This post may contain affiliate links. Please read our disclosure policy.
Simple Chicken Teriyaki Stir Fry prepared and cooked in minutes with no marinading needed! Crunchy green broccoli 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.
Simple Chicken Teriyaki Stir Fry
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.
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.
Here’s some more mouth watering stir fry’s:
Honey Mustard Chicken Stir Fry
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Simple Chicken Teriyaki Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion cut into wedges
- 2 heads broccoli cut into florets
- 1 large green capsicum/bell pepper. cut into wedges
- 1 cup sugar snap/snow peas
- 1 tablespoon sesame oil
- 1.1 lbs skinless and boneless chicken thighs cut into bite sized pieces
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 2 tablespoons mirin
- 2 teaspoons minced garlic or 2 cloves garlic, minced
- 1 teaspoon cornstarch/cornflour mixed with 2 teaspoons water ONLY if needed
- 1 stem shallot/green onion sliced to garnish
Instructions
- Stir fry onion, broccoli, capsicum/peppers and sugar snap peas with 1 tablespoon of oil 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 (tender-crisp). Remove vegetables from pan and set aside. Alternatively, steam vegetables until cooked to your liking.
- Season chicken with salt and pepper. Heat sesame oil over medium heat in the same pan. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, brown sugar, vinegar, Mirin and garlic to combine. Add sauce to the chicken and cook while stirring occasionally, until it bubbles and thickens into a beautiful shiny glaze. (If the sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until thickened.
- Garnish with green onion (or shallot) slices and serve over steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty and easy to prepare!
This recipe is soooo nice! I used half chicken thighs and half baked tofu. I made 12 portions and it froze perfectly and was really fresh then once dethawed. Couldn’t tell the difference! Will make this again and recommend to friends, so easy, tasty and healthy!
Made this and mu husband said it tastes like restaurant food. definitely a keeper. can leftovers be frozen?
Excellent dish and easy to make!!! I made a few modifications since I have hungry teenagers. I added 2 chicken breasts in addition to the 1 lb of chicken thighs. The chicken didn’t really get brown and crisp, but it still tasted delicious. I also used mini peppers and didn’t add the water while cooking the veggies since it didn’t need it. I had to add the cornstarch at the end since it didn’t thicken enough. I threw the veggies in the mix to coat everything in this delicious sauce. I will definitely make this again!
This was delicious. We all licked our plates, even my fussy eater. Didn’t have Mirin so substituted 1/2 Apple cider vinegar and 1/2 rice wine vinegar for all of the vinegar/Mirin part of the recipe. Had to double the recipe for my big eaters and used 1lb thighs and 1 lb breast- both were fantastic . Will definitely make again, thanks!
LOVE this! Easy to make and super delicious!