Flavorful Teriyaki Chicken Stir-Fry Recipe

Ingredients

Main Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, sliced into bite‑size strips
• 2 tablespoons neutral‑flavored oil (canola or grapeseed)

Vegetables

• 1 cup broccoli florets
• 1 red bell pepper, sliced into strips
• ½ cup snap peas, trimmed
• 1 medium carrot, julienned

Teriyaki Sauce

• ¼ cup low‑sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• ½ teaspoon freshly grated ginger

Seasoning & Garnish

• Salt and freshly ground black pepper, to taste
• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced thinly

Instructions

Cooking the Stir‑Fry

1. Heat the Wok. Place a large wok or skillet over medium‑high heat for 2‑3 minutes. Add 1 tablespoon of oil and swirl to coat. The surface should shimmer but not smoke, indicating the ideal temperature for searing.
2. Sear the Chicken. Add the chicken strips in a single layer, being careful not to overcrowd. Let them cook undisturbed for 2‑3 minutes until a deep amber crust forms. Flip and cook another 2 minutes. Remove the chicken to a plate and keep warm.
3. Stir‑Fry the Vegetables. Reduce heat to medium, add the remaining tablespoon of oil, then toss in the broccoli, bell pepper, snap peas, and carrot. Stir continuously for 3‑4 minutes; the vegetables should stay crisp‑tender and retain vibrant color.
4. Combine Sauce & Protein. Return the chicken to the wok, pour the prepared teriyaki sauce over everything, and stir to coat. Bring to a gentle simmer; as bubbles form, the sauce will thicken. Cook for another 2‑3 minutes, allowing the glaze to cling to each piece.
5. Finish & Garnish. Remove the wok from heat. Sprinkle toasted sesame seeds and sliced green onions over the top. Give the dish a final toss so the garnish distributes evenly.