Learn how to make the best teriyaki chicken stir-fry with homemade teriyaki sauce, veggies and optional noodles!
Ingredients
1 to 2poundchicken, breast or thigh
1onion, thinly sliced
5 to 6white mushrooms, sliced
1red bell pepper, sliced
1cupsugar snap peas
1large zucchini, sliced
1small head of broccoli
For Sauce:
1/4cupbrown sugar
1/4cupsoy sauce
1/4cupwater
1tablespoonsesame seed oil
1tablespoonrice vinegar
1tablespoonfresh ginger
4garlic cloves, finely minced
For Serving:
Rice noodles or white/brown rice
Instructions
Prepare the rice noodles according package instructions; or, prepare white or brown rice to serve with the stir-fry. Keep the rice or noodles warm on the side until ready to serve.
Next, prepare the sauce. Mix all the ingredients for the sauce in a small bowl: brown sugar, soy sauce, water, sesame seed oil, vinegar, ginger (I use fresh ginger and mircoplane to create finely ground ginger) and minced garlic; set aside.
Preheat a large frying pan over medium-high heat and add thinly sliced chicken breast or chicken thigh. Cook the chicken for 7 to 9 minutes, stirring often, until it's completely cooked. Remove it from the pan and into a large bowl and keep it warm.
Using the same pan, prepare the vegetables in batches to prevent overcrowding. I like to prepare the onions and mushrooms together, bell pepper and snap peas, zucchini and broccoli. Cook each batch for 3 to 4 minutes or until vegetables reach desired doneness. Remove each batch into the same bowl as the chicken.
Once all vegetables are cooked, pour the prepared sauce into the pan and bring up to a simmer. Simmer the sauce for 5 minutes, allowing the sugar to caramelize and thicken. For a thicker sauce, combine 2 teaspoons of cornstarch with a few tablespoons of water and add this slurry to the sauce and cook for 1 minute.
Return all of the vegetables and chicken back into the pan and coat in the sauce. Continue cooking the mixture for a few more minutes for the sauce to season the ingredients.
Add the rice noodles to the pan, if desired and toss to coat with the sauce. Alternatively, serve the stir-fry over rice.