Chicken Teriyaki Stir Fry Recipe
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (21)
- 16 oz skinless boneless chicken breast cubed
- 4 oz broccoli florets
- 4 oz red bell pepper sliced
- 2 oz carrots julienned
- 1 tbsp sesame oil
- 2 tbsp scallion chopped
- 1 tbsp cornstarch
- 3 tbsp reduced sodium soy sauce
- 1 1/2 tbsp cooking mirin
- 1 1/2 tbsp olive oil divided
- 1 tbsp garlic chopped
- 1 tsp brown sugar
- 2 fl oz water
- 1 tsp hoisin sauce
- 1 tsp sriracha
- 1/2 tsp ground pepper
- 1/2 tsp traditional Dijon mustard
- 1 tsp ginger chopped
- 1/2 tsp paprika
- 1 tbsp sesame seed
- 3 1/2 cups cooked medium-grain rice
INSTRUCTIONS
Prepare the sauce: In a small bowl, whisk together 1 tsp brown sugar, 1 tbsp sesame oil, 2 fl oz water, 1 tbsp cornstarch, 3 tbsp soy sauce, 1 1/2 tbsp mirin, 1 tsp hoisin, 1 tsp sriracha, 1/2 tsp pepper, and 1/2 tsp mustard until well combined.
In a non-stick pan, heat 1 tbsp olive oil with 1 tbsp garlic and 1 tsp ginger over medium heat until fragrant, about 30 seconds. Add 16 oz chicken breast and 1/2 tsp paprika to the pan and stir occasionally. Stir fry the chicken until lightly brown, about 2 minutes. Remove to a plate and set aside.
Add 1/2 tbsp olive oil to the pan, add 4 oz broccoli, 2 oz carrot, 4 oz bell pepper to the pan. Stir fry for another 2 minutes.
Return the chicken to the pan. Add the prepared sauce to the chicken and stir frequently for about 2 minutes until it thickens into a delicious glaze.
Garnish with 2 tbsp chopped scallion and 1 tbsp sesame seeds.
Serve hot over steamed rice.