Description
Make a flavorful Asian-style chicken stir-fry featuring fresh ginger and a sweet, savory teriyaki glaze. This recipe is fast and suitable for a weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1/2 cup chicken broth
- 1/4 cup brown sugar, packed
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup sliced carrots
- Cooked white or brown rice, for serving
- Sesame seeds, for garnish
Instructions
- In a medium bowl, toss the cut chicken pieces with 2 tablespoons of soy sauce and cornstarch until coated. Set aside for 10 minutes.
- In a small bowl, whisk together the chicken broth, brown sugar, 3 tablespoons of soy sauce, rice vinegar, sesame oil, and sriracha (if using) to create the sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Add the minced garlic and grated ginger to the same skillet. Stir-fry for about 30 seconds until fragrant. Do not let the garlic burn.
- Add the broccoli, bell pepper, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and vegetables.
- Bring the mixture to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
- Remove from heat. Serve immediately over cooked rice and garnish with sesame seeds.
Notes
- For a deeper flavor, use dark soy sauce in the marinade.
- If you prefer a thicker glaze, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the sauce during the final simmering step.
- Substitute chicken thighs for breasts if you prefer darker meat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 18
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 40
- Cholesterol: 105