Teriyaki Chicken Stir Fry Recipe
Serves 410 mins prep20 mins cook
This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!
0 servings
What you need

cup chicken stock

tbsp rice vinegar

tsp sesame oil

tbsp honey

tsp fresh ginger

clove garlic
tsp cornstarch

broccoli florets
tbsp vegetable oil

tsp kosher salt

tsp black pepper
lb boneless chicken breast

scallion

tbsp fresh cilantro

tsp sesame seed

peanut

cup cooked brown rice
Instructions
0 To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake. 1 Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet. 2 Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil. 3 Let it roast for 14-15 minutes or they turn golden brown. Set aside. 4 Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil. 5 When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently. 6 Give the stir-fry sauce a quick stir/shake and pour it into the pan. 7 Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy. 8 Once the chicken is fully cooked through, remove it from the heat. 9 Place a cup of cooked jasmine rice or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl. 10 Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts. 11 Serve immediately.View original recipe

