Description
This Teriyaki Chicken Stir Fry is incredibly quick and easy, making it perfect for a busy weeknight dinner. Tender chicken pieces and crisp broccoli florets are coated in a simple homemade teriyaki sauce.
Ingredients
Scale
For the Stir Fry:
- 3 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 3 cups fresh broccoli florets
- 1 tablespoon olive oil or avocado oil
- 1 cup water (for steaming broccoli)
For the Teriyaki Sauce:
- 1/4 cup tamari (or low-sodium soy sauce, or liquid aminos)
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon sesame oil (toasted recommended)
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 2 teaspoons cornstarch
- 2 cloves garlic, minced
- Generous pinch of red pepper flakes (optional, for heat)
Optional Garnish:
- 1/2 teaspoon sesame seeds
For Serving:
- Cooked rice (white, brown, or jasmine) or your favorite grain
Instructions
- Steam Broccoli: In a medium pot or saucepan, add 1 cup of water and the broccoli florets. Bring the water to a boil, then reduce heat to a gentle simmer. Cover the pot and steam for 3-5 minutes, or until the broccoli is tender-crisp (bright green and easily pierced with a fork, but not mushy). Drain well and set aside.
- Prepare Teriyaki Sauce: While the broccoli is steaming, prepare the sauce. In a small bowl or mason jar, combine the tamari (or soy sauce), coconut sugar, sesame oil, grated ginger (or ground ginger), cornstarch, minced garlic, and red pepper flakes (if using). Whisk or shake until the cornstarch and sugar are dissolved and the sauce is well combined.
- Cook Chicken: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Once the pan is hot (oil should shimmer), add the chicken pieces in a single layer. Cook for about 5 minutes, stirring or flipping occasionally, until the chicken is browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Ensure the pan is hot enough to sear the chicken, not steam it.
- Add Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats the chicken pieces.
- Add Broccoli (Optional): If you want the broccoli coated in the sauce, add the steamed broccoli florets to the skillet with the chicken and sauce. Toss gently to combine.
- Serve: Serve the teriyaki chicken and broccoli immediately over cooked rice or your favorite grain. Sprinkle with sesame seeds, if desired.
Notes
- Chicken: You can also use boneless, skinless chicken thighs.
- Broccoli: Don’t overcook the broccoli; it should still have a slight bite. You can substitute other vegetables like bell peppers or snap peas.
- Tamari/Soy Sauce: Tamari is a gluten-free alternative to soy sauce. Use low-sodium soy sauce if preferred. Liquid aminos also work.
- Coconut Sugar: Brown sugar is a good substitute for coconut sugar.
- Ginger: Freshly grated ginger provides the best flavor, but ground ginger can be used in a pinch.
- Cornstarch: This thickens the sauce. Make sure it’s fully dissolved in the sauce ingredients before adding it to the hot pan to prevent lumps.
- Heat Level: Adjust the amount of red pepper flakes to your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.