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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.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 4 Large

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
Keyword Chicken, Stir-fry, Teriyaki