Description
Learn how to make a delicious Teriyaki Chicken Stir Fry at home with this easy recipe. Perfect for a quick and flavorful weeknight meal!
Ingredients
- – 2 boneless skinless chicken breasts (500g)
- – 1/2 teaspoon garlic powder (2.5 ml)
- – Pepper to taste
- – 3 tablespoons cornstarch (23 g)
- – 3 tablespoons olive oil divided (45 ml)
- – 1/2 medium onion, chopped
- – 2 cups broccoli florets (300 g)
- – 1/2 red bell pepper, sliced
- – 1/2 cup chicken broth (120 ml)
- – 3 tablespoons (45 ml) apple juice
- – 2 tablespoons soy sauce (30 ml)
- – 1 teaspoon rice vinegar (or apple cider vinegar) (5 ml)
- – 1/4 cup (packed) brown sugar (60 g)
- – 1 tablespoon cornstarch (8 g)
- – 1 teaspoon grated fresh ginger (5 ml)
- – 2 cloves garlic, minced
Instructions
- Prepare all the components prior to starting the cooking process, as this dish comes together swiftly. Chop the vegetables into small, uniform pieces, ensuring the broccoli is cut into smaller sections, so they cook evenly.
- Combine the ingredients for the sauce in a medium-sized bowl and whisk until well mixed.
- Slice the chicken into 1-inch cubes and place them in a bowl. Dust the pieces with garlic powder and season with pepper, mixing to ensure they’re evenly coated. Add cornstarch and stir until the chicken is thoroughly covered.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, allowing the pan to warm for a few minutes.
- To achieve optimal browning, cook the chicken in two separate portions. Add half of the chicken to the skillet, shaking off any extra cornstarch before placing it in the pan. Cook for approximately 4 minutes, then turn the pieces, cooking for another 3-4 minutes. Use tongs to make flipping easier. The chicken should be golden and fully cooked. Transfer it to a plate. Repeat this process with the remaining chicken, adding the last tablespoon of olive oil to the skillet if needed.
- If the skillet appears dry, add a small splash of olive oil, about a teaspoon, before adding the onions. Stir and cook for about a minute.
- Introduce the broccoli and bell peppers to the skillet, stirring frequently for around 3 minutes. The vegetables should be crisp yet tender. If you prefer them softer, cook a little longer.
- Return the cooked chicken to the skillet and pour in the sauce (give it a quick whisk before adding). Allow it to simmer and thicken, which should take less than a minute, while stirring continuously to ensure everything is evenly coated. Remove the skillet from the heat and serve the dish immediately.
Notes
- Ensure the chicken is well coated with cornstarch to achieve a crispy texture when cooked.
- Cut the broccoli into smaller pieces to ensure even cooking with the other vegetables.
- Thoroughly whisk the sauce ingredients for a smooth and flavorful coating on the chicken and vegetables.
