Name: Teriyaki Chicken Stir Fry: Quick & Easy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 1/2 cup soy sauce (low sodium preferred); 1/4 cup mirin (sweet rice wine); 2 tablespoons sake (or dry sherry); 2 tablespoons brown sugar, packed; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1/4 teaspoon black pepper; 1/2 cup soy sauce (low sodium preferred); 1/4 cup mirin (sweet rice wine); 2 tablespoons sake (or dry sherry); 2 tablespoons brown sugar, packed; 1 tablespoon cornstarch; 1/4 cup water; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 2 tablespoons vegetable oil (or canola oil); 1 large onion, thinly sliced; 2 bell peppers (any color), seeded and sliced into strips; 1 cup broccoli florets; 1 cup sliced carrots; 1 cup snow peas; 4 green onions, thinly sliced, for garnish; Sesame seeds, for garnish; Cooked rice, for serving

Teriyaki Chicken Stir Fry: the name alone conjures up images of vibrant colors, savory aromas, and a satisfyingly delicious meal. Have you ever craved a dish that’s both incredibly flavorful and surprisingly easy to whip up on a busy weeknight? Look no further! This recipe delivers on all fronts, offering a delightful combination of tender chicken, crisp vegetables, and a luscious, glossy teriyaki sauce that will have you reaching for seconds (and maybe even thirds!).

Teriyaki, a cooking technique originating in Japan, involves glazing food with a mixture of soy sauce, mirin (sweet rice wine), and sugar. While its exact origins are debated, it's believed to have evolved from traditional Japanese cooking methods, becoming increasingly popular worldwide. The beauty of Teriyaki Chicken Stir Fry lies in its adaptability. You can customize the vegetables to your liking, making it a fantastic way to use up whatever you have in your fridge.

People adore this dish for its perfect balance of sweet and savory flavors. The teriyaki sauce, with its umami-rich depth, coats the chicken and vegetables beautifully, creating a symphony of textures and tastes in every bite. Plus, it's incredibly convenient! From prep to plate, you can have a restaurant-quality meal on the table in under 30 minutes. So, ditch the takeout menu and let's get cooking!

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 cup soy sauce (low sodium preferred)
1/4 cup mirin (sweet rice wine)
2 tablespoons sake (or dry sherry)
2 tablespoons brown sugar, packed
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/4 teaspoon black pepper

For the Teriyaki Sauce:

1/2 cup soy sauce (low sodium preferred)
1/4 cup mirin (sweet rice wine)
2 tablespoons sake (or dry sherry)
2 tablespoons brown sugar, packed
1 tablespoon cornstarch
1/4 cup water
1 teaspoon grated fresh ginger
1 clove garlic, minced

For the Stir Fry:

2 tablespoons vegetable oil (or canola oil)
1 large onion, thinly sliced
2 bell peppers (any color), seeded and sliced into strips
1 cup broccoli florets
1 cup sliced carrots
1 cup snow peas
4 green onions, thinly sliced, for garnish
Sesame seeds, for garnish
Cooked rice, for serving

Marinating the Chicken:

In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, garlic, and sesame oil. Add the black pepper. This is your marinade!
Add the cubed chicken to the marinade, ensuring all pieces are well coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour.

Preparing the Teriyaki Sauce:

In a small bowl, whisk together the soy sauce, mirin, sake, and brown sugar.
In a separate small bowl, dissolve the cornstarch in the water, making sure there are no lumps. This is important for a smooth sauce!
Add the cornstarch slurry, ginger, and garlic to the soy sauce mixture. Whisk well to combine. Set aside.

Stir Frying the Chicken and Vegetables:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is nice and hot before adding the chicken.
Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade – we'll use it later!
Add the chicken to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding the pan).
Cook the chicken for about 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the sliced onion and bell peppers to the skillet and stir-fry for about 3-4 minutes, or until they are slightly softened.
Add the broccoli florets and sliced carrots to the skillet and stir-fry for another 2-3 minutes.
Add the snow peas and stir-fry for 1 minute more. You want the vegetables to be tender-crisp, not mushy.

