Easy Weeknight Teriyaki Chicken Stir Fry
This quick and savory chicken stir fry is a perfect alternative to takeout for your busy family dinners.
recipesbynani.comWhen you are craving something flavorful but do not have the time to wait for a delivery, this stir fry is my favorite go to meal. It uses simple ingredients that you likely already have in your pantry and comes together in just a few minutes.
My biggest tip for this recipe is to prep all your vegetables and sauce before you turn on the stove. Stir frying happens very fast, so having everything ready to toss into the pan keeps your chicken juicy and your veggies perfectly crisp.
🧺 Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced for garnish
- Cooked white rice for serving
👩🍳Instructions
- 1
Whisk the soy sauce, brown sugar, garlic, and ginger together in a small bowl until the sugar is dissolved.
- 2
Heat the oil in a large skillet or wok over medium high heat.
- 3
Add the chicken pieces to the pan and cook until they are browned and cooked through, which takes about 5 minutes.
- 4
Add the broccoli and bell pepper to the pan and stir fry for 3 minutes until the vegetables are tender but still crisp.
- 5
Pour the sauce mixture into the pan and stir well.
- 6
Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats everything nicely.
- 7
Serve hot over a bowl of steamed white rice and sprinkle with green onions.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also swap the vegetables for whatever you have on hand, like snap peas or carrots, for a fun twist.
Made this recipe? Let us know how it went.
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