Teriyaki Chicken Stir Fry: Quick & Easy Recipe

Teriyaki Chicken Stir Fry: the name alone conjures images of glistening chicken, vibrant vegetables, and the irresistible aroma of sweet and savory teriyaki sauce. Have you ever craved a meal that’s both incredibly satisfying and surprisingly quick to prepare? Then you’ve come to the right place! This recipe isn’t just about throwing ingredients into a pan; it’s about creating a symphony of flavors and textures that will transport your taste buds to culinary bliss.

Teriyaki, a cooking technique originating in Japan, has become a global phenomenon. While its exact origins are debated, it’s believed to have evolved from traditional Japanese methods of preserving and flavoring fish. Over time, teriyaki has adapted and transformed, embracing new ingredients and techniques, resulting in the delicious variations we enjoy today. The beauty of Teriyaki Chicken Stir Fry lies in its versatility. You can customize it with your favorite vegetables, adjust the sweetness of the sauce to your liking, and even swap out the chicken for tofu or shrimp.

What makes this dish so universally loved? It’s the perfect balance of sweet, salty, and umami flavors, combined with the satisfying crunch of stir-fried vegetables and the tender, juicy chicken. Plus, it’s a complete meal in one pan, making it ideal for busy weeknights. Get ready to experience a culinary adventure that’s both delicious and convenient!

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (or dry sherry as a substitute)
• 2 tablespoons brown sugar, packed
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (or dry sherry as a substitute)
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1/4 cup water
• For the Stir Fry:
• 2 tablespoons vegetable oil (or canola oil)
• 1 medium yellow onion, thinly sliced
• 2 bell peppers (any color), seeded and sliced into strips
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• 4 green onions, thinly sliced, for garnish
• 2 tablespoons sesame seeds, for garnish
• Cooked rice, for serving

Marinating the Chicken

Okay, let’s get started! The first step, and a crucial one for maximum flavor, is marinating the chicken. This allows the chicken to soak up all those delicious teriyaki flavors and become incredibly tender.

1. In a medium-sized bowl, combine all the marinade ingredients: soy sauce, mirin, sake (or sherry), brown sugar, grated ginger, minced garlic, sesame oil, and black pepper. Whisk everything together until the brown sugar is completely dissolved. This ensures an even distribution of flavor.
2. Add the cubed chicken thighs to the marinade. Make sure all the chicken pieces are well coated. I like to use my hands (clean, of course!) to gently massage the marinade into the chicken.
3. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful and tender the chicken will be. You can even marinate it overnight for the best results!

Preparing the Teriyaki Sauce

While the chicken is marinating, let’s whip up the teriyaki sauce. This homemade sauce is so much better than store-bought, and it’s surprisingly easy to make!

1. In a small saucepan, combine the soy sauce, mirin, sake (or sherry), brown sugar, and honey. Stir well to combine.
2. In a separate small bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved. This is important to prevent lumps in your sauce.
3. Pour the cornstarch slurry into the saucepan with the other sauce ingredients.
4. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
5. Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Be careful not to overcook it, as it will continue to thicken as it cools.
6. Remove the saucepan from the heat and set aside. The sauce will thicken further as it cools.

Stir-Frying the Chicken and Vegetables

Now for the fun part – the stir-fry! This is where all the flavors come together to create a delicious and satisfying meal.

1. Heat a large wok or skillet over high heat. Make sure the wok is nice and hot before adding the oil. This will help to prevent the chicken and vegetables from sticking.
2. Add the vegetable oil to the hot wok. Swirl the oil around to coat the bottom of the wok.
3. Carefully add the marinated chicken to the wok in a single layer. Avoid overcrowding the wok, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
4. Stir-fry the chicken for 5-7 minutes, or until it is cooked through and lightly browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
5. Remove the cooked chicken from the wok and set aside.
6. Add the sliced onion and bell peppers to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly softened.
7. Add the broccoli florets and sliced carrots to the wok. Stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.
8. Add the snow peas to the wok. Stir-fry for 1 minute, or until they are bright green and slightly tender.
9. Return the cooked chicken to the wok with the vegetables.
10. Pour the teriyaki sauce over the chicken and vegetables. Stir-fry for 1-2 minutes, or until the sauce is heated through and evenly coats the chicken and vegetables.

Serving and Garnishing

Almost there! Now it’s time to plate up this masterpiece and enjoy the fruits of your labor.

1. Serve the teriyaki chicken stir-fry over cooked rice. I prefer jasmine rice, but any type of rice will work.
2. Garnish with sliced green onions and sesame seeds. These add a pop of color and a nutty flavor that complements the teriyaki sauce perfectly.
3. Serve immediately and enjoy!

Tips and Variations:

• Vegetable Variations: Feel free to substitute or add other vegetables to your stir-fry. Some great options include mushrooms, zucchini, bok choy, and water chestnuts.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the marinade or sauce.
• Make it Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Chicken Breast Option: While I prefer chicken thighs for their flavor and tenderness, you can also use chicken breasts. Just be careful not to overcook them, as they can become dry.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Enjoy your homemade Teriyaki Chicken Stir Fry! I hope you found this recipe easy to follow and that it becomes a new favorite in your household. Happy cooking!

Conclusion:

This Teriyaki Chicken Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely have to try it! The perfectly balanced sweet and savory teriyaki sauce, coating tender chicken and crisp-tender vegetables, creates a symphony of textures and tastes that will leave you craving more. It’s quick, it’s easy, and it’s infinitely customizable, making it a winner in my book and, I’m confident, in yours too.

But why is this particular recipe a must-try? Beyond the incredible flavor, it’s the sheer versatility. It’s a fantastic way to sneak in extra vegetables, making it a healthy and satisfying meal for the whole family. Plus, it’s ready in under 30 minutes, perfect for those busy evenings when you need a delicious dinner on the table fast. Forget takeout; this Teriyaki Chicken Stir Fry is healthier, tastier, and more budget-friendly!

And the possibilities don’t stop there! Feel free to experiment with different vegetables. Broccoli, bell peppers, snap peas, carrots, and zucchini all work beautifully. If you’re feeling adventurous, try adding some pineapple chunks for a tropical twist. For a spicier kick, add a pinch of red pepper flakes to the sauce or a drizzle of sriracha at the end.

Serving suggestions? The options are endless! Serve it over fluffy white rice, brown rice, or quinoa for a complete and satisfying meal. For a lower-carb option, try serving it over cauliflower rice or zucchini noodles. You can also wrap it in lettuce cups for a light and refreshing appetizer or snack. Another great idea is to use it as a filling for spring rolls or even as a topping for a baked potato.

Serving Variations:

• Rice Bowls: Serve over your favorite rice with a sprinkle of sesame seeds and chopped green onions.
• Noodle Bowls: Toss with cooked ramen or udon noodles for a heartier meal.
• Lettuce Wraps: Spoon the stir-fry into crisp lettuce cups for a light and refreshing option.
• Quesadillas: Use it as a filling for quesadillas with melted cheese.
• Salads: Top a bed of mixed greens with the stir-fry for a flavorful and protein-packed salad.

I truly believe this recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to adapt to your preferences, and it’s guaranteed to satisfy your cravings for something delicious and satisfying.

So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to create some culinary magic. I’m so excited for you to try this recipe and experience the deliciousness for yourself.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What were your favorite vegetables to include? Share your photos and stories in the comments below. Let’s create a community of Teriyaki Chicken Stir Fry enthusiasts! Happy cooking! I can’t wait to see what you create!

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