Teriyaki Chicken Stirfry with Homemade Teriyaki Sauce
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Recipe type: Entree
Prep: 
Cook: 
Total time: 
Serves: 4
 
5-minute homemade teriyaki sauce on a quick stir-fry packed with colour and nutrition!
Ingredients
  • 1½ lbs boneless, skinless chicken breast (approx 2-3 breasts, depending on size)
  • 1 Tbsp canola oil
  • 1 clove garlic, minced (or ½ tsp dried garlic seasoning)
  • ½ a medium onion, thinly sliced
  • ¾ cup chopped broccoli
  • ½ cup sliced bell peppers (red, yellow, or orange)
  • 1-2 large carrots, julienned or grated
  • ½ tsp ground ginger (or 1 tsp grated fresh ginger)
  • ⅔ cup teriyaki sauce (see below for recipe, or use prepared sauce)
  • Noodles or rice for serving
  • FOR TERIYAKI SAUCE:
  • ¼ cup vegetable oil
  • ¼ cup soy sauce (I prefer reduced-sodium)
  • 2 Tbsp ketchup
  • 1 Tbsp white vinegar
  • ¼ tsp pepper
  • 2 cloves garlic, finely minced
Instructions
  1. Cook chicken in oven at 375 degrees F for 30 minutes or until done.
  2. Meanwhile, make teriyaki sauce by combining all the ingredients listed. Set aside.
  3. Then, heat oil in a large skillet over medium high heat. When pan is hot, reduce heat to medium and sauté onion and garlic just until onions are translucent and garlic is fragrant, 3-4 minutes.
  4. Add all veggies and stir fry until tender crisp and bright in colour, 7-10 minutes. Add ginger, teriyaki sauce, and cooked chicken to veggies and stir to evenly coat everything. Bring to a gentle simmer and let cook for 3-5 minutes.
  5. Serve over hot cooked noodles or rice.
Notes
If you like a really saucy stir fry or want to toss the pasta or rice with sauce as well, double the teriyaki sauce recipe. Any leftovers can be refrigerated for up to 2 weeks - you may want to make double or more just to have the sauce on hand for another night! This stirfry is JUST as good with pork, beef, or fish - the teriyaki sauce is light enough to pair well with any meat.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/02/teriyaki-chicken-stirfry-with-homemade-teriyaki-sauce/