Description
This Sticky Teriyaki Chicken Stir-Fry Bowl is a vibrant and flavorful Asian-inspired dish featuring tender chicken breast strips and crisp vegetables tossed in a glossy, sweet teriyaki sauce. Perfectly paired with steamed white rice, it’s a quick and satisfying meal that balances savory, sweet, and umami flavors with a delightful sticky texture.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 cup corn kernels
- 2 fresh green onions, chopped (for garnish)
For Stir-Frying
- 2 tablespoons olive oil or sesame oil
Sauce Ingredients
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch (for thickening)
For Serving
- Steamed white rice (about 3 cups cooked)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Ingredients: Chop the red and green bell peppers into strips and cut the broccoli into bite-sized florets. Mince the garlic and grate the fresh ginger to prepare for the sauce.
- Heat the Oil: Heat olive oil or sesame oil in a wok over medium-high heat until it’s shimmering, indicating it’s hot enough for stir-frying.
- Cook the Chicken: Add the chicken breast strips to the hot wok and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add Vegetables: Toss in the sliced bell peppers, broccoli florets, and corn kernels. Stir-fry the mixture for 3-4 minutes, ensuring vegetables remain tender yet crisp.
- Make the Sauce: In a bowl, whisk together soy sauce, teriyaki sauce, minced garlic, grated ginger, honey or brown sugar, and cornstarch until the mixture is smooth and free of lumps.
- Combine Sauce and Stir-Fry: Pour the prepared sauce over the chicken and vegetable mixture in the wok. Stir well and simmer for 2-3 minutes, allowing the sauce to thicken and coat everything with a sticky, glossy finish.
- Serve: Serve the sticky teriyaki chicken stir-fry hot over a bed of steamed white rice. Garnish with sesame seeds and chopped fresh green onions for added flavor and texture.
Notes
- For extra heat, add a pinch of crushed red pepper flakes to the sauce.
- Use sesame oil for a more authentic, nutty flavor or olive oil for a milder taste.
- If you prefer a thicker sauce, increase cornstarch to 1½ teaspoons.
- To make this dish gluten-free, substitute soy sauce with tamari.
- Vegetables can be customized according to preference or seasonal availability.
