Typically I never have any ingredients on hand when I’m wanting to try out a new dish. I broke out a cookbook from America’s Test Kitchen and found the Chicken Teriyaki Stir Fry. Luckily I had the majority of the ingredients on hand to try out. I just didn’t included jalapeños since my kids don’t like spicy food. This recipe was a hit with my family as well as my friend who tried it today. 🙂
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1/4 cup sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 4 (6-ounce) boneless, skinless chicken breast, trimmed and sliced thin
- 1 red or green bell pepper, stemmed, seeded, and sliced thin
- 3 scallions, sliced thin
- Salt and Pepper
- Whisk soy sauce, mirin, sugar, ginger, and cornstarch together in bowl.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking.
- Pat chicken dry with paper towels.Season with salt and pepper.
- Add half of chicken to skillet, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to plate.
- Repeat with 2 teaspoons oil and cook remaining chicken.
- Return chicken and any accumulated juices to skillet and toss to combine.
- Whisk soy sauce mixture to recombine.
- Add to skillet and cook, stirring constantly, until slightly thickened, about 1 minute.
- Add bell peppers (I used green bell peppers since that is all I had in my fridge; although red bell peppers would make your meal look prettier).
- Garnish with scallions and serve.
Let me know if you enjoyed the Chicken Teriyaki Stir Fry.