Teriyaki Chicken Broccoli Stir-Fry
This vibrant stir-fry features tender chicken and crisp broccoli glazed in a sweet-savory teriyaki sauce, perfect served over rice or noodles for a quick and flavorful meal.
Equipment
- 1 skillet or wok for cooking chicken and vegetables
- 1 bowl for mixing sauce
Ingredients
- 1 lb boneless skinless chicken breast or thighs, sliced
- 3 cups broccoli florets
- 1 bell pepper sliced (optional)
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger optional
- 1/4 cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and green onions for garnish optional
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Cook chicken until fully cooked and no longer pink, then remove and set aside.
- Add remaining oil to the pan. Stir-fry broccoli and bell pepper (if using) for 3 to 4 minutes until tender-crisp.
- Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- In a bowl, whisk together soy sauce, brown sugar or honey, rice vinegar, and cornstarch slurry.
- Return cooked chicken to the pan and pour in the sauce. Cook, stirring, for 2 to 3 minutes until sauce thickens and becomes glossy.
- Serve hot over cooked rice or noodles. Garnish with sesame seeds and green onions if desired.
Notes
- Swap veggies like snow peas or mushrooms for variety.
- Add water to thin sauce to preferred consistency.
- Adjust sweetness by varying brown sugar or honey.
- Store chicken and vegetables separate from rice to preserve texture.