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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups broccoli florets, washed and trimmed - 1 bell pepper, sliced - 1 medium carrot, peeled and julienned - 4 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 tablespoons cornstarch mixed with 2 tablespoons water - 2 tablespoons vegetable oil - Cooked jasmine or brown rice for serving The main ingredients for Teriyaki Chicken Stir Fry focus on a balance of protein, fresh veggies, and a tasty sauce. The chicken thighs provide tender meat. The veggies, such as broccoli and bell peppers, add color and crunch. Fresh garlic and ginger give an aromatic kick. The soy sauce, honey, and sesame oil create a sweet and savory sauce. - Large skillet or wok - Mixing bowl - Plastic wrap - Cooking spatula - Measuring cups and spoons You need a large skillet or wok for stir-frying. A mixing bowl helps with marinating the chicken. Plastic wrap keeps the chicken covered while it marinates. A spatula is essential for mixing and flipping the ingredients. Use measuring cups and spoons for accurate amounts. This dish is simple and quick to prepare. You can find the full recipe in the article to get started on your cooking adventure. To start, you need to mix the chicken and marinade. In a large bowl, add the cut chicken thighs. Pour in the low-sodium soy sauce, honey, sesame oil, and rice vinegar. Use a spoon or your hands to coat the chicken well. Cover the bowl with plastic wrap and place it in the fridge for at least 20 minutes. This helps the chicken soak up all the flavors. Next, it’s time to cook the chicken. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken, but save the marinade for later. Stir-fry the chicken for 5 to 7 minutes until it turns brown and cooks through. Once done, move the chicken to a plate and set it aside. Now, let’s bring in some flavor. In the same skillet, add the leftover tablespoon of vegetable oil. Immediately add the minced garlic and ginger. Stir constantly for about 30 seconds to a minute. You want them to smell great but not burn. Next, toss in the broccoli, bell pepper, and julienned carrot. Stir-fry these veggies for about 3 to 4 minutes. They should be tender but still crisp. Finally, combine everything. Return the cooked chicken to the skillet. Pour in the reserved marinade and the cornstarch-water mix. Stir everything well. Cook for an additional 2 to 3 minutes. This will thicken the sauce and coat all the ingredients nicely. Toss in the chopped green onions last. Gently mix them in and then remove the skillet from heat. Serve your Teriyaki Chicken Stir Fry over warm jasmine or brown rice. Enjoy the flavors! For the full recipe, check out the complete instructions above. To make the best teriyaki chicken stir-fry, start with high heat. This keeps the chicken juicy and the veggies crisp. Use a wok or a large skillet. The wide surface area helps cook everything evenly. - Prep your ingredients: Cut chicken and veggies before you start cooking. This way, you can add them quickly. - Cook in batches: If your pan is crowded, the chicken will steam instead of fry. Cook in smaller portions to avoid this. - Keep it moving: Stir constantly to prevent sticking and ensure even cooking. Many home cooks face common stir-fry mistakes. Here are a few to watch out for: - Overcrowding the pan: This leads to uneven cooking. Always give your food space. - Using cold ingredients: Cold chicken or veggies can lower the pan’s temperature. Make sure everything is at room temp before cooking. - Skipping the marinade: Marinating adds great flavor. Do not rush this step. Aim for at least 20 minutes. Boost the flavor of your teriyaki chicken stir-fry with a few easy tricks: - Add sesame seeds: Sprinkle toasted sesame seeds on top for a nutty crunch. - Incorporate citrus: A squeeze of lime or lemon can add brightness to the dish. - Use fresh herbs: Chopped cilantro or basil can elevate your stir-fry to new heights. For the full recipe, check out the complete instructions to make your meal shine. {{image_4}} If you want to switch up the protein in your teriyaki chicken stir fry, you have great options. Tofu is a fantastic substitute. It soaks up flavor well and offers a nice texture. Use firm or extra-firm tofu for the best results. Simply press it to remove excess water, then cut it into cubes. You can also try beef, like flank or sirloin. Slice it thinly for quick cooking. To make this dish plant-based, simply swap chicken for tofu or tempeh. Tempeh has a nutty flavor and a firm texture. Use the same marinade to give it a rich taste. You can also add more veggies for a hearty meal. Try mushrooms, bell peppers, or snap peas. These choices give color and crunch. Feel free to customize your stir fry with extra vegetables. Snow peas, zucchini, and baby corn are great additions. They bring new flavors and textures. You can also toss in some cashews or sesame seeds for added crunch. If you like spice, add a dash of red pepper flakes or sriracha. This will give your dish an extra kick. To keep your teriyaki chicken stir fry fresh, place it in an airtight container. Make sure to cool it down before sealing. This helps prevent condensation, which can make your dish soggy. Store it in the fridge for up to three days. If you want it to last longer, consider freezing it. When reheating, you want to keep the flavor and texture. Use the stove for the best results. Place your leftovers in a skillet over medium heat. Add a splash of water or broth to help steam the food. Stir gently until heated through. This method keeps the chicken moist and the veggies crisp. Freezing is a great way to keep your teriyaki chicken stir fry for later. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the full recipe, check back to ensure you have all the steps and tips for the perfect dish. When choosing chicken for stir-fry, I prefer boneless, skinless chicken thighs. They are juicy and tender. They cook evenly and soak up flavors well. You can also use chicken breasts if you want a leaner option. Just make sure to slice the chicken into small, even pieces. This helps it cook faster and stay moist. You can store Teriyaki Chicken Stir Fry in the fridge for up to four days. Keep it in an airtight container to maintain freshness. If you want to store it longer, consider freezing it. It can last up to three months in the freezer. Just be sure to let it cool completely before freezing. Yes, you can make Teriyaki Chicken Stir Fry gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. You can also check labels for gluten-free cornstarch. Most other ingredients in this dish are naturally gluten-free. Always read labels to be sure. You can find the complete Teriyaki Chicken Stir Fry recipe in the Full Recipe section above. This recipe is easy and fun to make! In this post, we covered how to make a fantastic teriyaki chicken stir-fry. We explored main ingredients, cooking tools, and step-by-step instructions. You learned about key cooking tips and common mistakes to avoid. We also discussed protein swaps and how to store your leftovers. As you cook, remember to experiment with flavors and adapt the recipe to your taste. Enjoy your stir-fry adventures and share your own twists!

