Description
Hey there, stir-fry superstar! Olivia here—ready to help you ditch that takeout menu and whip up glossy, sticky-sweet Teriyaki Chicken that’ll have everyone licking their chopsticks clean. Crispy, juicy chicken, crisp-tender veggies, and that homemade sauce? Chef’s kiss. This one’s fast, flexible, and guaranteed to win your dinner table over—chaos and all!
Ingredients
Chicken & Veggies
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2 boneless, skinless chicken breasts (or thighs)
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½ tsp garlic powder
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Freshly cracked pepper
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3 tbsp cornstarch
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3 tbsp olive oil (divided)
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½ medium onion, sliced
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2 cups broccoli florets
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½ red bell pepper, sliced
Teriyaki Sauce
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½ cup chicken broth
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3 tbsp mirin (or 2 tbsp white wine + 1 tsp sugar)
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2 tbsp soy sauce (or tamari)
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¼ cup packed brown sugar (or honey/maple syrup)
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1 tsp rice vinegar (or apple cider vinegar)
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1 tbsp cornstarch (whisked into broth)
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1 tsp fresh ginger, grated
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2 garlic cloves, minced
Instructions
1️⃣ Prep Chicken: Slice chicken into 1-inch pieces. Toss with garlic powder, pepper, and cornstarch until coated.
2️⃣ Sear: Heat 2 tbsp oil in a large skillet/wok over medium-high. Add chicken in a single layer. Cook 3 mins undisturbed, flip, then 2–3 mins more. Remove to a plate.
3️⃣ Veggies: Add remaining 1 tbsp oil. Stir-fry onion, broccoli, and bell pepper 4–5 mins until vibrant but crisp-tender. Cover for 1 min with 1 tbsp water if needed to steam broccoli.
4️⃣ Sauce: Whisk all sauce ingredients. Pour into veggies. Simmer 2–3 mins, stirring, until thick and glossy.
5️⃣ Combine: Return chicken + juices. Toss everything 1–2 mins until saucy and heated through. Done!
Notes
✨ High heat = that restaurant sear!
✨ Keep everything prepped—stir-frying is quick!
✨ If sauce thickens too much, splash in warm broth.
- Prep Time: 10 mins
- Cook Time: 15–20 mins
Nutrition
- Calories: 430 cal Per Serving
- Fat: 18g
- Carbohydrates: 30g
- Protein: 30g