Kitchen notes · a little help before you start

Teriyaki Chicken Stir Fry

Name: Teriyaki Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound boneless skinless chicken breasts (cut into 1 inch pieces); 1 tablespoon vegetable oil (divided use); 1 1/2 cups asparagus pieces; 1 cup red bell peppers (cut into 1/2 inch pieces); As Needed salt; As Needed Black pepper; 2 tablespoons sesame seeds; 2 tablespoons sliced green onions; 1/4 cup soy sauce; 1/2 cup water; 3 tablespoons brown sugar; 2 teaspoons minced garlic; 2 teaspoons minced ginger; 1 tablespoon honey; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch

A glossy teriyaki sauce gives this chicken and vegetable pan plenty of sweet-savory appeal. The peppers and asparagus keep some color in the bowl, with sesame seeds scattered across the top. It's an inviting dinner when a generous coating of ginger-and-garlic sauce sounds particularly good.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 16 listed

Make it part of your week

Estimating…

Main courseAsianChickenPrep: 15 minutes or lessTotal: 30 minutes or lessStir fry

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: Asian
Cooking method: Stir fry
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Cook vegetables first

Soften and lightly brown the asparagus and peppers, then set them aside under foil.

2. Make sauce in a separate pot

Dissolve the sugar with the sauce ingredients while the chicken cooks in the skillet.

3. Dissolve cornstarch in cold water

Mix the slurry separately before adding it to the boiling sauce.

Get to know the ingredients

Small chicken pieces

Cut the chicken into the listed pieces and cook until browned and cooked through.

Asparagus pieces

Cook the asparagus with the peppers in the first skillet stage.

Sesame seeds

Keep the sesame seeds for sprinkling over the finished, sauced chicken and vegetables.

The last little job

Toss everything in the sauce

Return the vegetables, pour in the thickened sauce and finish with sesame seeds and green onion.

A little more help as you go

Vegetable variations

Try zucchini, broccoli, mushrooms or red onion as other vegetable options.

Thicken before combining

Let the sauce thicken in its pot before pouring it over the chicken and returned vegetables.

A few questions you might have

Do the vegetables stay in with the raw chicken?

Cook them first, then set them aside while the chicken cooks.

Can I use other vegetables?

You can use zucchini, broccoli, mushrooms or red onion, among other vegetables.

Does dry cornstarch go straight into the sauce?

Dissolve it in cold water first, then add the slurry to the boiling sauce.

When do I return the vegetables?

Return them after the chicken cooks, then toss everything with the thickened sauce.

What goes over the top?

Finish with sesame seeds and sliced green onions after tossing with sauce.

Any more cooking tips?

You can mix and match the veggies here, other great options are zucchini, broccoli, mushrooms and red onions. Concerned about your sodium instake? Use low sodium soy sauce in this recipe.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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