Description
A quick and easy crispy chicken teriyaki stir fry with tender chicken, fresh vegetables, and a homemade sticky teriyaki glaze, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ⅓ cup cornstarch (45 g) for coating the chicken
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned or thinly sliced
- 3 green onions, sliced diagonally
- ¼ cup soy sauce (60 ml)
- 2 tbsp brown sugar or honey (25 g)
- 2 tbsp rice vinegar (30 ml)
- 1 tbsp mirin (optional, 15 ml)
- 1 tsp toasted sesame oil (5 ml)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (5 g)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 3 tbsp vegetable or canola oil for frying (45 ml)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Pat the chicken pieces dry with paper towels to help the cornstarch stick better.
- Toss chicken with cornstarch in a bowl until evenly coated. Let sit for 5 minutes while prepping vegetables.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, mirin (if using), sesame oil, garlic, and ginger. Set aside.
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat.
- Add chicken pieces in a single layer and cook for 4-5 minutes on each side until golden and crispy. Cook in batches if needed to avoid overcrowding. Remove chicken and set aside.
- Add remaining 1 tablespoon of oil to the pan. Stir-fry carrots and bell peppers for 2-3 minutes until they start to soften but remain crisp.
- Add snap peas and green onions, cooking for another 1-2 minutes.
- Return chicken to the pan with vegetables. Pour teriyaki sauce over everything and stir to coat.
- Add cornstarch slurry and cook for 1-2 minutes, stirring constantly until sauce thickens and becomes glossy.
- Remove from heat. Sprinkle with sesame seeds if desired and toss gently.
- Serve hot over steamed rice or noodles.
Notes
[‘Pat chicken dry before coating with cornstarch to ensure crispiness.’, ‘Do not overcrowd the pan to maintain high heat and crisp texture.’, ‘Stir constantly after adding cornstarch slurry to avoid clumps.’, ‘Drain excess oil from cooked chicken on paper towels for a lighter dish.’, ‘Use gluten-free tamari and certified gluten-free cornstarch for gluten-free version.’, ‘Add a splash of water if sauce becomes too thick or sticky.’, ‘Adjust sweetness and saltiness of sauce to taste.’, ‘Cook vegetables in stages to keep them crisp-tender.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 15
- Carbohydrates: 15
- Protein: 28
Keywords: chicken teriyaki, stir fry, quick dinner, crispy chicken, homemade teriyaki sauce, easy recipe, weeknight meal