Simple Chicken Teriyaki Stir Fry
A simple and easy stir fry prepared and cooked in minutes with no marinading needed! Crunchy green vegetables and tender crispy chicken stir fried in a beautifully flavoured teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese inspired dish. Better than any teriyaki sauce found in a bottle.
The absolute best dishes to prepare are stir fries. They’re so quick and easy, full of healthy, fresh and crispy vegetables and beautiful sauces; it’s usually a guarantee whoever you’re cooking for will love the outcome — no matter what the flavours.
Well, it just so happens that in my house, we are all over teriyaki like bees on honey. Whenever we order out, this is our numero uno preference. The lady at the Japanese restaurant knows it’s me ringing as soon as I call. We have developed a pretty cool relationship now. Really. You know it’s special when you go from ‘ma’am’ to first names.
I think it’s safe to say I’m ‘in.’ How.ever. I used to make this particular Teriyaki dish allllllll the tiiiiiyme. And it’s about time I brought it to you guys. Now, I know it’s pretty standard to cook up a teriyaki stir fry, as the recipes are usually all the same.
But, it’s not in my nature to follow anything. I don’t know why…it’s kinda like a blogger condition I’ve developed over time.
And this one didn’t escape my clutches.
Because to this teriyaki, I add a hint of garlic to add just the perfect amount of flavour to it, with a little more sweet mirin and a tiny amount of water to make the teriyaki sauce into a beautiful thick syrup that envelopes the chicken and gives it an amazing texture and an irresistible sweet flavour.
I don’t use any cornstarch/flour in this recipe simply because by simmering the chicken in the brown sugar, it naturally thickens the sauce into an almost soy sauce caramel syrup.
Another tip: stir frying your vegetables before cooking your chicken. There’s nothing worse than soggy vegetables in a stir fry lacking in colour and crunch. And I finally learnt that lesson a few years ago. Enjoy with your stir fried veg for a lower in carb option, or over some steamed white or brown rice.
Weight Watchers: 6pp per serve (excluding rice)
- 1 onion, cut into wedges
- 2 broccoli heads, cut into florets
- 1 green capsicum/bell pepper, cut into wedges
- 1 cup sugar snap/snow peas
- 1 tablespoon sesame oil
- 500g | 1lbs chicken thigh fillets, skinless and boneless, cut into bite sized pieces
- ¼ cup soy sauce
- ¼ cup mirin (sweet rice wine)
- ¼ cup brown sugar
- 2 tablespoons sake
- 1 teaspoon minced garlic (or 1 clove garlic, minced)
- 1 shallot/green onion stem, sliced to garnish
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with cooking oil spray until just starting to turn vibrant in colour. Add 2 tablespoons of water, reduce heat to medium, and stir fry until cooked to your liking (crunchy or soft). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Add sesame oil into the same pan. Stir fry chicken over medium - high heat, stirring occasionally to prevent burning. When chicken is golden and crispy, remove from pan.
- Lightly wipe pan over with a paper towel and add the soy sauce, Mirin, Sake (or vinegar), brown sugar and garlic. Stir sauces through together, reduce heat and allow to simmer until sauce thickens. Add the chicken and vegetables and stir through the sauce to evenly coat. (If the sauce is too thick for your liking, add a small amount of water, 1 tablespoon at a time, until desired consistency is achieved.)
- Garnish with green onion (or shallot) slices and serve over steamed rice.
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