Teriyaki Chicken Stir Fry (Printable Version)
Tender chicken and crisp vegetables cooked in a rich teriyaki glaze, perfect for a quick, vibrant meal.
# Ingredients Required:
→ Protein
01 -
454 g boneless, skinless chicken breasts, cubed
→ Vegetables
02 -
150 g mixed bell peppers, sliced
03 -
150 g fresh broccoli florets
04 -
110 g carrots, thinly sliced
05 -
3 cloves garlic, minced
06 -
1 tbsp fresh ginger, grated
07 -
2 green onions, chopped (for garnish)
→ Sauce
08 -
60 ml low-sodium soy sauce
09 -
25 g brown sugar
10 -
1 tsp sesame oil
11 -
1 tbsp cornstarch
→ Others
12 -
2 tbsp cooking oil
13 -
Salt and pepper to taste
# Guide to Cooking:
01 -
Cut all vegetables into bite-sized pieces to ensure even cooking.
02 -
In a small bowl, whisk soy sauce, brown sugar, garlic, ginger, sesame oil, and cornstarch until smooth.
03 -
Preheat a large skillet or wok over medium-high heat and add cooking oil to coat the surface.
04 -
Add cubed chicken; season with salt and pepper. Sauté until golden and cooked through, approximately 5-7 minutes.
05 -
Add bell peppers, broccoli, and carrots; stir-fry for 3-4 minutes until vegetables are tender-crisp and vibrant.
06 -
Pour sauce over chicken and vegetables; stir continuously for 2-3 minutes until sauce thickens slightly.
07 -
Remove from heat, garnish with chopped green onions, and serve immediately with rice or noodles.
# Extra Suggestions:
01 -
To maintain vegetable crunch, avoid over-stirring once sauce is added.