Teriyaki Chicken Stir Fry Easy and Flavorful Recipe
Are you ready to elevate your weeknight dinners with a dish that’s both quick and delicious? My Teriyaki Chicken Stir Fry combines tender chicken and fresh vegetables, all drizzled with a rich teriyaki sauce. This recipe is simple enough for any cook, yet packed with flavor to impress your family. Let’s dive into this easy and flavorful recipe, bringing a taste of Japan straight to your kitchen!
Why I Love This Recipe
- Quick and Easy: This recipe comes together in just 25 minutes, making it perfect for busy weeknights.
- Flavorful Sauce: The combination of soy sauce, honey, and rice vinegar creates a deliciously balanced teriyaki sauce that enhances the chicken and veggies.
- Colorful Veggies: This stir fry is packed with vibrant bell peppers, broccoli, and snap peas, adding nutritional value and visual appeal to your meal.
- Customizable: You can easily swap out the vegetables or protein based on your preferences or what you have on hand.
Ingredients
List of Key Ingredients
– Chicken and Vegetables
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 3 green onions, chopped
– Sauces and Seasonings
– 2 tablespoons sesame oil
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1/4 cup low sodium soy sauce
– 2 tablespoons honey or maple syrup
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
– Garnishing Elements
– Toasted sesame seeds for garnish
Gather these ingredients to create a tasty Teriyaki Chicken Stir Fry. Each item plays a key role in building flavor and texture. The chicken offers protein and a rich base, while the vegetables add color and crunch. The sauces bring in sweetness and depth. Finally, the sesame seeds add a nice touch on top. This mix makes your dish not just good but great!
Step-by-Step Instructions
Preparing the Chicken
Heating the Oil
Start by heating 2 tablespoons of sesame oil in a large skillet over medium-high heat. You want the oil to shimmer but not smoke.
Cooking the Chicken
Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Spread them out evenly. Cook for 5 to 7 minutes, stirring occasionally. The chicken should be browned and cooked through.
Adding Aromatics
Once the chicken is cooked, toss in 3 minced garlic cloves and 1-inch grated ginger. Stir for about 1 minute until the garlic smells nice and golden.
Cooking the Vegetables
Stir-Frying the Bell Peppers
Now, add 1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper to the skillet. Stir-fry these for 2 to 3 minutes.
Incorporating Broccoli and Snap Peas
Add 1 cup of broccoli florets and 1 cup of snap peas next. Keep stir-frying for another 2 to 3 minutes until all the veggies are bright and crisp.
Creating the Sauce
Mixing Soy Sauce, Honey, and Vinegar
In a separate bowl, mix together 1/4 cup low sodium soy sauce, 2 tablespoons honey (or maple syrup), and 1 tablespoon rice vinegar. Whisk until it’s well combined.
Thickening with Cornstarch
Pour the sauce over the chicken and veggies. Stir to coat everything. Now, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir continuously for about 1 to 2 minutes until the sauce thickens.
Tips & Tricks
Perfecting the Flavor
– Choosing the Right Soy Sauce: Always go for low sodium soy sauce. It gives a nice salty flavor without being too strong. Look for brands that use natural fermentation for the best taste.
– Balancing Sweetness with Honey or Maple Syrup: Use honey or maple syrup to add sweetness. Adjust the amount based on your taste. A good balance makes the dish shine.
Cooking Techniques
– Ideal Heat Levels for Stir-Frying: Start with medium-high heat. This helps the chicken cook fast and stay juicy. If the heat is too low, your stir fry will steam instead of fry.
– Maintaining Vegetable Crispness: Stir-fry the veggies quickly. Cook them for just a few minutes until they are bright and crisp. This keeps their nutrients and adds a nice crunch.
Presentation Suggestions
– Serving Tips with Rice or Quinoa: Serve the stir fry over fluffy rice or quinoa. This adds a nice base and makes your dish look great. Use a big scoop for a hearty meal.
– Garnishing for Added Appeal: Top your dish with toasted sesame seeds and chopped green onions. This adds color and a little extra crunch. A pretty plate makes the meal more inviting.
Pro Tips
- Marinate for More Flavor: Allow the chicken to marinate in the soy sauce mixture for at least 30 minutes before cooking to enhance the flavor.
- Use Fresh Veggies: Opt for fresh, seasonal vegetables to get the best texture and flavor in your stir fry.
- High Heat is Key: Stir-frying requires high heat to achieve that perfect sear and to keep the vegetables crisp, so ensure your skillet or wok is properly heated.
- Customize Your Sauce: Feel free to adjust the sweetness or saltiness of the sauce by varying the amount of honey and soy sauce to suit your taste.
Variations
Alternative Proteins
You can easily switch the chicken for tofu or shrimp. Tofu is a great plant-based choice. Press it to remove excess water, then cut it into cubes. Cook it until golden for a nice texture. Shrimp adds a sweet flavor. Just sauté them until they turn pink.