Bringing it All Together:

Pour the reserved marinade into the skillet with the vegetables. Bring to a simmer, stirring constantly.
Pour the teriyaki sauce mixture into the skillet. Continue to simmer and stir until the sauce thickens, about 1-2 minutes. The cornstarch will activate and create a beautiful, glossy sauce.
Return the cooked chicken to the skillet and toss to coat it evenly with the teriyaki sauce.
Cook for another minute or two, allowing the chicken to heat through and absorb the flavors of the sauce.

Serving:

Serve the teriyaki chicken stir-fry hot over cooked rice.
Garnish with sliced green onions and sesame seeds.
Enjoy! This is best served immediately.

Tips and Variations:

Spice it up: Add a pinch of red pepper flakes to the marinade or teriyaki sauce for a little heat.
Add more vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, zucchini, or bok choy.
Use different protein: You can substitute the chicken with beef, shrimp, or tofu. Adjust the cooking time accordingly.
Make it gluten-free: Use tamari instead of soy sauce to make this recipe gluten-free.
Sweetness adjustment: Adjust the amount of brown sugar to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar.
Ginger and Garlic: Fresh ginger and garlic are key to the flavor of this dish. Don't skimp on them!
Don't Overcrowd the Pan: Overcrowding the pan will steam the chicken and vegetables instead of stir-frying them. Cook in batches if necessary.
Rice Options: Serve with white rice, brown rice, or even quinoa.
Make Ahead: You can marinate the chicken and prepare the teriyaki sauce ahead of time. Store them separately in the refrigerator until ready to cook.

Storage Instructions:

Store leftover teriyaki chicken stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutritional Information (approximate, per serving):

Calories: 450, Protein: 40g, Fat: 20g, Carbohydrates: 30g

Conclusion:

This Teriyaki Chicken Stir Fry isn't just another weeknight dinner; it's a flavor explosion waiting to happen! From the savory, slightly sweet teriyaki sauce coating perfectly cooked chicken to the vibrant crunch of fresh vegetables, every bite is a delightful experience. I truly believe this recipe is a must-try because it's quick, easy, and incredibly satisfying. It's the perfect solution for busy evenings when you crave a delicious and healthy meal without spending hours in the kitchen. But the best part? It's incredibly versatile! Feel free to adapt it to your own tastes and preferences. Serve it over fluffy white rice, brown rice for a healthier option, or even quinoa for a protein-packed punch. For a low-carb alternative, try serving it over cauliflower rice or enjoying it straight from the pan. Looking to spice things up? Add a pinch of red pepper flakes to the sauce for a little heat. Or, if you prefer a sweeter flavor, a drizzle of honey or a splash of pineapple juice can do the trick. You can also experiment with different vegetables. Broccoli, bell peppers, snap peas, carrots, and zucchini all work beautifully in this stir fry. Don't be afraid to get creative and use whatever you have on hand! And speaking of variations, consider adding some toasted sesame seeds or chopped green onions as a garnish for extra flavor and visual appeal. For a heartier meal, you could even toss in some cooked noodles, like udon or soba noodles, to create a complete and satisfying dish. If you're feeling adventurous, try adding some tofu or shrimp instead of chicken for a vegetarian or seafood twist. The possibilities are endless! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a guaranteed crowd-pleaser that's sure to become a staple in your weekly meal rotation. The key to a truly great Teriyaki Chicken Stir Fry is in the quality of the ingredients and the balance of flavors. Don't skimp on the fresh vegetables, and be sure to taste and adjust the sauce to your liking. So, what are you waiting for? Grab your wok, gather your ingredients, and get ready to create a culinary masterpiece! I'm so excited for you to try this recipe and experience the deliciousness for yourself. And most importantly, I want to hear about your experience! Did you make any modifications? What were your favorite vegetables to use? What did your family think? Share your photos and stories in the comments below. I can't wait to see your creations and learn from your experiences. Happy cooking! I'm sure you will love this Teriyaki Chicken Stir Fry.