This teriyaki chicken stir-fry is something to make when you just don’t know what to cook.
Prep Time::30 mins
Cook Time::15 mins
Additional Time:: 5 hrs
Total Time:: 5 hrs 45 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
½ cup teriyaki marinade (such as Kikkoman)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman)
Directions
Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.