Description
Chicken Teriyaki Stir-Fry is a quick, colorful, and flavorful dinner made with tender chicken, crisp vegetables, and a sweet-savory teriyaki glaze. Ready in just 25 minutes, it is perfect for busy weeknights and tastes delicious served over rice or noodles.
Ingredients
- 1 pound chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until browned and completely cooked through.
- Remove the chicken from the skillet and set aside.
- Add the bell pepper, broccoli, carrot, and snap peas to the same skillet.
- Stir-fry the vegetables for 3–4 minutes, keeping them tender-crisp.
- Add the minced garlic and grated ginger and cook for about 1 minute, stirring constantly.
- Return the cooked chicken to the skillet.
- Pour in the teriyaki sauce and soy sauce, then stir everything together.
- Cook for another 2–3 minutes until the chicken and vegetables are coated and heated through.
- Sprinkle with sesame seeds and serve immediately over cooked rice or noodles.
Notes
- Serve the stir-fry over steamed white rice, brown rice, jasmine rice, or noodles.
- Add extra sesame seeds or sliced green onions for a fresh finishing touch.
- For a complete meal, serve with a simple cucumber salad or steamed edamame.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently in a skillet or microwave until heated through.
- Keep the rice and stir-fry separately when possible to help maintain the best texture.
- You can freeze the cooked stir-fry for up to 2 months, although the vegetables may become slightly softer after thawing.