Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 pinch black pepper
For the Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- ¼ cup water
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 carrots, julienned
- 3 green onions, chopped
- 2 tablespoons vegetable oil
For Serving
- 4 cups cooked jasmine rice
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, for garnish
Instructions
- Prepare Ingredients: Cut the chicken into bite-sized pieces. Chop all vegetables including broccoli florets, bell peppers, onion, carrots, and green onions. In a mixing bowl, whisk together all teriyaki sauce ingredients until the sugar and cornstarch are dissolved.
- Coat Chicken: Toss the chicken pieces with cornstarch, salt, and black pepper evenly to create a light coating which helps with browning and sauce adherence.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Stir Fry Vegetables: In the same skillet, add 2 tablespoons of vegetable oil. Add the sliced onions and julienned carrots first, cooking for 2-3 minutes until they start to soften. Then add the sliced red and yellow bell peppers along with broccoli florets, continuing to stir fry for another 3-4 minutes until vegetables are crisp-tender.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir continuously until the sauce thickens and evenly coats the chicken and vegetables, about 2-3 minutes.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top. Serve the teriyaki chicken stir fry hot over 4 cups of cooked jasmine rice.
Notes
- For extra flavor, marinate the chicken in the teriyaki sauce for 15 minutes before cooking (optional).
- Use boneless skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- You can substitute vegetables with snap peas, mushrooms, or zucchini if preferred.
- Adjust sweetness or saltiness of the sauce by varying the brown sugar and soy sauce quantities.
- To make this dish gluten free, use gluten-free soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
