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Easy Weeknight Teriyaki Chicken Stir Fry with Garlic Ginger Sauce
This Weeknight Teriyaki Chicken Stir Fry is one of those meals you will make when you want something fast but still homemade. It’s simple, saucy, and honestly better than takeout on a busy night
Easy Wok Chicken with Homemade Teriyaki Sauce and Mixed Vegetables
Why you will love and enjoy Weeknight Teriyaki Chicken Stir Fry
- It’s quick enough for a busy weeknight but tastes like takeout
- The garlic ginger teriyaki sauce is bold, glossy, and simple
- You can use frozen veggies and still get great texture
Weeknight Teriyaki Chicken Stir Fry
- Prep Time: 10 minutes
- Marinate: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy Cooking
- Cuisine: Chinese
Description
Tender chicken breast tossed in a homemade teriyaki sauce brings the flavor of takeout home. This stir fry is ready in less than an hour and stays saucy and fresh.
Ingredients
Chicken
- 0.66 pd (or about 10.6 ounces) = 300 g skinless boneless chicken breast
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp corn starch
- Salt and white pepper to taste
- 1 to 2 Tbsp oil for frying
- 2 cups McCain’s mixed vegetables
Teriyaki Sauce
- 1/2 cup soy sauce
- 2 Tbsp water
- 2 Tbsp rice wine
- 2 Tbsp brown sugar
- 1 1/2 tsp minced garlic
- 1 1/2 tsp fresh ginger, grated
- 1 tsp corn starch mixed with 1 Tbsp water
Instructions
- Cut 300 g skinless, boneless chicken breast into biggish strips. Not too thin or they’ll dry out.
- In a bowl, mix the chicken with 1 Tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp corn starch, plus a small pinch of salt and white pepper.
- Toss well so every piece is coated. Let it sit for 20 minutes. If you’ve got time, cover it and pop it in the fridge.
- In a small saucepan over moderately to high heat, combine 1/2 cup soy sauce, 2 Tbsp water, 2 Tbsp rice wine, 2 Tbsp brown sugar, 1 1/2 tsp minced garlic, and 1 1/2 tsp fresh grated ginger.
- Bring it to a gentle simmer, then lower the heat and let it cook for about 10 minutes until slightly reduced. Stir now, and then so it doesn’t catch at the bottom.
- Mix 1 tsp corn starch with 1 Tbsp water, pour it into the sauce, and let it simmer another minute or two until thickened. It should lightly coat the back of a spoon. Set aside.
- Heat 1 to 2 Tbsp oil in a wok or large skillet over medium heat. Not low heat, or the chicken will steam instead of sear.
- Add the marinated chicken along with any remaining marinade.
- Spread the strips out so they’re not piled on top of each other.
- Let them cook undisturbed for about 4 to 5 minutes until lightly golden underneath, then turn and cook another 4 to 5 minutes until fully cooked through.
- Remove the chicken from the wok and set aside.
- In the same wok, add 2 cups of McCain’s mixed vegetables. If using frozen, cook straight from frozen, but give them a few extra minutes so excess moisture cooks off.
- Stir-fry over medium-high heat for about 4 to 5 minutes until heated through and slightly tender but still bright.
- If the pan looks dry, add a splash of oil.
- Return the cooked chicken to the wok. Make a small well in the center and pour in some of the prepared teriyaki sauce. Start with about half and add more as needed. Toss everything together until coated and glossy.
- Let it bubble for 1 to 2 minutes so the sauce clings nicely.
- Serve hot over rice or noodles. If you want, sprinkle over sesame seeds or sliced spring onions.
Notes
Created, prepared, tried, and tested Melanie
Homemade teriyaki chicken in under an hour. Tender chicken strips tossed in garlic, ginger, and teriyaki sauce make dinner simple and flavorful. Perfect for weeknights when you want takeout taste at home.
Weeknight Teriyaki Chicken Stir Fry is a fast, flavorful dinner that brings juicy chicken and crisp vegetables together in a glossy garlic ginger sauce. It’s simple enough for busy nights but tastes like takeout, making it a meal everyone will enjoy immediately.
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