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Quick & Delicious Teriyaki Chicken Stir-Fry

This Teriyaki Chicken Stir-Fry is a quick and flavorful dish featuring tender chicken, crisp vegetables, and a delicious homemade teriyaki sauce. Perfect for busy weeknights, this dish comes together in under 30 minutes and is a healthier alternative to takeout. Serve it over rice or noodles for a complete meal that’s packed with bold flavors and nutritious ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Stir-Fry
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

For the Chicken Stir-Fry:
  • 2 boneless skinless chicken breasts, diced
  • 2 tablespoons cornflour cornstarch
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup baby sweetcorn chopped
  • 1 cup mangetout snow peas
For the Teriyaki Sauce:
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger minced
For Garnish:
  • Sesame seeds
  • Chopped scallions
  •  

Method
 

Prepare the Chicken:
  1. Toss the diced chicken with cornflour, salt, and pepper until evenly coated.
Sear the Chicken:
  1. Heat a large frying pan or wok over medium-high heat. Add vegetable oil and cook the chicken until golden and crispy on both sides. Remove from the pan and set aside.
Stir-Fry the Vegetables:
  1. In the same pan, add broccoli, red bell pepper, baby sweetcorn, and mangetout. Stir-fry for 4-5 minutes until slightly charred yet crisp.
Make the Sauce:
  1. In a small bowl, whisk together soy sauce, rice wine vinegar, honey, brown sugar, minced garlic, and ginger.
Combine Everything:
  1. Return the chicken to the pan, pour the sauce over, and stir well. Cook for 2-3 more minutes until the sauce thickens and coats the ingredients.
Serve and Garnish:
  1. Divide into bowls and top with sesame seeds and chopped scallions. Serve hot with rice or noodles.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Add red pepper flakes or sriracha for a spicy twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Best served over steamed rice, brown rice, or noodles.

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