives a rich taste. Just slice it thinly and sauté. Diet needs can change your dish, and that's okay! - Gluten-Free Options: Use gluten-free soy sauce. Coconut aminos also work well. They give the same great taste without gluten. - Low-Carb Alternatives: Skip the rice or noodles. Serve your stir fry over zucchini noodles or cauliflower rice for a low-carb twist. Make your stir fry unique with some flavor changes. - Spicy Teriyaki Stir Fry: Add chili flakes or sriracha for a kick. This spicy twist wakes up your taste buds. - Adding Different Sauces: Try adding hoisin sauce, sweet chili sauce, or even peanut sauce. Each brings its own flavor that can change the dish completely. To keep your teriyaki chicken stir fry fresh, follow these tips: - Best Practices for Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. Allow the dish to cool before sealing the container to avoid moisture build-up. - Freezing Guidelines: If you want to freeze the stir fry, use a freezer-safe container. It can last for up to 3 months. Make sure to label the container with the date for easy tracking. To enjoy your teriyaki chicken stir fry again, reheating is key: - Methods for Even Heating: You can use a microwave or stovetop. If using a microwave, heat in short bursts, stirring often. If on the stovetop, add a splash of water to keep it moist and heat over medium-low. - Keeping Vegetables Crisp: To maintain the crunch, avoid overcooking. Heat just until warm. If you notice the veggies softening, reduce heating time. This helps retain their fresh taste and texture. You can serve this stir fry with steamed rice or noodles. Both options soak up the sauce well. You can also add a side of fresh salad or miso soup for a complete meal. To make this dish ahead, cook everything as normal but stop before adding the sauce. Cool the stir fry and store it in the fridge. When ready to eat, reheat it and add the sauce. Yes, you can! If you don't have chicken thighs, use chicken breasts. You can swap bell peppers for any other veggies like snap peas or zucchini. Honey can be replaced with maple syrup if needed. To keep chicken tender, do not overcook it. Cook until it's just no longer pink. Using thighs instead of breasts also adds moisture and flavor. A meat thermometer helps ensure it reaches 165°F (75°C). If you want a thicker sauce without cornstarch, try simmering the sauce longer. This reduces it and makes it thicker. You can also use arrowroot powder or pureed vegetables as thickening agents. In this blog post, we explored how to create delicious teriyaki chicken stir fry. We covered important ingredients, step-by-step cooking methods, and helpful tips. You can modify this dish with various proteins or vegetables for your taste. Remember to store leftovers properly for later enjoyment. This dish is easy to make and perfect for any meal. Get ready to enjoy your tasty stir fry and impress your loved ones!

Teriyaki Chicken Stir Fry

A delicious stir fry featuring tender chicken thighs, colorful vegetables, and a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced into thin strips
  • 1 unit green bell pepper, sliced into thin strips
  • 1 cup broccoli florets (fresh or frozen)
  • 1 large carrot, julienned
  • 2 unit green onions, chopped (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening the sauce)
  • 1 tablespoon sesame seeds, for garnish

Instructions
 

  • In a large skillet or wok, warm the vegetable oil over medium-high heat until shimmering.
  • Add the sliced chicken thighs to the skillet, spreading them out to ensure even cooking. Sauté for about 5-7 minutes, or until the chicken is browned and no longer pink in the center.
  • Once cooked through, transfer the chicken to a plate and set aside, allowing it to rest briefly.
  • In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds, stirring constantly to avoid burning, until they become fragrant.
  • Add the sliced red and green bell peppers, along with the broccoli florets and julienned carrot. Stir-fry for approximately 3-4 minutes until the vegetables are bright in color and tender-crisp.
  • Return the cooked chicken to the skillet, mixing it thoroughly with the sautéed vegetables to ensure an even blend.
  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, and toasted sesame oil until well combined. Pour this sauce over the chicken and vegetables, stirring to coat everything evenly.
  • If a thicker sauce is desired, add the cornstarch and water mixture to the skillet. Stir continuously for another minute, allowing the sauce to bubble and thicken.
  • Toss in the chopped green onion whites, incorporating them into the stir-fry. Cook for an additional minute to heat through.
  • Remove the skillet from the heat. Transfer the stir fry to serving plates and sprinkle with sesame seeds for an added crunch and elegance.

Notes

Serve over steamed rice or noodles for a complete meal.
Keyword chicken, quick meal, stir fry, teriyaki