Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into thin strips
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 2 tbsp mirin (or rice vinegar plus 1 tsp sugar)
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp neutral oil, divided
- 2 cups broccoli florets
- 1 large carrot, thinly sliced on a bias
- 1 red bell pepper, sliced
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds, for serving
- 2 scallions, sliced, for serving
Instructions
- Whisk the teriyaki sauce. In a bowl, whisk the soy sauce, brown sugar, mirin, ginger, garlic, and cornstarch until the sugar and cornstarch dissolve. Set aside.
- Sear the chicken. Heat 1 tablespoon neutral oil in a large wok or skillet over high heat. Sear the chicken strips 4–5 minutes until golden and cooked through. Transfer to a plate.
- Stir-fry the vegetables. Add the remaining oil and stir-fry the broccoli, carrot, and bell pepper 3–4 minutes until crisp-tender with charred edges.
- Glaze it. Return the chicken to the pan. Pour in the teriyaki sauce and toss 1–2 minutes until the sauce boils, thickens, and lacquers everything in gloss.
- Finish and serve. Drizzle with the toasted sesame oil, toss once, and serve over rice showered with sesame seeds and scallions.
💡 Stir-fry smarts
High heat and small batches are everything — a crowded wok steams instead of sears. Cut the chicken uniformly thin so it cooks in minutes and stays juicy. The cornstarch in the sauce is what gives you that clingy takeout gloss; let the sauce come to a full boil to activate it. Homemade teriyaki keeps 2 weeks refrigerated — double the sauce and thank yourself later.
Common questions
Can I use store-bought teriyaki sauce?
You can, but homemade takes 2 minutes and tastes dramatically better — less syrupy, more balanced. If using bottled, skip the added sugar.
What vegetables work best?
Broccoli, carrots, bell peppers, snap peas, mushrooms, and baby bok choy all work. Use what is crisp and colorful; keep pieces similar in size.
Can I make it gluten-free?
Yes — use tamari instead of soy sauce and double-check your mirin. Everything else is naturally gluten-free.
How do I store leftovers?
Refrigerate up to 4 days. Reheat in a hot skillet for 2–3 minutes to revive the glaze; the microwave softens the vegetables.
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