Quick Teriyaki Chicken Stir Fry
A healthy and easy chicken stir fry with tender veggies and a savory teriyaki sauce, all cooked in one wok.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp olive oil or sesame oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup carrots julienned or sliced thin
- 3 garlic cloves minced
- 1 tsp fresh ginger grated (or ½ tsp ground ginger)
For the Teriyaki Sauce
- ¼ cup soy sauce low sodium preferred
- 2 tbsp honey or brown sugar or a keto-friendly sweetener
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water slurry
Instructions
Marinate the Chicken
- In a mixing bowl, toss the chicken pieces with 1 tbsp cornstarch and 2 tbsp soy sauce. Let marinate for 10 minutes while preparing the veggies and sauce.
Prepare the Teriyaki Sauce
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
Cook the Chicken
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until golden brown and fully cooked. Remove and set aside.
Stir Fry the Veggies
- Add a bit more oil if needed, then toss in the broccoli, bell pepper, and carrots. Stir fry for 3–4 minutes until the veggies are tender but still crisp. Add the garlic and ginger, cooking for another 30 seconds until fragrant.
Combine and Sauce
- Return the chicken to the wok and pour in the teriyaki sauce. Stir everything together, letting the sauce thicken and coat the chicken and veggies, about 2 minutes.
Serve
- Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions if desired.