Chicken Teriyaki Stir-Fry (20-22 Minutes)

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Experience the harmonious blend of sweet and savory flavors with this chicken teriyaki stir-fry, a delightful Asian-inspired dish that brings together a colorful assortment of crisp vegetables and tender protein in a mouthwatering sauce. This recipe showcases the art of stir-frying, a cooking technique that involves quickly cooking ingredients over high heat to retain their vibrant colors and textures. The rich and glossy teriyaki sauce, with its combination of soy sauce, ginger, garlic, and sweetness, adds depth and complexity to the stir-fry. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 2–3 servings 1x

Ingredients

Units Scale
  • 2 boneless chicken breasts, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 1 small broccoli crown, cut into florets
  • 1/2 cup teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)
  • Cooked rice or noodles, for serving

Instructions

  1. Slice the chicken breasts into thin strips and prepare the vegetables by thinly slicing the bell peppers, julienned the carrot, and cutting the broccoli into florets.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the chicken strips to the hot skillet and cook until lightly browned and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set it aside.
  4. In the same skillet, add the sliced bell peppers, julienned carrot, and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
  5. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), minced garlic, and grated ginger.
  6. Pour the teriyaki sauce mixture into the skillet with the vegetables. Add the cooked chicken back into the skillet and stir to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the ingredients.

Notes

To perfect your teriyaki stir-fry, keep in mind a few tips: first, ensure that all the ingredients are sliced and prepared beforehand, as stir-frying is a quick cooking method that requires prompt action. Second, cook the chicken until it’s fully cooked and no longer pink in the center. Third, be mindful not to overcook the vegetables to retain their crunchiness and vibrant colors. Additionally, adjust the sweetness of the teriyaki sauce according to your preference by adding more or less honey (or brown sugar). For an added touch, garnish your stir-fry with sesame seeds and chopped green onions. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 15g
  • Sodium: 1200mg
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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