Chicken Teriyaki Stir Fry
Chicken Teriyaki, an Japanese inspired dish with a delicious sweet and savory sauce that is great with stir fried vegetables.
Chicken Teriyaki is one of my favorite meals to get when I eat out, but I also like to make it at home. My daughter also likes chicken teriyaki and other Asian dishes. My daughter is on a low sodium diet, and as we all know most Asian dishes can be high in sodium. So by making them at home, I can make them in a way that is lower in sodium. In addition to Chicken Teriyaki Stir Fry, we also like Glazed Chicken Teriyaki, Grilled Chicken Teriyaki, and Beef Teriyaki as well.
Chicken Teriyaki is associated with Japanese cuisine where foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar. This technique is also used in other Asian cuisine. The teriyaki sauce that we associate with dishes like chicken teriyaki is believed to have originated in America.
Chicken Teriyaki Stir fry has a slightly sweet, but salty flavor in the sauce. The sweetness comes from the addition of brown sugar. It also has apple cider vinegar which brightens up the sauce. The stir fry method on high heat in a large pan helps the meat cook quickly and the vegetables retain their texture. It is a versatile dish where you can choose whatever vegetables you would like. It can be served with rice or noodles. Now let’s get cooking!
Tips:
To keep the cost down, I buy chicken when it is on sale and keep it on hand in the freezer.
Be careful not to overcook the sauce. Because it contains sugar, it can burn.
This sauce can be used to make beef teriyaki as well.
Ingredients:
Chicken: I use boneless skinless chicken breast, but boneless skinless thighs can also be used.
Seasoning for the chicken: The chicken is seasoned with ground ginger, garlic powder, salt and pepper.
Oil: Vegetable oil is used to stir fry the chicken and vegetables.
Carrots: Carrots are peeled and sliced at an angle. I use a mandolin to slice the carrots.
Onion: white onion is used and cut into slivers. I cut an onion in half from top to bottom. Then place the onion on it’s flat side. Cut the ends off, and then slice the onion thinly. The onions are optional. If you don’t like onions in your stir fry, just leave them out.
Broccoli: Cut into florets and discard the stems or save then to use in soup.
For the sauce:
Chicken broth: Low sodium chicken broth is recommended, so the sauce will not be too salty.
Soy sauce: Low sodium soy sauce or coconut aminos (which is lower in sodium) is recommended unless you prefer regular soy sauce.
Brown sugar: Light brown sugar is recommended for this recipe. Splenda brown sugar can be substituted for regular brown sugar, but follow the measurement conversions on the Splenda package. When using sugar substitutes, it often takes less. Follow the package directions.
Apple cider vinegar: Used to add a tanginess to the sauce. You can use more of less than called for in the recipe, depending on your preference.
Garlic: The garlic is minced, pressed in a garlic press, or grated. Just make sure that the garlic is minced to a fine mince, so that there aren’t big pieces in the sauce.
Ginger: Fresh ginger can be grated or grated ginger in a tube can also be used.
Cornstarch: Used to thicken the sauce.
Instructions:
Assemble Ingredients and prep the ingredients: Peel and slice carrots at an angle to make the slices thinner. Cut the onion into thin slices and separate into thin slivers. Cut up broccoli into small florets.
Mince, press, or grate the garlic . Grate the fresh ginger.
Cut up the chicken into bite size pieces, put on a dish or platter and set aside.
Add ingredients for sauce: the chicken broth, the soy sauce (or coconut aminos), apple cider vinegar, brown sugar, grated ginger, minced garlic, and cornstarch to large glass measuring cup or medium bowl and whisk.
Season chicken with salt, pepper, garlic powder, and ground ginger
Add 2 or 3 tblsp oil to large deep skillet and heat
Add chicken to pan and stir fry until done and slightly browned. Then remove chicken from the pan and put onto a separate dish.
Add another tblsp of oil to pan and add vegetables to the pan, stir fry until cooked about halfway.
Then add the chicken back to pan with the vegetables and add the sauce. Stir to coat the chicken and vegetables in sauce.
Combine all ingredients and stir fry for until the vegetables are done, but still have some texture.
Serve with rice and sprinkle toasted sesame seeds over the chicken and vegetables. Soy sauce or Teriyaki sauce can be available if people want to sprinkle some on their rice. (Optional)
Recipe
Ingredients:
2 large chicken breasts
Salt
Pepper
Ground ginger
Garlic powder
Oil
2 medium or 3 small carrots sliced
½ medium onion cut in thin slices (optional)
1 ½ to 2 c broccoli florets
Sauce:
½ cup chicken broth (low sodium)
¼ cup low sodium soy sauce or coconut aminos
¼ cup brown sugar
1 tblsp apple cider vinegar
3 or 4 minced or grated garlic cloves
1 teaspoon grated ginger
1 tblsp cornstarch
Directions:
Slice carrots and onion and cut up broccoli into small florets
Mince or grate ginger and garlic
Cut up chicken into bite size pieces
Add ingredients for sauce to large measuring cup or medium bowl and whisk
Season chicken with salt, pepper, garlic powder, and ground ginger
Add 2 or 3 tbsp oil to large deep skillet and heat
Add chicken to pan and stir fry until done, remove chicken from the pan and onto a separate dish
Add 1 tbsp oil to pan and add vegetables to the pan, stir until cooked about halfway
Add chicken back to pan with the vegetables and add the sauce
Combine all ingredients and stir fry for about 2 minutes and serve
Serve with rice and sprinkle toasted sesame seeds over the chicken and vegetables.
Notes:
Leftovers can be kept and refrigerated for up to 3 days.
The leftover chicken teriyaki and rice can be stir fried together with some additional soy sauce with scrambled egg added like fried rice.
This recipe can be used with shrimp or thinly sliced beef.
Conclusion:
This recipe is brought to you by Lisa Ward. I was born and raised in Fort Worth, Texas where I still live today with my kids. I hope you enjoy making this recipe. Bye y’all!
