Easy Chicken Teriyaki Stir Fry

Easy Chicken Teriyaki Stir Fry

This Teriyaki Chicken Stir Fry is a quick, healthy, and delicious weeknight dinner that’s ready in just 30 minutes. Paired with roasted broccoli, it’s a homemade meal that’s even better than takeout!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine world cuisine
Servings 4
Calories 645 kcal

Ingredients
  

For the Teriyaki Stir-Fry Sauce

  • ⅓ cup soy sauce
  • ½ cup chicken stock
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 2 teaspoon grated ginger
  • 3 cloves of garlic, minced
  • 2 teaspoon cornstarch

For the Chicken Stir Fry:

  • 3 heads of broccoli rinsed and cut into small florets
  • 4 tablespoons vegetable oil divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ lbs boneless chicken breasts, you can use chicken thighs)

As Garnish:

  • 2-3 scallions thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon sesame seeds, optional
  • Handful of peanuts chopped, optional

To Serve with:

  • 4 cups cooked Brown Jasmine Rice, optional

Instructions
 

  • To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
  • Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
  • Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
  • Let it roast for 14-15 minutes or they turn golden brown. Set aside.
  • Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
  • When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
  • Give the stir-fry sauce a quick stir/shake and pour it into the pan.
  • Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
  • Once the chicken is fully cooked through, remove it from the heat.
  • Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
  • Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
  • Serve immediately.

Notes

  • The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
  • Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
  • Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
  • Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
  •  
  • Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
  • To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition

Calories: 645kcalCarbohydrates: 44gProtein: 52gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 110mgSodium: 1673mgPotassium: 1928mgFiber: 12gSugar: 17gVitamin A: 3057IUVitamin C: 409mgCalcium: 253mgIron: 5mg
Keyword Easy Chicken Teriyaki Stir Fry
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Article Categories:
Asian Recipes

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