Teriyaki Chicken Stir-Fry with Vegetables
Enjoy a quick and flavorful meal with this Teriyaki Chicken Stir-Fry with Vegetables Tender chicken pieces tossed in a glossy, sweet-savory teriyaki sauce with crisp, colorful vegetables for the perfect balance of taste and texture.
Ingredients
- For the Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For the Stir-Fry
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced
- 1/2 cup snap peas (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Step 1: Make the Teriyaki Sauce : In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir in cornstarch slurry and set aside.
- Step 2: Cook the Chicken : Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and stir-fry for 4–5 minutes until cooked through and lightly browned. Remove chicken from pan and set aside.
- Step 3: Stir-Fry the Vegetables: In the same pan, add bell peppers, broccoli, carrots, zucchini, and snap peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
- Step 4: Combine and Sauce : Return chicken to the pan with vegetables. Pour in teriyaki sauce and stir well. Cook for 2–3 minutes until sauce thickens and coats everything.
- Step 5: Serve : Serve hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds.