This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: dinner, Main Course
Cuisine: Asian
Keyword: Teriyaki Chicken Stir Fry
Servings: 4
Ingredients
2Tbspolive oildivided
1lbbonelessskinless chicken breasts, cut into 1-inch pieces
Salt and pepperto taste
1/2medium onionsliced
2cupsbroccolicut into florets
1red bell pepperjulienned
1/2cupcarrotsjulienned
8ozmushroomssliced
3clovesgarlicminced
1/3cupcashews
3green onionschopped
1Tbspsesame seedsoptional
For the teriyaki sauce:
1/3cuplow sodium soy sauce
1/2cupchicken broth
3Tbsphoneyor maple syrup
1Tbsprice wine vinegar
1tspsesame oil
1tspfresh gingeror 1/4 tsp ground ginger
1Tbspcornstarch
Instructions
In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.
Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
Sprinkle with green onions and sesame seeds, serve and enjoy!
Notes
*This stir fry will last up to 4 or 5 days in the fridge.