Quick, healthy and effortless meals like this chicken stir fry with homemade teriyaki sauce and loads of healthy veggies are the exact sort of recipe I need on any given weeknight: fast, flexible, and filling.
Stir fry recipes are the best. They are so versatile and you can pretty much use whatever lingering ingredient you have in your fridge and pantry. Use the recipe as an excuse to clean out your produce drawer and all of those vegetable mixes in your fridge that just beg to be turned into a stir fry.
In this Teriyaki Chicken Stir Fry I opted for a colorful blend of bok choy, carrots, mushrooms with super easy homemade Teriyaki sauce, garlic, ginger and a little chili to spice it all up. The end result – tender browned meat with crisp vegetables coated in a delicious Asian sauce. All of this under 20 minutes and healthy! Perfect for an autumn mid-week date night at home. Serve it over a bowl of steaming rice and you’ll have the most scrumptious homemade teriyaki chicken stir fry ever.
Chicken Marinade Ingredients:
2 chicken breasts cut into bite sized pieces
2 tbsp soy sauce
2 tbsp sake
Teriyaki Sauce:
¼ cup soy sauce
2 tablespoons brown sugar
3 tablespoons Sake
1/4 cup water
Stir Fry:
1 onion, cut into wedges
1 lb bok choy
1 lb mushrooms, chopped
1/2 medium carrot, thinly sliced
1 tsp ginger, minced
3 garlic cloves, minced
1/2 chili pepper, thinly sliced
oil for frying
Marinate the chicken for 20 minutes.
In the meantime, heat the wok with oil over the high heat until almost smoking and add the onion. Stir fry the onion for couple of minutes or until golden brown. Add mushrooms, carrots and stir fry for another couple minutes. Then add bok choy, reduce the heat to medium, and stir fry until cooked to your preference (crunchy or soft). Remove vegetables from pan and set aside.
Heat wok again over high heat and add a few tablespoons of oil, minced garlic, ginger and chili pepper. Stir for a minute or two and add marinated chicken into the pan. Sear the chicken on all sides for 3-4 minutes or until golden brown.
Then add teriyaki sauce ingredients to the chicken and simmer until sauce thickens, about 3 minutes.
Return the vegetables back into the wok and mix well tossing and coating everything in the sauce.
- Chicken Marinade Ingredients:
- 2 chicken breasts cut into bite sized pieces
- 2 tbsp soy sauce
- 2 tbsp sake
- Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons Sake
- 1/4 cup water
- Stir Fry:
- 1 onion, cut into wedges
- 1 lb bok choy
- 1 lb mushrooms, chopped
- 1/2 medium carrot, thinly sliced
- 1 tsp ginger, minced
- 3 garlic cloves, minced
- 1/2 chili pepper, thinly sliced
- oil for frying
- Marinate the chicken for 20 minutes.
- Heat the wok with oil over the high heat until almost smoking and add the onion. Stir fry the onion for couple of minutes or until golden brown.
- Add mushrooms, carrots and stir fry for another couple minutes.
- Add bok choy, reduce the heat to medium, and stir fry until cooked to your preference (crunchy or soft). Remove vegetables from pan and set aside.
- Heat wok again over high heat and add a few tablespoons of oil, minced garlic, ginger and chili pepper. Stir for a minute or two and add marinated chicken into the pan. Sear the chicken on all sides for 3-4 minutes or until golden brown.
- Then add teriyaki sauce ingredients to the chicken and simmer until sauce thickens, about 3 minutes.
- Return the vegetables back into the wok and mix well tossing and coating everything in the sauce.
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