Chicken Stir-Fry with Sweet Teriyaki Sauce
Who needs takeout when you can whip this up in a jiff? Packed with veggies and, glazed with a sauce so good you’ll want to drink it! This Chicken Stir-fry with sweet teriyaki sauce is sure to become a favorite.
Stir-fry is one of those dishes you can make delicious with pretty much anything you have on hand.
Feel free to substitute any of the veggies for whatever you have or prefer.
Ingredients you will need
- Chicken breast
- olive oil
- salt & pepper
- chicken broth or stock
- red wine vinegar
- soy sauce
- honey
- brown sugar
- corn starch
- fresh ginger
- fresh garlic
- broccoli
- asparagus
- mushrooms
- colored bell peppers
- carrots
- summer squash (yellow & zucchini)
- onion
- stir-fry noodles
How to Make
In a small saucepan combine 1/2 cup chicken broth, 1/3 cup red wine vinegar, 2 tablespoons soy sauce, 2 tablespoons of honey, 1/4 cup brown sugar, 4 teaspoons cornstarch, 1 teaspoon of fresh grated ginger and 1 minced garlic clove. Whisk until smooth. Cook over med/high heat stirring constantly until think and bubbly.
Time to get all choppy and prepare these lovely ingredients!
Slice 1-1.5 lbs of chicken breast into thin bite sized pieces. Coat with 2 tablespoons of olive oil, 1 teaspoon of salt and some fresh cracked black pepper. Set aside while we chop the veggies.
Cut the broccoli into 1-1.5” florets about 2 cups.
Remove the ends from half a pound of asparagus and cut into 1.5-2” pieces. Slice the mushrooms, about 1 cup.
Remove the seeds from the peppers and dice into large pieces about 1 cup. Peel and slice 1 large carrot. Cut 2 small summer squashes (1 yellow and 1 zucchini) in half lengthwise then slice 1/2” thick. Cut half a medium onion in half and slice thin. Mince 1-2 garlic cloves.
Time to cook these beauties
Heat a large frying pan over high heat until hot. Add half the chicken in a single layer, reduce heat to med/high. Cook for 2-4 minutes on each side or until cooked through. Place cooked chicken a bowl and cover to keep warm. Repeat with the other half of the chicken.
In the same pan heat 1 tablespoon of olive oil. Add the onion and sauté for 3-4 minutes or until softened and slightly browned. Add the garlic and carrots. Sauté another 2-3 minutes
Add the rest of the vegetables. Toss to combine. Sauté, stirring occasionally until desired doneness. Cove slightly with a lid to speed the cooking process if desired.
Add the chicken and the sauce to the pan with the vegetables. Toss till combined and well coated. You can serve the sauce separate if desired.
Serve over your favorite stir fry noodles (Cooked according to package directions) and garnish with sesame seeds.
Tips for this recipe
The vegetables are completely versatile, you can use whatever you have on hand.
You can serve it over rice instead of noodles if you wish. Or eat it just as is for a lighter meal.
Chicken Stir-fry with Sweet Teriyaki Sauce
Ingredients
Stir-fry
- 1-1 ½ lbs Chicken breast
- 4 Tbsp Olive oil divided
- 1 tsp Salt
- ¼ tsp Fresh cracked black pepper
- 2 cups Broccoli florets 1 crown
- ½ lb Asparagus ½ a bunch
- 1 cup Sliced mushrooms
- 1 cup Bell peppers assorted colors
- 1 large Carrot
- 1 small Zucchini
- 1 small Yellow squash summer squash
- ½ med Onion
- 1 Garlic clove
Sauce
- ½ cup Chicken broth
- ⅓ cup Red wine vinegar
- 2 Tbsp Soy sauce
- 2 Tbsp Honey
- ¼ cup Brown sugar
- 4 tsp Cornstarch
- 1 garlic clove minced
- 1 tsp fresh grated ginger
Other
- 8 oz Buckwheat soba or your favorite stir-fry noodles
- Sesame seeds for garnish
Instructions
To make the Sauce
- Combine all ingredients in a small sauce pan. Whisk until smooth.
- Cook over med/high heat stirring constantly until thickened and bubbly. Set aside.
Prepare you ingredients
- Slice the chicken into thin bite sized pieces. Toss in 2 Tbsp olive oil, the salt and pepper.
- Cut the broccoli into 1-1 ½ inch florets
- Remove the ends from the asparagus and cut into 1 ½-2 inch pieces.
- Slice the mushrooms
- Dice the peppers into large pieces
- Peel and slice the carrot
- Cut the squashes in half lengthwise then slice about ½ inch thick
- Cut the onion in half (so you have 2 quarter pieces) slice
- Mince the garlic
To make the Stir-fry
- Heat a large frying pan over high heat until very hot. Add half the chicken in a single layer. Reduce heat to med/high. Cook for 2-4 minutes per side, depending on how thick your pieces are or until cooked through. Transfer to a bowl, cover to keep warm. Repeat with other half of the chicken.
- In the same pan add 2 Tbsp olive oil add onions and sauté for 3-4 minutes or until softened and slightly browned. Add the garlic and carrots. Sauté another 2-3 minutes.
- Add the rest of the vegetables. Toss to combine. Sauté, stirring occasionally until desired doneness. You can cover slightly while cooking to speed the process.
- Add the sauce to the vegetable and stir to coat.
- Serve over stir-fry noodles (I like using buckwheat soba noodles) and garnish with sesame seeds
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