A pan of chicken teriyaki stir fry with chicken pieces and peppers. Browned chicken is coated in a homemade teriyaki sauce for this healthy stir fry recipe.
Heat the oil in a large pan over medium high heat. Add the peppers and cook until softened and lightly browned. Season to taste with salt and pepper. Remove the vegetables from the pan.
Add the remaining oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through.
While the chicken is cooking, make the sauce. Place the soy sauce, brown sugar, garlic, ginger in a small pot over medium high heat. Stir until sugar is dissolved.
Add the cornstarch mixture to the sauce and boil for until sauce has thickened.
Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with and green onions.
This easy dinner recipe is made with home made teriyaki sauce, juicy chicken and loads of fresh vegetables!
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teriyaki chicken stir fry
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon vegetable oil divided use
- 1 cup bell peppers cut into 1/2 inch pieces
- 1/2 onion sliced
- salt and pepper to taste
- 2 tablespoons sliced green onions
- For the sauce:
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat the oil in a large pan over medium high heat. Add the onion， bell pepper and cook for 3-5 minutes until softened and lightly browned. Season to taste with salt and pepper.
- Remove the vegetables from the pan.
- Add the remaining 2 teaspoons of oil to the pan. Add the chicken, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 5 minutes.
- While the chicken is cooking, make the sauce. Place the soy sauce, brown sugar, garlic, ginger in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
- Add the vegetables back to the pan with the chicken. Pour in the sauce and toss to coat. Sprinkle with and green onions, then serve.
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