You can also use beef instead of chicken. Thinly slice flank steak or sirloin. Cook it quickly over high heat for the best results. This gives a rich taste that pairs well with teriyaki sauce.
Vegetable Substitutions
Feel free to mix in seasonal vegetables. Use zucchini, asparagus, or carrots for fun colors and flavors. You can even toss in mushrooms for an earthy note. Adding nuts like cashews or peanuts gives crunch and protein. Different greens, such as bok choy or spinach, offer freshness and nutrition, too.
Sauce Adjustments
If you need a gluten-free option, use tamari instead of soy sauce. This keeps the flavor while avoiding gluten. For sweetness, adjust the honey or maple syrup to your taste. You can also add a bit of chili sauce or red pepper flakes for spice. This lets you customize the dish to your liking.
Storage Info
Storing Leftovers
– Best Practices for Refrigeration
After cooking, let the teriyaki chicken stir fry cool down. Place it in an airtight container. Store it in the fridge for up to three days. Keeping it sealed helps maintain the flavor and moisture.
– Freezing the Stir Fry
If you want to keep it longer, freeze the stir fry. Use a freezer-safe bag or container. It can last for up to three months. Make sure to remove as much air as possible to prevent freezer burn.
Reheating Tips
– Methods for Maintaining Texture
The best way to reheat is on the stove. Use a pan over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. This method helps keep the veggies crisp.
– Safe Reheating Practices
Always reheat leftovers until they reach at least 165°F. Use a food thermometer to check. Avoid reheating multiple times, as it can affect the taste and safety.
FAQs
How to make Teriyaki Chicken Stir Fry?
To make Teriyaki Chicken Stir Fry, you need key ingredients and simple steps. Here’s what you will use:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons sesame oil
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 3 green onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1/4 cup low sodium soy sauce
– 2 tablespoons honey or maple syrup
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
– Toasted sesame seeds for garnish
Follow these steps:
1. Heat sesame oil in a large skillet over medium-high heat.
2. Add chicken pieces and cook for 5-7 minutes until browned.
3. Stir in garlic and ginger for one minute.
4. Add bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes.
5. Mix soy sauce, honey, and rice vinegar in a bowl. Pour over chicken and veggies.
6. Add cornstarch mixture and stir for 1-2 minutes until thickened.
7. Fold in green onions.
8. Serve hot, garnished with sesame seeds.
Can I use different vegetables?
Yes, you can use different vegetables! This dish is very flexible. You can swap in any veggies you like. Here are some good options:
– Carrots
– Zucchini
– Mushrooms
– Cauliflower
– Baby corn
Feel free to mix and match based on what you have. Just make sure they cook quickly, like the broccoli and snap peas.
What can I serve with Teriyaki Chicken Stir Fry?
You can serve Teriyaki Chicken Stir Fry with several side dishes. Here are some great pairings:
– Steamed rice
– Quinoa
– Noodles
– Cauliflower rice
– Side salad
These sides complement the stir fry well and add to your meal. They also soak up the tasty sauce!
Is this recipe healthy?
This Teriyaki Chicken Stir Fry is quite healthy! It has lean protein from chicken and plenty of veggies. Here are some details:
– Chicken thighs offer protein and iron.
– Veggies add vitamins and fiber.
– Low sodium soy sauce keeps salt in check.
If you want to make it even healthier, you can use brown rice or add more vegetables. You can also cut back on honey or swap it for a natural sweetener. Enjoy this dish guilt-free!
You now have a clear path to creating a tasty Teriyaki Chicken Stir Fry. We covered the key ingredients, from fresh chicken to vibrant veggies and flavorful sauces. You learned about cooking techniques that keep your dish crispy and delicious. I shared tips for adding personal touches with different proteins and veggies. Storing and reheating leftovers was also discussed.
This dish is not just easy to make; it’s also flexible and satisfying. Enjoy trying new flavors and ingredients, and make this stir fry your ow
Teriyaki Chicken Stir Fry
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 1 unit red bell pepper, thinly sliced
- 1 unit yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 unit green onions, chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 4 cup low sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- to taste unit toasted sesame seeds for garnish
Instructions
- Begin by heating the sesame oil in a large skillet or wok over medium-high heat until the oil shimmers.
- Carefully add the chicken pieces to the skillet, spreading them out evenly. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, add in the minced garlic and grated ginger. Sauté for about 1 minute, or until the garlic is fragrant and slightly golden.
- Next, toss in the thinly sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry these vegetables for 3-4 minutes, ensuring they remain tender yet crisp.
- In a separate bowl, whisk together the low sodium soy sauce, honey (or maple syrup), and rice vinegar until well combined. Pour this flavorful sauce over the sautéed chicken and vegetables, stirring to evenly coat everything.
- Introduce the cornstarch-water mixture into the skillet, stirring continuously for about 1-2 minutes until the sauce thickens to your desired consistency.
- Once thickened, remove the skillet from heat and fold in the chopped green onions for added freshness.
- Serve the stir fry immediately, garnishing each plate with toasted sesame seeds for a delightful crunch and visual appeal.
