Teriyaki Chicken Stir Fry

5 from 3 votes

This Teriyaki Chicken Stir Fry is the perfect weeknight meal. It is loaded with veggies, teriyaki sauce and tender chicken.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Cost: $15.71 Recipe, $2.62 per Serving

In a small bowl, whisk together ¾ cup soy sauce, ? cup water, 4 tablespoons brown sugar, 1 ½ tablespoons honey, 3 teaspoons minced garlic, and 1 ½ teaspoons minced ginger. Set aside.
In another small bowl, stir together 1 ½ tablespoons cornstarch and 3 tablespoons cold water until smooth. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
Add 3 thinly sliced boneless skinless chicken breasts and cook until the chicken is no longer pink in the center.
Remove the chicken from the skillet and set aside.
In the same skillet, add the thinly sliced bell peppers, 2 julienned carrots, 1 sliced zucchini, 1 thinly sliced onion, and 1 cup snap peas. Cook until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared soy sauce mixture over the chicken and vegetables. Simmer for 3–4 minutes.
Stir in the cornstarch mixture and continue cooking until the sauce has thickened.
Garnish with 3 sliced green onions.
Serve warm and enjoy!

Ensure that the chicken slices are of uniform thickness for even cooking. If they're too thick, they might take longer to cook.

You can add or replace with any other favorite vegetables like mushrooms, broccoli, or baby corn.

Refrigerate the leftovers in an airtight container for up to 5 days.