20-Minute Teriyaki Chicken Stir-Fry

It’s weeknights at our house, and like many families, we’re always on the lookout for meals that are quick, healthy, and, most importantly, delicious enough to get everyone to the table without a fuss. This 20-Minute Teriyaki Chicken Stir-Fry has become an absolute weeknight champion. From the moment the sizzling garlic and ginger hit the pan, filling the kitchen with that irresistible aroma, I knew this recipe was a winner. And it didn’t disappoint! The chicken is perfectly tender, coated in a luscious, homemade teriyaki sauce that’s just the right balance of sweet and savory. Even my pickiest eater, who usually shies away from anything green, devoured the colorful medley of vegetables. Honestly, this stir-fry is a lifesaver on busy evenings. It comes together in a flash, uses simple ingredients, and tastes like you spent way longer in the kitchen than you actually did. If you’re searching for a fast, flavorful, and family-friendly meal, look no further – this Teriyaki Chicken Stir-Fry is about to become your new go-to!

Ingredients for 20-Minute Teriyaki Chicken Stir-Fry

• Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides lean protein and the base of our stir-fry.
• Soy Sauce: ½ cup, low sodium soy sauce is recommended for a healthier option. Forms the savory foundation of the teriyaki sauce.
• Brown Sugar: ¼ cup, packed brown sugar. Adds sweetness and depth of flavor to the teriyaki sauce.
• Honey: 2 tablespoons. Enhances the sweetness and adds a glossy texture to the sauce.
• Rice Vinegar: 2 tablespoons. Provides a tangy counterpoint to the sweetness, balancing the sauce.
• Sesame Oil: 1 tablespoon. Infuses a nutty aroma and authentic Asian flavor into the dish.
• Garlic: 2 cloves, minced. Essential for aromatic depth and flavor in both the sauce and stir-fry.
• Ginger: 1 tablespoon, freshly grated. Adds warmth and a zesty kick to the stir-fry.
• Cornstarch: 1 tablespoon. Thickens the teriyaki sauce to a perfect, glaze-like consistency.
• Water: ¼ cup. Helps to thin the sauce initially and create the right consistency.
• Broccoli Florets: 1.5 cups, cut into small, bite-sized pieces. Adds a healthy dose of greens and a nice crunch.
• Carrots: 1 cup, julienned or thinly sliced. Provides sweetness, color, and a satisfying texture.
• Bell Pepper: 1 bell pepper (any color), sliced. Contributes vibrant color, sweetness, and a slight crunch.
• Onion: ½ medium onion, sliced. Adds savory flavor and aroma to the stir-fry.
• Green Onions: 2-3 stalks, thinly sliced, for garnish. Provides a fresh, mild onion flavor and visual appeal.
• Sesame Seeds: 1 tablespoon, for garnish (optional). Adds a nutty flavor and visual texture.
• Cooked Rice or Noodles: For serving. Your choice of base to serve the stir-fry over.
• Vegetable Oil: 2 tablespoons. For stir-frying the chicken and vegetables. Choose a high smoke point oil.

Instructions for 20-Minute Teriyaki Chicken Stir-Fry

1. Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, whisk together cornstarch and water until smooth to create a slurry. Add the cornstarch slurry to the sauce mixture and whisk well to combine. This homemade teriyaki sauce is the heart of our dish, providing that signature sweet and savory flavor that everyone loves. Using a homemade sauce allows you to control the ingredients and sodium levels, making it a healthier and tastier option than many store-bought versions.
2. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Smaller pieces cook quickly and evenly in a stir-fry, ensuring tender and juicy chicken in every bite. Pat the chicken pieces dry with paper towels. This step is crucial for achieving a good sear on the chicken. Excess moisture will steam the chicken instead of searing it, preventing that desirable golden-brown color and slightly crispy exterior.
3. Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding the chicken; you should see the oil shimmer and ripple slightly. Add the chicken pieces to the hot pan in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the pan and again lead to steaming rather than searing. Work in batches if necessary. Cook the chicken for 3-4 minutes per side, or until it is cooked through and lightly browned. The goal here is to get some color on the chicken and cook it most of the way through, as it will continue to cook later in the sauce.
4. Add Vegetables and Stir-Fry: Once the chicken is cooked, remove it from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and stir-fry for 2-3 minutes until softened and slightly translucent. Then, add the broccoli florets, carrots, and bell pepper to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp. Stir-frying at high heat ensures that the vegetables retain their vibrant color and a pleasant crispness, avoiding them becoming mushy. The order of adding vegetables matters; start with those that take longer to cook (onions, carrots, broccoli) and finish with those that cook quickly (bell pepper).
5. Combine Chicken and Sauce: Pour the prepared teriyaki sauce over the stir-fried vegetables in the skillet. Bring the sauce to a simmer, stirring constantly. As the sauce heats up, the cornstarch will activate and thicken it to a beautiful glaze. Once the sauce has thickened, return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables evenly with the teriyaki sauce. Continue to cook for another 2-3 minutes, allowing the chicken to heat through completely and the sauce to cling to all the ingredients.
6. Garnish and Serve: Remove the teriyaki chicken stir-fry from the heat. Garnish with sliced green onions and sesame seeds (if using). Serve immediately over cooked rice or noodles. Serving immediately ensures that the stir-fry is at its peak flavor and texture. The hot rice or noodles will complement the warm stir-fry perfectly.

