Sticky Teriyaki Chicken Stir-Fry: Quick & Irresistibly Delicious
This Sticky Teriyaki Chicken Stir-Fry is a quick weeknight dinner that combines tender chicken and colorful vegetables in a sweet-savory sauce, perfect for the whole family.
Equipment
- - Skillet
- Mixing bowl
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup cornstarch
For the Sauce
- 2 tablespoons olive oil or vegetable oil
- 1/2 cup chicken broth low-sodium preferred
- 1 tablespoon mirin or mix sugar and water
- 1/4 cup soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon fresh ginger or ground ginger
- 1 teaspoon sesame oil optional
For the Vegetables
- 1 medium onion yellow or white
- 2 cups broccoli florets
- 1 medium red bell pepper or any bell pepper
- 2 stalks green onions for garnish
Instructions
Preparation
- Begin by slicing boneless, skinless chicken breasts into 1-inch strips. Coat them evenly with garlic powder, black pepper, and cornstarch.
- Dice the onion, cut the broccoli into florets, and slice the red bell pepper.
- In a small bowl, whisk together chicken broth, mirin, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, cornstarch, and sesame oil.
Cooking
- Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken strips in batches for about 8 minutes, or until golden brown and cooked through.
- In the same skillet, add the diced onion, cooking for just 1 minute. Then, add the broccoli and bell pepper, sautéing for an additional 3 minutes.
- Return the cooked chicken to the skillet. Pour in the sauce and cook while stirring for 1-2 minutes.
- Transfer the stir-fry onto plates and garnish with sliced green onions.
Notes
Serve over steamed rice or with a side of edamame for a complete meal. Adjust flavors by tasting and modifying sauce ingredients.