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chicken teriyaki stir fry recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick weeknight chicken stir fry elevated with a unique blend of smoked paprika and fresh orange zest for complex, savory flavor. This single-pan meal comes together in under 30 minutes.
Ingredients
- 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 0.8 inch fresh ginger, grated
- 7 oz broccoli florets, bite-sized
- 1 medium red bell pepper, sliced thin
- 3.5 oz snap peas
- 1/3 cup low-sodium soy sauce
- 1/4 cup non-alcoholic mirin-style seasoning
- 2 tbsp light brown sugar
- 1/4 cup vegetable broth
- 1 tsp smoked paprika
- Zest of 1 orange, plus 2 tbsp fresh orange juice
- 1 tbsp cornstarch
- 2 tbsp cold water
- Cooked jasmine rice, for serving
- 1 tbsp toasted sesame seeds, for garnish
- 2 scallions, sliced, for garnish
Instructions
- Prepare Glaze and Slurry: Whisk together the soy sauce, mirin, brown sugar, broth, smoked paprika, orange juice, half of the minced garlic, and half of the grated ginger to create the glaze. In a separate small bowl, whisk the cornstarch and cold water to form a smooth slurry; set both aside.
- Sear Chicken Pieces: Pat the chicken dry completely with paper towels. Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Sear the chicken in batches for 3-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining 1 tbsp of oil to the wok. Sauté the remaining garlic and ginger for about 30 seconds until fragrant. Add the broccoli florets and red bell pepper slices, stir-frying for 3-4 minutes until tender-crisp. Add the snap peas and stir-fry for 1-2 more minutes.
- Thicken Sauce and Finish: Return the cooked chicken pieces to the wok with the vegetables. Pour in the prepared glaze and bring the sauce to a gentle simmer. Whisk the cornstarch slurry again before adding it, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat, stir in the orange zest, and serve immediately over rice, garnished with sesame seeds and scallions.
Notes
Pat the chicken completely dry before cooking to ensure a good sear and prevent steaming. Using chicken thighs instead of breast meat results in a juicier final dish. For quick assembly, chop vegetables and prepare the sauce ahead of time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg