How To Make Simple Chicken Teriyaki Stir Fry
This chicken teriyaki is perfect for a Japanese-inspired meal. The peas and broccoli add a welcome crunch to this sweet-savory dish.
Serves:
Ingredients
- 1tbspolive oil
- 1onioncut into wedges
- 2broccoli headscut into florets
- 1bell pepperor green capsicum, cut into wedges
- 1cupsnow peasor sugar snap peas
- 1tbspsesame oil
- 1lbchicken thigh filletsskinless and boneless, cut into bite sized pieces
- ¼cupsoy sauce
- ¼cuplight brown sugar
- 2tbsprice wine vinegaror apple cider vinegar
- 2tbspmirin
- 2tspminced garlicor 2 cloves garlic, minced
- 1tspcornstarchor corn flour, mixed with 2 tsps water ONLY if needed
- 1 shallotor green onion stem, sliced to garnish
Instructions
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Stir fry onion, broccoli, capsicum/peppers, and sugar snap peas with 1 tablespoon of oil until just starting to turn vibrant in color.
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Add 2 tablespoons of water, reduce heat to medium, and stir fry until tender-crisp.
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Remove vegetables from the pan and set aside.
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Alternatively, steam vegetables until cooked to the desired level of doneness.
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Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan.
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Stir fry chicken, stirring occasionally until lightly browned and crisp.
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In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, mirin, and garlic to combine.
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Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
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Garnish with green onion (or shallot) slices and serve over steamed rice.
Nutrition
- Calories: 406.75kcal
- Fat: 21.61g
- Saturated Fat: 4.99g
- Trans Fat: 0.08g
- Monounsaturated Fat: 9.39g
- Polyunsaturated Fat: 4.73g
- Carbohydrates: 31.26g
- Fiber: 8.03g
- Sugar: 14.42g
- Protein: 24.16g
- Cholesterol: 88.90mg
- Sodium: 859.92mg
- Calcium: 151.07mg
- Potassium: 1165.44mg
- Iron: 3.29mg
- Vitamin A: 144.21µg
- Vitamin C: 261.64mg
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