Quick Chicken Teriyaki Stir-fry
Quick Chicken Teriyaki Stir-fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, (optional)
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
For the Stir-fry
- 1 tablespoon sesame oil
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1/4 cup soy sauce, 2 tablespoons mirin, sake (if using), minced garlic, and grated ginger. Toss to coat the chicken evenly. Set aside to marinate while you prepare the vegetables and sauce, about 10 minutes.
⏱️ 10 min
- 2
In a small bowl, whisk together the teriyaki sauce ingredients: 1/4 cup soy sauce, 1/4 cup mirin, granulated sugar, cornstarch, and water until smooth. Set aside.
⏱️ 2 min
- 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add broccoli florets, sliced carrots, and red bell pepper to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
⏱️ 5 min
- 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared teriyaki sauce a quick whisk and pour it over the chicken and vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything.
⏱️ 2 min
- 6
Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately, preferably over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Teriyaki Stir-fry
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, (optional)
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
For the Stir-fry
- 1 tablespoon sesame oil
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1/4 cup soy sauce, 2 tablespoons mirin, sake (if using), minced garlic, and grated ginger. Toss to coat the chicken evenly. Set aside to marinate while you prepare the vegetables and sauce, about 10 minutes.
⏱️ 10 min - 2
In a small bowl, whisk together the teriyaki sauce ingredients: 1/4 cup soy sauce, 1/4 cup mirin, granulated sugar, cornstarch, and water until smooth. Set aside.
⏱️ 2 min - 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Add broccoli florets, sliced carrots, and red bell pepper to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
⏱️ 5 min - 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared teriyaki sauce a quick whisk and pour it over the chicken and vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything.
⏱️ 2 min - 6
Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately, preferably over steamed rice.
⏱️ 1 min