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Teriyaki Chicken Stir Fry #teriyakichicken #stirfry #asianfood #dinnerideas #easymeals #food #recipe
In American Recipes

Teriyaki Chicken Stir Fry #teriyakichicken #stirfry #asianfood #dinnerideas #easymeals #food #recipe



All recipes can be found on our provecho.co/saltnpiipa

5 servings total
334 Cals/serving
23g Protein
14g Fat
16g Carbs

1.5lbs Chicken thighs
1 1/2 tbsp Olive oil
1 dash Salt
1 dash Black pepper
2 tsp Sesame oil

Veggies:
1 1/2 cups Broccoli florets
1 medium Bell Pepper (sliced)
3/4 cup Snap peas
1/2 White Onion (sliced)
1/2 cup Carrots (sliced)

Sauce:
1/3 cup Soy sauce
2 tbsp Brown sugar
1 tbsp Honey
1 tbsp Kotteri mirin (or extra honey)
1 tsp Ginger (minced)
1 tsp Garlic (minced)

Slurry:
2 tsp Cornstarch
2 tbsp Water

1. Prep
– Slice chicken
– Mix all sauce ingredients (except slurry) in a bowl.
– Mix cornstarch + water separately.

2. Cook the Chicken
– Heat oil in a large pan or wok over medium-high.
– Add chicken
– Cook through (8-10mins total).
– Remove from pan and set aside.

3. Stir Fry Veggies
– In the same pan, add a touch more oil if needed.
– Add broccoli first (cook 2 mins).
– Add remaining veggies and stir fry 5 more minutes.
– You want them tender but still crisp.

4. Sauce & Finish
– Add chicken back to the pan.
– Pour in teriyaki sauce.
– Let it simmer 1–2 minutes.
– Stir in cornstarch slurry.
– Cook until thick and glossy (about 1 minute).
– Finish with sesame oil if using.

Serve over jasmine rice. Top with green onions + sesame seeds.

13 Comments

  1. @saltNpiipa

    All recipes can be found at provecho.co/saltnpiipa

    5 servings total
    334 Cals/serving
    23g Protein
    14g Fat
    16g Carbs

    1.5lbs Chicken thighs
    1 1/2 tbsp Olive oil
    1 dash Salt
    1 dash Black pepper
    2 tsp Sesame oil

    Veggies:
    1 1/2 cups Broccoli florets
    1 medium Bell Pepper (sliced)
    3/4 cup Snap peas
    1/2 White Onion (sliced)
    1/2 cup Carrots (sliced)

    Sauce:
    1/3 cup Soy sauce
    2 tbsp Brown sugar
    1 tbsp Honey
    1 tbsp Kotteri mirin (or extra honey)
    1 tsp Ginger (minced)
    1 tsp Garlic (minced)

    Slurry:
    2 tsp Cornstarch
    2 tbsp Water

    1. Prep
    – Slice chicken
    – Mix all sauce ingredients (except slurry) in a bowl.
    – Mix cornstarch + water separately.

    2. Cook the Chicken
    – Heat oil in a large pan or wok over medium-high.
    – Add chicken
    – Cook through (8-10mins total).
    – Remove from pan and set aside.

    3. Stir Fry Veggies
    – In the same pan, add a touch more oil if needed.
    – Add broccoli first (cook 2 mins).
    – Add remaining veggies and stir fry 5 more minutes.
    – You want them tender but still crisp.

    4. Sauce & Finish
    – Add chicken back to the pan.
    – Pour in teriyaki sauce.
    – Let it simmer 1–2 minutes.
    – Stir in cornstarch slurry.
    – Cook until thick and glossy (about 1 minute).
    – Finish with sesame oil if using.

    Serve over jasmine rice. Top with green onions + sesame seeds.