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A glossy Teriyaki Chicken Stir Fry with broccoli and peppers served in a wok

Teriyaki Chicken Stir Fry

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 500 g chicken thighs, boneless, skinless, cut into 1-inch cubes
  • 1/2 cup soy sauce
  • 1/4 cup wate r
  • 2 tablespoons miri n
  • 2 tablespoons brown sugar
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic , minced
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons vegetable oil
  • 1 head broccoli , cut into bite-sized florets
  • 1 large red bell pepper, thinly sliced
  • 1 medium carrot , julienned
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Method
 

  1. In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, ginger, and garlic.
  2. Bring the sauce to a simmer over medium heat for 5 minutes, then stir in the cornstarch slurry and cook until thickened. Set aside.
  3. Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering.
  4. Add the chicken pieces to the wok in a single layer and sear until browned and cooked through, approximately 5-7 minutes. Remove chicken and set aside.
  5. Add broccoli, bell pepper, and carrot to the same wok and stir-fry for 3-4 minutes until vegetables are crisp-tender.
  6. Return the cooked chicken to the wok and pour the prepared teriyaki sauce over the ingredients.
  7. Toss the mixture continuously for 1-2 minutes until everything is evenly coated and the sauce is bubbling.
  8. Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.