This Teriyaki Chicken Stir-Fry is the latest and greatest in my stir-fry saga!

I’m back with another stir-fry recipe to change your life! Say goodbye to the days of expensive and unhealthy takeout, and say hello to another delicious “night in” meal by yours truly! If you’ve read my posts, you know I love a good takeout dupe. And now I deliver you another iconic stir-fry recipe to try this weekend—teriyaki chicken stir-fry!
Before we get into it, you know I have to geek out a little bit on the history behind this dish. I’ve talked about it before in my blogs, but the earliest records of stir-fry date all the way back as early as 771-256 BC in China, with inscriptions found in bronze on ancient cookware. I’m sorry, but that is just one of the coolest food origin stories I’ve ever heard, and I’ll never shut up about it!
The stir-fry method was designed to cook food quickly and all together in one dish (so if you’re like me and HATE having a billion dishes leftover, you’ll love this!), and uses high heat and steam to cook the food evenly. I love all stir fry, but teriyaki chicken stir-fry has always been my go-to order, and now I love making it at home for myself.
Besides being incredibly easy to whip up, this dish is also a tasty and reliable meal! This one’s made with lots of fresh veggies, and an array of other ingredients from oil and vinegar, to honey and ginger! It perfectly balances sweet and savory, and it’s packed full of delicious and irresistible flavors.
Is Teriyaki Chicken Stir-Fry Healthy?
Honestly, when it comes to a balanced meal, it doesn’t get much more balanced than this. You’ve got lean protein, you’ve got an array of fresh veggies with loads of health benefits, and you can serve it over your choice of rice or noodles to complement your own dietary needs. I always opt for a whole-grain brown rice with lots of fiber.
Mastering The Art Of Stir-Fry
The stir-fry technique is great for quick and easy cooking, but it’s not exactly as simple as throwing everything into a wok and calling it a day. A lot goes into mastering this ancient process. First, you want to cook your meat, then you’ll add your vegetables. This will ensure even and safe cooking of your protein. You’ll also want to save your homemade sauce for the end to avoid burning or breaking. Once you’ve learned to take this recipe step by step, you’ll be a master of stir-fry!
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 medium onion, sliced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1/2 cup carrots, julienned
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch

INSTRUCTIONS
Cook
Brown chicken, set aside.
Sauté
Cook vegetables until tender.
Combine
Mix sauce ingredients, add to pan with chicken, and thicken.
Devour!

FAQs & Tips
You can store leftover teriyaki chicken stir-fry in an airtight container in the fridge for up to 4 days. You can also freeze your stir-fry for up to 3 months; just thaw it overnight in the fridge before reheating.
The easiest way to julienne your produce is by using a julienne peeler or food processor, but you can do this technique manually using a simple knife. Just peel your vegetable, trim the rounded sides, and slice evenly. Then, stack the slices and slice them again into matchsticks.
You can easily modify this recipe for other proteins if you’d like. Try it with beef, shrimp, or even tofu! FFF also has tons of other stir-fry recipes you may be interested in, like Asparagus Stir-Fry, Chinese Spicy Zucchini Stir-Fry or
Pepper Steak Stir-Fry.

Serving Suggestions
This dish was designed to curb your takeout cravings, so make sure you serve it up with other staple takeout dishes! Start off your feast with Din Tai Fung Cucumber Salad, enjoy a side of Spring Rolls with your meal, and finish it all off with a staple Asian dessert—Mango Sago!


Teriyaki Chicken Stir-Fry
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 medium onion sliced
- 2 cups broccoli florets
- 1 red bell pepper julienned
- 1/2 cup carrots julienned
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
Instructions
-
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken seasoned with salt and pepper, cook until browned and cooked through, about 5 to 7 minutes. Remove and set aside.
-
In the same skillet, add another tablespoon of olive oil, then sauté onion, broccoli, bell pepper, and carrots until tender, about 5 minutes.
-
Whisk together soy sauce, chicken broth, honey, vinegar, sesame oil, ginger, and cornstarch. Pour over the vegetables in the skillet, add the cooked chicken back in. Cook, stirring, until the sauce thickens, about 3 to 5 minutes.
Nutrition
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