Teriyaki Chicken Stir Fry is a quick dinner the whole family will love! Perfectly seasoned tender chicken served over stir fried vegetables in a sweet and savory teriyaki sauce. Skip take out tonight and impress your family with this quick and simple dinner. This quick dinner has become one of my families most requested meals. After multiple recipe tests and trying all the tricks for tender moist stir fried chicken, I am sharing all my secrets for the best teriyaki chicken.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 6
Calories: 398
Course: Main Course
Ingredients
Chicken Marinade
4chicken breast, boneless skinless
6clovesgarlic, minced or grated (approx. 1 tablespoon)
Thinly slice chicken breast against grain. Place in large bowl and add all marinade ingredients. Marinate 10 minutes - overnight.
If using homemade teriyaki sauce prepare teriyaki sauce according to recipe. If using store bought teriyaki sauce skip this step.
Heat a large nonstick frying pan and add 1 tablespoon of oil. Add marinated chicken to frying pan and spread chicken out into a thin layer. Press the chicken pieces flat down against the frying pan to get maximum contact with the pan for a good sear.
Let the chicken fry 3-4 minutes without touching. Flip chicken pieces and fry another 3-4 minutes. Pour 2-3 tablespoons of teriyaki sauce over chicken and toss to coat. Remove chicken from pan and cover with tinfoil to keep warm while frying the vegetables.
Add 1 tablespoon of oil to the frying pan. Depending on the size of your frying pan add cabbage, onion and carrots to frying pan and fry 5-10 minutes until fully cooked, or fry the vegetables one at a time remove each vegetable when done.
Once all vegetables have been cooked return all vegetables to frying pan, gently stir in the bean sprout, pour remaining teriyaki sauce over vegetables and stir. Simmer 2-3 minutes until beansprouts are cooked.
To serve, add vegetables to the bottom of a serving platter with high edges. Top with teriyaki chicken, sliced green onions and sesame seeds (optional). Or serve in the same large frying pan used for cooking.
Serve with rice.
Notes
The secret to tender silky stir fried chicken is a method called ‘velveting’ which is done by mixing corn starch and baking soda to meat to tenderize it. After stir frying the meat will be tender, moist and have a velvety texture on the outside. This step is optional but highly recommended.Shaoxing Wine (Chinese Cooking Wine) can be found at local Asian grocer. If you cannot find this you can omit from the marinade.