chicken teriyaki stir fry
This Chicken Teriyaki Stir Fry is a quick and delicious dish perfect for a busy weeknight. Tender chicken is paired with colorful vegetables and coated in a savory teriyaki sauce. It’s a one-pan meal that’s packed with flavor and is sure to satisfy!
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 4 serving plates
Ingredients
- 1 pound boneless skinless chicken breast, sliced
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame seeds (optional) Optional for garnish.
- to serve cooked rice or noodles
Instructions
- Begin by marinating the chicken. In a bowl, mix the sliced chicken breast with soy sauce and teriyaki sauce. Let it sit for about 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook for about 5-6 minutes, stirring occasionally, until it is cooked through and no longer pink.
- Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
- Add the broccoli, red bell pepper, and snap peas to the skillet. Stir fry the vegetables and chicken together for an additional 4-5 minutes, or until the vegetables are tender but still crisp.
- Taste and adjust seasoning with additional soy sauce or teriyaki sauce if desired.
- Remove from heat and sprinkle sesame seeds on top if you like.
- Serve the stir fry over cooked rice or noodles.
Notes
Feel free to customize the vegetables based on your preference; carrots, zucchini, or mushrooms can work well in this dish.
For added heat, you can include red pepper flakes or sriracha when cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.