Description
This Chicken Teriyaki Stir-fry is quick and easy to make with your own homemade teriyaki sauce, and filled with crisp rainbow veggies!
Ingredients
- FOR THE TERIYAKI SAUCE:
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Mirin
- 3 tablespoons, 1 teaspoon, 2-⅓ pinches Japanese Soy Sauce
- 1-½ Tablespoon Honey
- FOR THE STIR-FRY:
- 1 pound, 1-⅔ ounces, weight Chicken, Cut In Bite-size Pieces
- ½ teaspoons Salt
- 1 teaspoon Ground Ginger
- 3 Tablespoons Vegetable Oil, Divided
- 1 head Broccoli, Florets Cut In Bite-size Pieces, Stalk Peeled And Sliced
- 2 Red Bell Peppers, Sliced
- 2 Carrots, julienned
- Sesame Seeds, For Garnish
Preparation
Combine the ingredients for the teriyaki sauce in a sauce pan. Let simmer for about 10 minutes, until thickened and a bit sticky.
Season chicken with salt and ground ginger. Heat 1 tablespoon oil in a wok and cook chicken over medium-high heat for 3–5 minutes, until just cooked through. Remove chicken from wok.
Heat remaining 2 tablespoons oil in the wok over high heat and add vegetables. Cook for 1 minute on high heat, then lower to medium-high and cook for another 3–5 minutes, until veggies have softened a little bit but are still crispy.
Add chicken, stir and allow it to heat back up. Add teriyaki sauce and mix well. Sprinkle some sesame seeds on top and serve.
