DTDinner Table

Teriyaki Chicken Stir Fry

Source · Prep 15 minutes · Cook 20 minutes

Per serving: 650 cal · 45 g protein · 90 g carbs · 11 g fat

servings

  • For the chicken and stir fry

    3 boneless skinless chicken breasts (≈510 g) - bumped up from 2 for better protein per serving
  • ½ tsp garlic powder (≈2 g)
  • Black pepper - to taste
  • 3 tbsp cornstarch (≈24 g)
  • 2 tbsp olive oil (≈27 g) - divided
  • ½ medium onion (≈75 g) - chopped
  • 2 cups broccoli florets (≈175 g)
  • ½ red bell pepper (≈75 g) - chopped; OR substitute the onion, broccoli, and bell pepper with one ~12 oz bag frozen stir-fry vegetables (≈340 g)

  • For the sauce

    ½ cup chicken broth (≈120 g)
  • 3 tbsp mirin (≈45 g)
  • 2 tbsp soy sauce (≈30 g)
  • 1 tsp rice vinegar or apple cider vinegar (≈5 g)
  • ¼ cup packed brown sugar (≈55 g)
  • 1 tbsp cornstarch (≈8 g)
  • 1 tsp grated fresh ginger (≈2 g)
  • 2 cloves garlic (≈6 g) - minced

  • To serve

    Cooked white or jasmine rice - 200-275 g cooked per serving (≈1.5 cups dry / ≈280 g raw for 4 servings)

Instructions

  1. Prep everything before you start - stir fry moves fast. Cut the veggies bite-size, broccoli florets on the small side.
  2. Start the rice so it’s ready when the stir fry is.
  3. Whisk all the sauce ingredients together in a bowl.
  4. Cut the chicken into 1-inch pieces, season with the garlic powder and pepper, then toss with the cornstarch.
  5. Heat 1 tbsp of olive oil in a deep skillet over medium-high.
  6. Cook the chicken in two batches: shake off excess cornstarch, cook 4 minutes, flip, and cook another 3-4 minutes until browned and cooked through. Repeat with the remaining oil and chicken.
  7. Cook the onion 1 minute, then add the broccoli and bell pepper and cook 3 minutes until tender-crisp. If using frozen veg, add it straight from the freezer and stir-fry 4-6 minutes until the released water cooks off.
  8. Return the chicken, whisk the sauce again, and pour it in. Let it bubble under a minute, stirring.
  9. Serve over rice.

Notes