If you are craving restaurant-quality teriyaki but don’t want to leave the comfort of home, this chicken and veggie teriyaki stir-fry is the next best thing. Scratch that… It’s even better! The colorful veggies, tender chicken, and delicious homemade teriyaki sauce come together in only 30 minutes to make a perfect weeknight meal! It's even faster than take-out!
3tablespoonsavocado oil or neutral cooking oil, divided
1poundchicken breast, cut into cubes
3cupssnap peas, strings removed
2cupsbroccoli florets
1red bell pepper, cut into strips
2clovesgarlic, finely chopped
2tablespoonsminced fresh ginger
Sliced scallions and sesame seeds for garnish, optional
Instructions
To make the teriyaki sauce, add the pineapple juice, soy sauce, mirin, brown sugar, and red pepper flake to a small bowl. Stir the water and cornstarch in another small dish to make the cornstarch slurry.
½ cup pineapple juice, ¼ cup soy sauce, 3 tablespoons mirin, 3 tablespoons brown sugar or maple syrup, ¼ teaspoon red pepper flake, 2 tablespoons water, 4 teaspoons cornstarch
Heat 2 tablespoons of the oil in a large skillet over high heat. Add the chicken in one layer and allow them to cook undisturbed until browned on the bottom, 2 to 3 minutes. Turn then over and then cook, stirring every minute or two, until it is cooked through, 5 to 6 minutes. Remove the chicken from the skillet with a slotted spoon or spatula and keep warm on a plate covered with aluminum foil.
1 pound chicken breast
Add the remaining 1 tablespoon of oil to the skillet. Add the snap peas, broccoli, and pepper and stir-fry for 3 minutes, or until the snap peas and broccoli are bright green and take on brown color in spots. Stir in the garlic and ginger and stir fry until fragrant, 30 seconds to 1 minute.
3 cups snap peas, 2 cups broccoli florets, 1 red bell pepper, 2 cloves garlic, 2 tablespoons minced fresh ginger
Stir the teriyaki sauce then add it to the stir-fry and stir to coat the vegetables. Cover the skillet and steam for two minutes.
Uncover the skillet. Stir the cornstarch slurry then drizzle it over the stir fry while stirring constantly. Add the chicken to the skillet and any accumulated juices from the plate. Cook stirring until the sauce is thickened and coating the stirfry, 2-3 minutes. Serve hot with scallions and sesame seeds on top.
Sliced scallions and sesame seeds for garnish
Notes
Prep Ahead Instructions
This stir-fry is best served immediately, but it can be prepped several days in advance. With everything prepped ahead, it will only take 10 minutes to cook the entire meal! Prepare the sauce and cornstarch slurry and store them separately in sealed jars. Cut the vegetables and store them in a resealable container. The chicken can also be cut in advance.