Teriyaki Chicken Stir Fry

Discover the delicious world of teriyaki chicken stir fry with this easy recipe! Packed with bite-sized chicken, colorful veggies, and a mouthwatering homemade sauce, it's perfect for weeknight dinners. In just 40 minutes, you can whip up a flavorful dish that will impress your family and friends. Ready to make your taste buds dance? Click through to explore the full recipe and start cooking today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets, washed and trimmed

1 bell pepper, sliced (choose your favorite color or mix them)

1 medium carrot, peeled and julienned

4 green onions, chopped into small pieces

3 cloves garlic, minced finely

1 tablespoon fresh ginger, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey (or maple syrup for a vegan alternative)

1 tablespoon sesame oil

1 tablespoon rice vinegar (or apple cider vinegar)

2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening the sauce)

2 tablespoons vegetable oil (for stir-frying)

Cooked jasmine or brown rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, add the sliced chicken thighs. Pour in the soy sauce, honey, sesame oil, and rice vinegar. Mix thoroughly to ensure the chicken is well coated. Cover with plastic wrap and let it marinate in the refrigerator for at least 20 minutes to enhance the flavor.

    Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken (reserve the marinade for later). Stir-fry the chicken for about 5-7 minutes, or until it is nicely browned and cooked through. Once cooked, transfer the chicken to a plate and set aside.

      Sauté Garlic and Ginger: In the same skillet, add the remaining tablespoon of vegetable oil. Immediately stir in the minced garlic and ginger. Stir constantly for about 30 seconds to a minute, until fragrant but not burned.

        Stir-Fry the Vegetables: Add the broccoli, sliced bell pepper, and julienned carrot to the skillet. Stir-fry the mixture for about 3-4 minutes, or until the vegetables are tender yet still crisp.

          Combine Everything: Return the cooked chicken to the skillet. Pour in the reserved marinade along with the cornstarch-water mixture. Stir everything well and cook for an additional 2-3 minutes, or until the sauce thickens and everything is nicely coated.

            Finish with Green Onions: Gently toss in the chopped green onions, mixing to combine. Remove the skillet from heat.

              Serve: Serve the vibrant stir-fry over a bed of warm jasmine or brown rice. For an added touch, garnish with additional chopped green onions if desired.

                - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4