Nutrition Facts for 20-Minute Teriyaki Chicken Stir-Fry (Per Serving)

• Serving Size: 1 serving (approximately 1.5 cups of stir-fry) – This recipe typically serves 4-6 people, depending on portion sizes.
• Calories: Approximately 450-550 calories per serving – Calorie count can vary depending on specific ingredients and portion sizes.
• Protein: 40-50 grams per serving – Chicken breast is an excellent source of lean protein, essential for muscle building and satiety.
• Carbohydrates: 40-50 grams per serving – Includes carbohydrates from vegetables, brown sugar, honey, and rice/noodles (if included in serving). Primarily complex carbohydrates from vegetables and rice, with some simple sugars from the sauce.
• Sodium: 500-700 mg per serving – Sodium content can be reduced by using low-sodium soy sauce and controlling added salt. While this might seem high, it is considerably lower than many restaurant stir-fry options.

Note: Nutritional values are estimates and can vary based on specific ingredient brands, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator and input the specific ingredients you use.

Preparation Time for 20-Minute Teriyaki Chicken Stir-Fry

• Total Time: 20 Minutes – This recipe is designed for speed and efficiency, perfect for busy weeknights.
• Prep Time: 10 Minutes – This includes chopping vegetables, cutting chicken, and whisking together the sauce ingredients. Efficient prep is key to achieving the 20-minute cooking time.
• Cook Time: 10 Minutes – This involves stir-frying the chicken and vegetables, and simmering everything in the teriyaki sauce. High heat and quick cooking methods are essential for stir-fries.

This 20-Minute Teriyaki Chicken Stir-Fry truly lives up to its name. With efficient preparation and quick cooking techniques, you can have a delicious and healthy meal on the table in just 20 minutes, making it an ideal choice for busy individuals and families.

How to Serve 20-Minute Teriyaki Chicken Stir-Fry

• Classic Rice Bowl: Serve over a bed of fluffy white rice, brown rice, or quinoa. Rice is the traditional and most common accompaniment to stir-fries, providing a neutral base to soak up the flavorful sauce. Brown rice or quinoa adds extra fiber and nutrients.
• Noodle Stir-Fry: Toss the teriyaki chicken and vegetables with cooked noodles such as egg noodles, ramen noodles, or udon noodles. Noodles transform the dish into a heartier and more substantial meal. Experiment with different types of noodles for varied textures and flavors.
• Lettuce Wraps: For a lighter, low-carb option, serve the stir-fry in crisp lettuce cups (like butter lettuce or romaine lettuce). This is a refreshing and healthy alternative to rice or noodles, perfect for those watching their carbohydrate intake.
• Grain Bowls: Create a nutritious grain bowl by combining the teriyaki chicken stir-fry with a base of grains (rice, quinoa, farro), and adding other healthy components like avocado slices, edamame, or roasted sweet potatoes. This allows for customization and adds variety to the meal.
• Side Dishes: Enhance your meal with simple side dishes like a fresh cucumber salad, edamame (steamed or roasted), or spring rolls. These side dishes complement the stir-fry and add balance to the meal.
• Toppings: Offer a variety of toppings at the table to allow everyone to customize their bowls. Consider options like extra sesame seeds, chopped peanuts, sriracha or chili garlic sauce for heat, or a sprinkle of cilantro. Toppings add flavor, texture, and visual appeal.

