About this recipe

A weeknight-friendly teriyaki chicken stir fry loaded with colorful vegetables and coated in a glossy, sweet-savory homemade teriyaki sauce. Ready in under 45 minutes, this crowd-pleasing dish is perfect served over steamed rice for a satisfying family dinner.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic minced, and ginger grated until combined. In a separate small mixing bowl, mix the cornstarch with the water to form a smooth slurry, then stir it into the sauce. Set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over ^[high heat] until shimmering. Add the chicken breast pieces in a single layer and cook undisturbed for 2–3 minutes until golden on the bottom, then stir and cook another 2–3 minutes until cooked through. Transfer the chicken breast to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok over ^[high heat]. Add the carrot and broccoli florets and stir-fry for 2–3 minutes until just beginning to soften. Add the red bell pepper and yellow bell pepper strips and the white parts of the green onions, and stir-fry for another 2 minutes until the vegetables are crisp-tender.

4. 4

   Return the cooked chicken breast to the wok with the vegetables. Pour the teriyaki sauce over everything and toss to coat. Stir-fry for 1–2 minutes until the sauce thickens and becomes glossy and everything is heated through. Remove from heat.

5. 5

   Serve immediately over steamed white rice. Garnish with the sliced green onions tops and toasted sesame seeds.