You’re going to want to try this easy Chicken Teriyaki Stir Fry Recipe- filled with veggies and an easy to put together sauce, it’s perfect on top of rice or noodles. It’s one of our favourite meal prep meals for a busy week ahead!
Alright guys, let’s take a break from our usual weekday Pasta! You know I’m team Pasta, but every now and then I like to switch it up!
Stir frys are an obvious choice. Filled with veggies, they’re quick to put together and very customizable. Which is key with two fussy toddlers! We like broccoli, red pepper, baby corn and a little kale in this very easy Chicken Teriyaki Stir Fry.
And the sauce? It’s sweet without being too sweet- tangy and just perfect. I like to double the batch of sauce and keep on hand for leftovers.
Now Teriyaki Sauce comes in many forms- in it’s original it usually is a mixture of soy sauce, Mirin and sugar. But as it’s gotten more popular over time, countless versions have been created.
Mine does have quite a few ingredients but they are all fairly basic and if you cook with Asian flavours, you probably have them on hand. To be honest, I rarely used Mirin in my cooking so I needed to change up the recipe from its original version!
What’s in my Chicken Teriyaki Stir Fry Sauce?
- Soy Sauce
- Brown Sugar
- Apple Cider Vinegar
I also use a cornstarch mixture to thicken the sauce because you definitely want a thick glaze over your veggies and chicken!
I use chicken breast because that’s what I usually have on hand but this would be great with thighs as well. Actually it would probably be even better!
I add the kale in at the very end so it doesn’t get too wilted. This Chicken Teriyaki Stir Fry stays well for several days in the fridge, which is why it’s a great meal prep option! We love it year round and I hope you do to! Read on for the recipe:
Chicken Teriyaki Stir Fry Recipe
- 1 lb chicken breast skinless + boneless
- 1/4 cup cornstarch
- 1 egg whisked
- 1 tbsp soy sauce
- 2 cups kale chopped
- 1 red pepper sliced
- 1 cup broccoli florets
- 1 cup baby corn
For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 3 tbsp apple cider vinegar
- 2 cloves garlic minced
- 1/2 tsp ginger
- 1 tbsp cornstarch
- 1 tbsp water
For the Sauce:
- Whisk together soy sauce, brown sugar, apple cider vinegar, garlic and ginger together. In a separate bowl, whisk together cornstarch and water until cornstarch has dissolved. Slowly incorporate cornstarch mixture into sauce. Set aside.
- Cut chicken breasts into bite size pieces. Place in a medium sized bowl. Whisk together cornstarch, 1 tbsp soy sauce and beaten egg. Add to bowl of chicken and mix together. Drain extra liquid.
- Heat a medium skillet over medium. Add 2 tbsp oil and cook chicken 2-3 minutes per side or until cooked through. Set aside.
- In the same skillet, add broccoli, red pepper and baby corn. Sauté until crisp tender, 3-4 minutes. If you want them cooked more, close the lid on the pan and let the steam cook the veggies for an additional 3-4 minutes.
- Add chicken back to skillet. Pour in sauce and cook over low heat, 2 to 3 minutes. Add kale on top and stir until wilted. Serve immediately with rice or noodles.
Looking for more stir fry options?!
Try this beef and broccoli here!
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