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Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir Fry is a quick and easy weeknight meal. In this recipe, I use an easy Chinese technique for creating the MOST TENDER chicken ever!
Servings: 4 people
Prep Time: 20 mins
Chicken Tenderizing Time: 20 mins
Total Time: 40 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Chinese, Japanese

Ingredients

Teriyaki Sauce

  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp brown sugar
  • 2 cloves garlic, crushed
  • ½ tsp ginger, grated
  • ½ tbsp cornstarch
  • ½ tbsp water

Stir Fry

  • 1 lb chicken breast, cut into 1 inch cubes
  • 1 ½ tsp baking soda
  • 1 tbsp sesame oil
  • 2 cups broccoli florets
  • 1 cup bell pepper, cut into 1 inch squares
  • 3 cloves garlic, minced
  • 2 tbsp diced green onions
  • 1 tsp sesame seeds

Serving Options

  • 2 cups cooked rice
  • 2 cups cooked noodles, lo mein or rice noodles

Instructions

Teriyaki Sauce

  • Heat a saucepan on the stove over medium heat, add the soy sauce, mirin, brown sugar, garlic and ginger to the pan, whisk to combine, bring to a boil, then simmer 4-5 minutes.
  • In a small bowl, combine the cornstarch and water, add this to the simmering sauce and whisk together, reduce the heat to low and leave on the stove for 3-4 additional minutes.
  • Remove the sauce from the heat and set aside to cool.

Stir Fry

  • Toss the cubes of chicken with the baking soda in a plastic zipper bag.
  • Place in the refrigerator for 20 minutes.
  • Remove the chicken from the bag and rinse with cold water, then pat dry and set aside.
  • Add the sesame oil to a large skillet or wok over medium high heat.
  • Add the broccoli and bell pepper, stir fry for 3-4 minutes.
  • Add the diced chicken and minced garlic.
  • Cook the chicken on all sides until lightly browned, 5 minutes.
  • Pour the teriyaki sauce into the skillet and toss with the chicken and broccoli over medium high heat for 1-2 minutes.
  • Remove from the heat, top with diced green onions and sesame seeds.
  • The stir fry can be served with cooked rice noodles or over cooked white or brown rice. See blog post for specific instructions on preparing the serving option of your choice.

Notes

  • Nutritional information provided is only for the stir fry and does not include the serving options of cooked rice or rice noodles.
  • To make this recipe gluten free, substitute tamari (gluten free soy sauce) for traditional soy sauce.

Nutrition Facts

Calories 250kcal (13%)Carbohydrates 20g (7%)Protein 28g (56%)Fat 7g (11%)Saturated Fat 1g (5%)Cholesterol 73mg (24%)Sodium 1545mg (64%)Potassium 682mg (19%)Fiber 2g (8%)Sugar 12g (13%)Vitamin A 1484mg (30%)Vitamin C 91mg (110%)Calcium 44mg (4%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!