Teriyaki Chicken Stir-Fry

A quick 25-minute weeknight dinner with juicy chicken thighs, crisp vegetables, and a homemade teriyaki sauce served over steamed rice.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Asian, Japanese

Keyword: stir-fry, teriyaki, weeknight dinner

Servings: servings

Calories: 310kcal

Ingredients

Chicken

1.5 lbs boneless skinless chicken thighs sliced into bite-sized pieces
1 tbsp vegetable oil
salt and pepper

Vegetables

1 red bell pepper sliced
1 cup broccoli florets
1 cup snap peas
2 garlic cloves minced

Teriyaki Sauce

1/4 cup soy sauce
2 tbsp mirin or rice vinegar plus a pinch of sugar
1 tbsp honey
1 tsp sesame oil
1 tsp cornstarch mixed with 1 tbsp water

Instructions

Mix all sauce ingredients together including the cornstarch slurry. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper, then cook in a single layer for 5 to 6 minutes, flipping once, until golden. Remove and set aside.
In the same pan, cook bell pepper and broccoli for 3 to 4 minutes until they have some color but still have bite. Add snap peas and garlic for one more minute.
Return chicken to the pan, pour the sauce over everything, and stir until it thickens and coats everything — about 60 seconds.
Serve over steamed rice.

Notes

Chicken thighs are juicier and more forgiving than breast. Swap in shrimp, tofu, or thinly sliced beef if you prefer. Sriracha in the sauce adds a nice kick.

Nutrition