Teriyaki Chicken Stir-Fry

 

Teriyaki Chicken Stir-Fry

Teriyaki Chicken Stir-Fry is a quick, easy, and perfect last minute dinner. Very versatile as vegetables and meat can be substituted according to your preferences.

Ingredients

Pepper to taste

3 tablespoons olive oil, divided

3 tablespoons of cornstarch

2 chicken breasts cut into 1 "pieces

1/2 teaspoon garlic powder

2 cups of broccoli florets, cut into fairly small pieces

1/2 red pepper cut into fairly small pieces

1/2 medium onion, chopped into fairly small pieces

1 cup uncooked rice

Sauce:

1/2 cup chicken broth

1 teaspoon of grated fresh ginger

3 tablespoons of mirin see note

2 garlic cloves, minced

2 tablespoons of soy sauce

1/4 cup brown sugar (packed)

1 teaspoon of rice vinegar (or apple cider vinegar)

1 tablespoon of cornstarch

Instructions

First, for this recipe, it is important to prepare your ingredients before you start cooking. If you are serving with rice, I recommend that you get it started before starting the recipe. Cook the rice according to the package directions.

Then, add sauce ingredients to a medium bowl and whisk everything together.

Cut your vegetables and onions into bite-sized pieces (make sure the broccoli is cut small enough) to cook at a similar rate.

Cut the chicken into 1 "pieces and add them to a bowl. Sprinkle the pieces with garlic powder and a little pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.

In a deep skillet over medium-high heat, add 2 tablespoons of oil. Let the pan heat for a few minutes.

Add the chicken pieces (do not overcrowd the pan - I recommend making 2 batches), shaking off excess cornstarch before adding them to the pan. Cook for 4 minutes, then flip and cook for another 3-4 minutes or so (I flip using tongs to make things easier). The chicken should be browned and cooked (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of chicken to a plate when cooked.

If the pan is dry, add a little olive oil (a teaspoon or more), then add the onions. Cook for 1 minute, stirring several times.

Add the broccoli and peppers and cook for 3 minutes, stirring often. The vegetables should be tender and crunchy. Give it a little longer if you want them to be softer.

Return the chicken to the pan and stir in the sauce (whisk again quickly before pouring). Let boil until thickened (less than a minute), stirring constantly so that everything is well coated. Remove the pan from the fire. Serve immediately over rice or noodles. Happy Cooking Time.

Recipe Notes

Mirin is a sweet Japanese rice wine. For this recipe, it's good to use the grocery store version (found in the Asian food aisle near soy sauce, etc.). I use the Kikkoman brand.