Description
This flavorful Chicken Stir Fry is a quick and healthy dish featuring tender chicken breast pieces sautéed with fresh colorful vegetables, all tossed in a savory, slightly sweet sauce. Perfect for a satisfying weeknight meal, it combines lean protein, vibrant bell peppers, and broccoli with a delicious blend of garlic, ginger, and teriyaki-infused sauce, ready in just 35 minutes.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
- Salt and pepper, to taste
- 2 Tablespoons extra virgin olive oil, divided
Vegetables
- 1 small onion (white or yellow), chopped
- 1 red bell pepper, cut into squares (seeds removed)
- 1 yellow bell pepper, cut into squares (seeds removed)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
Sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
- 2 Tablespoons Yoshida’s Sweet Teriyaki marinade (optional but highly recommended)
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring constantly, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Set Aside Cooked Chicken: Transfer the cooked chicken to a plate and cover with foil to keep warm. Set aside.
- Cook Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion, red and yellow bell peppers, and broccoli florets. Cook and stir the vegetables until tender and golden. If vegetables brown too quickly before becoming tender, reduce heat and add 1/4 to 1/2 cup water to steam and prevent sticking.
- Add Aromatics and Spices: Once the vegetables are tender, reduce the heat to medium. Stir in minced garlic, ground ginger, and red pepper flakes if using. Cook and stir for about 1 minute to release their flavors.
- Prepare and Add Sauce: In a small bowl, whisk together chicken broth, low-sodium soy sauce, honey, cornstarch mixture, and Yoshida’s Sweet Teriyaki marinade if using. Pour this sauce mixture over the cooked vegetables in the skillet. Stir gently to combine.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir and toss everything together to coat the chicken evenly with the sauce mixture. Let it cook for another 5 minutes to warm through and allow the sauce to thicken.
- Serve: Serve the chicken stir fry warm, ideally over cooked rice or noodles. Enjoy your flavorful and healthy meal!
Notes
- Yoshida’s Sweet Teriyaki marinade is optional but adds a rich, authentic flavor to the dish.
- Adding water while cooking vegetables helps steam them and prevent sticking or burning.
- For a spicier version, increase the red pepper flakes to taste.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Serve immediately for best texture and flavor.
