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Teriyaki Chicken Stir Fry

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A delightful and quick teriyaki chicken stir fry with vibrant veggies, perfect for busy weeknight dinners.

Ingredients

Scale
  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • Pepper (to taste)
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil (divided)
  • 1/2 medium onion, sliced
  • 2 cups broccoli florets
  • 1/2 red bell pepper, sliced
  • 1/2 cup chicken broth
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1/4 cup (packed) brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced

Instructions

  1. Prep all your ingredients before starting to cook.
  2. Cut the broccoli into bite-sized pieces.
  3. In a medium bowl, combine the sauce ingredients: chicken broth, mirin, soy sauce, rice vinegar, brown sugar, cornstarch, ginger, and garlic. Whisk until well combined.
  4. Chop the chicken into 1-inch pieces, season with garlic powder and pepper, then coat with cornstarch.
  5. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat and cook half the chicken for about 4 minutes on one side, then flip and cook for another 3-4 minutes until browned and cooked through. Transfer to a plate.
  6. Repeat with the remaining chicken, adding the last tablespoon of olive oil as needed.
  7. If the skillet looks dry, add more oil and sauté the onions for about 1 minute.
  8. Add the broccoli and bell pepper to the pan, stir frequently for around 3 minutes until tender-crisp.
  9. Return the chicken to the skillet, pour in the sauce, and stir to coat. Bring to a bubbly simmer for less than a minute.
  10. Take the skillet off the heat and serve immediately.

Notes

Serve with steamed rice or quinoa to soak up the sauce. This dish can also be made gluten-free using tamari.

Nutrition

Find it online: https://www.anytimesrecipes.com/quick-sweet-teriyaki-chicken-stir-fry/