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For a tasty Teriyaki Chicken Stir Fry, you need: - 1 lb (450g) boneless, skinless chicken thighs, sliced into bite-sized pieces - 2 cups broccoli florets - 1 bell pepper, sliced (any color you prefer) - 1 medium carrot, julienned - 4 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - 2 tablespoons vegetable oil (for frying) - Cooked jasmine or brown rice, for serving These ingredients create a tasty and colorful dish that stands out. You can customize your stir fry with these extras: - Peas or snow peas for added sweetness - Mushrooms for a rich, earthy flavor - Cashews or sesame seeds for crunch - Chili flakes for some heat Feel free to mix and match. This lets you adjust the dish to your taste. Here's a quick look at the nutrition: - Calories: About 350 per serving - Protein: 25g - Carbs: 40g - Fat: 10g This dish is quite balanced. It gives you protein, carbs, and healthy fats. It's also packed with veggies, making it a wholesome meal for any day. For the full recipe, check out the details above. First, gather your ingredients. You will need chicken thighs, soy sauce, honey, sesame oil, and rice vinegar. In a large bowl, mix the chicken with these flavors. I like to let it marinate for at least 20 minutes. This helps the chicken soak up all the tasty goodness. If you have time, marinating longer makes it even better. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your marinated chicken to the pan. Remember to save some of the marinade for later. Cook the chicken until it turns brown and is cooked through, which takes about 5 to 7 minutes. After that, remove the chicken and set it aside. In the same pan, add another tablespoon of vegetable oil. Toss in minced garlic and ginger. Stir for about 30 seconds to release their flavors. Next, add broccoli, bell pepper, and carrot. Stir-fry the veggies for 3 to 4 minutes. You want them to be tender yet still crisp. Now, return the cooked chicken to the pan. Pour in the reserved marinade and the cornstarch-water mixture. Stir everything together and cook for 2 to 3 minutes. This thickens the sauce and coats the chicken and veggies. Finally, add chopped green onions and mix well. Serve your stir-fry over warm rice. Enjoy this quick and easy meal that is packed with flavor! For the full recipe, check the ingredients and instructions above. To make your teriyaki chicken stir fry taste amazing, marinating is key. Use a mix of soy sauce, honey, sesame oil, and rice vinegar. Let the chicken soak in this mix for at least 20 minutes. This time allows all the flavors to blend well into the chicken. The honey adds a sweet touch, while the soy sauce gives it depth. Don't skip this step; it's vital for a tasty dish! When it comes to stir-frying, heat is your friend. Make sure your skillet or wok is very hot before adding oil. This helps to sear the chicken quickly. Sear for about 5-7 minutes until it’s golden brown. Next, add garlic and ginger for extra flavor. Stir-fry your veggies until they are bright and crisp. This keeps them fresh and crunchy. Finally, return the chicken to the pan. Pour in the reserved marinade for a rich, thick sauce. One common mistake is overcrowding the pan. If you add too much chicken or veggies at once, they will steam instead of sear. Always work in batches if needed. Another error is not letting the pan get hot enough. This can lead to soggy chicken. Lastly, don’t skip the cornstarch mix. It thickens your sauce and gives it that glossy finish that looks restaurant-quality. Following these tips will help you create a great dish every time! For more details, check out the Full Recipe for Teriyaki Chicken Stir Fry. {{image_2}} You can switch up the protein in this dish. If you want something other than chicken, try beef or shrimp. Thinly slice beef for quick cooking. For shrimp, use large, peeled, and deveined shrimp. Both options work great with the teriyaki sauce. Just adjust the cooking time for each protein. Cook shrimp until they turn pink, and beef should be browned but still tender. You can easily make this dish vegan. Replace chicken with tofu or tempeh. Use firm tofu, press it to remove water, and cut it into cubes. Marinate it like you would chicken. Stir-fry until golden brown. For a protein boost, add edamame or chickpeas. This keeps the meal hearty and filling. Use vegetable-based soy sauce for a vegan option. Feel free to mix up the veggies in your stir fry. You can add snap peas, zucchini, or mushrooms. Use what’s fresh or in season. Just remember to cut them to similar sizes for even cooking. If you like a crunch, add water chestnuts. They give a nice texture contrast. The key is to stir-fry until they are tender but still crisp. This keeps your dish colorful and tasty. Store leftover Teriyaki Chicken Stir Fry in an airtight container. Make sure it cools down before sealing. This helps keep the dish fresh. You can keep it in the fridge for up to three days. Label the container with the date. This way, you can track how long it’s been stored. To reheat, use a microwave or a skillet. If using a microwave, place the stir fry in a bowl. Heat it on high for about two minutes. Stir halfway through to ensure even heating. If you use a skillet, add a splash of water. Heat over medium until warm, stirring often. This keeps the chicken and veggies from drying out. You can freeze Teriyaki Chicken Stir Fry for up to three months. To do this, let it cool completely. Then, pack it in freezer-safe bags. Remove as much air as possible before sealing. When you’re ready to eat, thaw it in the fridge overnight. Reheat as described above. This way, you can enjoy a quick meal anytime! For the complete cooking guide, check the Full Recipe. Your Teriyaki Chicken Stir Fry can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down before putting it away. This helps maintain its texture and flavor. If you notice any odd smells or changes in color, it's best to toss it out. Yes, you can use store-bought teriyaki sauce. This can save you time and effort. Look for a low-sodium option if you want a healthier choice. If you prefer to make your own sauce, try mixing soy sauce, honey, and a bit of ginger. This adds a personal touch and enhances flavor in your dish. You can serve Teriyaki Chicken Stir Fry with jasmine rice or brown rice. Both options absorb the sauce well. You might also enjoy it with noodles for a different twist. Adding a side of steamed vegetables can make your meal more colorful and healthy. For extra crunch, try topping it with sesame seeds or chopped nuts. In this blog post, I covered the key ingredients and steps needed for a great Teriyaki Chicken Stir Fry. You learned how to marinate chicken, cook perfect stir fry, and avoid common mistakes. I also shared tips for flavor and storage, plus variations for different diets. In closing, Teriyaki Chicken Stir Fry is tasty and easy to make. Customizing it will keep it fun and fresh. Enjoy your cooking adventure!

Teriyaki Chicken Stir Fry

Craving a delicious meal? This Teriyaki Chicken Stir Fry is your answer! Packed with tender chicken, vibrant veggies, and a rich teriyaki sauce, this quick recipe is perfect for busy nights. In just 40 minutes, you can whip up a colorful dish that the whole family will love.
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Ingredients
  

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

2 cups broccoli florets

1 bell pepper, sliced (any color you prefer)

1 medium carrot, julienned

4 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

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

2 tablespoons vegetable oil (for frying)

Cooked jasmine or brown rice, for serving

Instructions
 

In a large bowl, combine the sliced chicken thighs with the soy sauce, honey, sesame oil, and rice vinegar. Mix well and let it marinate for at least 20 minutes for optimal flavor.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, reserving the marinade for later use. Stir-fry the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring quickly to avoid burning for about 30 seconds.

        Add the broccoli, bell pepper, and carrot to the skillet. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender but still crisp.

          Return the cooked chicken to the skillet and pour in the reserved marinade along with the cornstarch-water mixture. Stir everything together and cook until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.

            Toss in the chopped green onions and stir well to incorporate. Remove from heat.

              Serve the stir-fry over a bed of warm rice, garnishing with extra green onions if desired.

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