Chicken Teriyaki Stir fry

Make the best Chicken Teriyaki Stir Fry in just 25 minutes - chopping included! Loaded with chicken, broccoli, bell peppers and carrots this is a delicious, filling, low carb meal on its own - or add noodles or rice to serve more people. Fine to make with store bought Teriyaki sauce - and you can even use frozen veggies!

Course Main Course

Cuisine Japanese

Prep Time 8

Cook Time 17

Total Time 25

Servings people

Calories 372kcal

Author Emmeline Kemperyd

Equipment

Chopping board*
Kitchen knife*
Measuring spoons*
Measuring cups (metric or US)*
Skillet or frying pan* preferably with a lid

Ingredients

3 tablespoon vegetable oil divided
1 lb chicken thigh filets cut in bite-size pieces; or other bone-less chicken
½ teaspoon salt
1 teaspoon ground ginger
2 red bell peppers or other color, sliced thin
1 head of broccoli florets cut in bite-size pieces, stalk peeled and sliced
2 carrots cut into matchsticks
½ cups Teriyaki sauce homemade or store bought

Teriyaki Sauce (homemade option)

½ cups mirin
¼ cups Japanese soy sauce*
1½ tablespoon honey

For serving

sesame seeds optional
rice optional

US Customary - Metric

Instructions

Teriyaki sauce (optional)

Combine all ingredients in a saucepan and mix.
½ cups mirin, ¼ cups Japanese soy sauce*, 1½ tablespoon honey
Place over medium heat, bring to a boil and simmer for 10 minutes until reduced in volume and a bit sticky. Then remove from the heat and set aside until you're ready to add to the stir fry.

Stir fry

Heat half of the vegetable oil in a large frying pan over medium-high heat. Add in the chicken and season with salt and ground ginger. Mix well and cook for about 5 minutes, until the chicken is just cooked through. Remove the chicken from the pan and set aside for now.
3 tablespoon vegetable oil, 1 lb chicken thigh filets, ½ teaspoon salt, 1 teaspoon ground ginger
Place the pan back over medium-high heat and add in the rest of the vegetable oil. Follow with broccoli, carrots and red bell pepper. Mix well, then cover with a lid and lower the heat to medium. Cook for 10 minutes or until veggies are a bit softened but still have a nice crisp. Mix once halfway.
3 tablespoon vegetable oil, 2 red bell peppers, 1 head of broccoli, 2 carrots
Add in the chicken and teriyaki sauce and mix well. Allow a minute or so to heat up, then sprinkle some sesame seeds on top and serve!
½ cups Teriyaki sauce, sesame seeds

Video

Notes

Veggies can all be switched for different veggies and even frozen veggies. Choose your favorites and test them while cooking to make sure you don't overcook them.

Frozen veggies can release a lot of water. I this happens, you can carefully pour it out of the pan, or use a spoon to get it out. Some water is fine, but you don't want the veggies to boil.

Storing leftovers: Store leftovers in the fridge in an airtight container in the fridge for up to 4 days.

Freezing leftovers: Freeze for up to 3 months - it will affect the texture of the veggies, but it will still be a great meal.

Reheating: Reheat in the microwave in 30-second increments, mixing between each cycle. If reheating from frozen it's best to thaw in the fridge overnight first.

Prep ahead: You can cut the veggies and chicken the day before. You can also make the teriyaki sauce ahead of time.

Nutrition information assumes you're using the homemade Teriyaki sauce option. For nutritional content of store bought versions, please refer to label.

Nutrition