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Chicken Teriyaki Stir Fry

Chicken teriyaki stir fry with juicy chicken, broccoli, carrots, and bell peppers in a glossy teriyaki sauce served over white rice
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Juicy chicken, crisp colorful vegetables, and a sweet-savory teriyaki sauce come together in this easy 30-minute stir fry. A high-protein, low-fat weeknight dinner that is better than takeout.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons sesame oil, divided
  • 1/2 cup teriyaki sauce, divided
  • 1/2 yellow onion, sliced
  • 1 large bell pepper, sliced
  • 2 medium carrots, sliced into coins
  • 2 cups broccoli florets
  • Sesame seeds, for topping (optional)
  • Sliced green onions, for topping (optional)

Instructions

  1. Season chicken pieces with 1/2 teaspoon kosher salt and black pepper. Toss to coat evenly.
  2. Heat 2 teaspoons sesame oil in a large skillet or wok over medium heat until fully hot before adding any ingredients.
  3. Add chicken and cook for 4 to 5 minutes until browned on the outside. Pour in 2 tablespoons teriyaki sauce, toss to coat, then transfer chicken to a plate.
  4. Add remaining 1 teaspoon sesame oil to the same skillet. Add onion, bell pepper, and carrots. Sprinkle with remaining 1/2 teaspoon salt.
  5. Cook vegetables for 2 to 3 minutes, stirring frequently, until beginning to soften but still slightly crisp.
  6. Return chicken to the skillet and add broccoli florets. Pour in the remaining teriyaki sauce and stir to coat everything evenly.
  7. Cook for 2 more minutes until broccoli is bright green and tender-crisp. Do not overcook.
  8. Serve immediately over steamed rice and top with sesame seeds and sliced green onions.

Notes

  • Prep all vegetables and measure the sauce before turning on the stove. Stir frying moves fast and there is no time to prep mid-cook.
  • Make sure the pan is fully hot before adding the chicken to develop a proper golden-brown sear.
  • Add broccoli at the very end to keep it bright green and tender-crisp rather than mushy.
  • To reduce sodium, use a low-sodium teriyaki sauce or make your own: whisk together 1/2 cup chicken broth, 1/4 cup water, 3 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon cornstarch, and 1/2 teaspoon red pepper flakes.
  • Chicken thighs can be substituted for breasts for a juicier result with slightly richer flavor.

Nutrition

Find it online: https://www.benefitiany.com/chicken-teriyaki-stir-fry/