Additional Tips for the Best 20-Minute Teriyaki Chicken Stir-Fry

1. Prep Everything in Advance: The key to a fast stir-fry is to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, cut your chicken, and mix your sauce ahead of time. This “mise en place” approach is crucial for a quick and efficient stir-fry.
2. Use High Heat: Stir-fries are cooked at high heat to ensure quick cooking and maintain the crispness of the vegetables. Make sure your skillet or wok is properly heated before adding ingredients. High heat helps to sear the chicken and vegetables, creating that desirable smoky flavor.
3. Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the chicken and vegetables to steam instead of stir-fry. Cook in batches if necessary to ensure even cooking and browning. Working in batches maintains the high heat and allows for proper searing.
4. Cut Vegetables Uniformly: Cut your vegetables into similar sizes so they cook evenly. This ensures that all vegetables are cooked to the desired tenderness at the same time. Uniformly sized pieces also make for a more visually appealing stir-fry.
5. Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic provide the best flavor for your teriyaki sauce and stir-fry. Pre-minced versions often lack the same intensity and aroma. Fresh ingredients are key to vibrant flavor.
6. Taste and Adjust Sauce: Taste the teriyaki sauce before adding it to the stir-fry and adjust seasonings to your liking. You may want to add more soy sauce for saltiness, brown sugar or honey for sweetness, or rice vinegar for tanginess. Customizing the sauce to your taste preferences elevates the dish.
7. Don’t Overcook the Vegetables: Aim for tender-crisp vegetables in your stir-fry. Overcooked vegetables become mushy and lose their vibrant color and nutritional value. Stir-frying for the recommended time will achieve the perfect texture.
8. Marinate the Chicken (Optional): For even more flavorful chicken, marinate it in a portion of the teriyaki sauce for 15-30 minutes before stir-frying. Marinating infuses the chicken with flavor and helps to tenderize it. While optional for a 20-minute meal, it’s a great way to enhance the flavor if you have a little extra time.

Frequently Asked Questions (FAQ) about 20-Minute Teriyaki Chicken Stir-Fry

Q1: Can I use frozen vegetables in this stir-fry?
A: Yes, you can use frozen vegetables. However, thaw them slightly and pat them dry before stir-frying to remove excess moisture. Frozen vegetables can be a convenient option, but fresh vegetables generally offer better texture and flavor in stir-fries.

Q2: Can I make this stir-fry vegetarian or vegan?
A: Absolutely! To make it vegetarian, substitute the chicken with firm or extra-firm tofu (pressed and cubed) or tempeh (cubed). For a vegan version, ensure you use vegan honey alternatives like agave or maple syrup, and use tofu or tempeh as your protein source. You can also add more vegetables like mushrooms, snap peas, or bok choy to make it even heartier.

Q3: Can I use store-bought teriyaki sauce instead of homemade?
A: Yes, you can use store-bought teriyaki sauce for convenience. However, homemade teriyaki sauce is generally healthier (lower in sodium and preservatives) and tastes fresher. If using store-bought, choose a lower-sodium option and adjust seasonings as needed.

Q4: What other vegetables can I add to this stir-fry?
A: The possibilities are endless! Great additions include snow peas, snap peas, mushrooms, baby corn, water chestnuts, bok choy, zucchini, asparagus, and bean sprouts. Feel free to customize the vegetable mix based on your preferences and what you have on hand.

Q5: Can I make this stir-fry ahead of time?
A: Stir-fries are best enjoyed fresh because the vegetables can become softer and the sauce can lose its glossy texture if stored for too long. However, you can prep all the ingredients (chop vegetables, make sauce) ahead of time and then quickly stir-fry everything just before serving. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave.

Q6: How can I make this stir-fry spicier?
A: To add some heat, you can include a pinch of red pepper flakes to the sauce, add a sliced chili pepper to the stir-fry along with the vegetables, or serve with sriracha or chili garlic sauce on the side for those who like extra spice.

Q7: What is the best type of pan to use for stir-frying?
A: A wok is traditionally used for stir-frying because of its shape, which allows for even heat distribution and easy tossing of ingredients. However, a large skillet, preferably cast iron or stainless steel, will also work well. The key is to use a pan with a wide surface area to allow for even cooking.

Q8: Is this recipe gluten-free?
A: This recipe can be made gluten-free by using tamari or coconut aminos instead of soy sauce, as traditional soy sauce contains wheat. Ensure all other ingredients are also gluten-free, especially if using pre-made noodles or sauces. Always check labels to confirm gluten-free status if you have dietary restrictions.

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