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Chicken Teriyaki Stir Fry Recipe

perfect for weekly meal prep!
Print Recipe
Course Main Course
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

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.