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- 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup soy sauce - 1/4 cup teriyaki sauce - 1 tablespoon honey or brown sugar - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 tablespoons water - Green onions, chopped (for garnish) - Sesame seeds (for garnish)

Teriyaki Chicken Stir-Fry with Bell Peppers

Discover the deliciousness of Sweet & Savory Teriyaki Chicken Stir-Fry, a perfect blend of sweet and savory that will delight your taste buds. This easy recipe features tender chicken and vibrant vegetables, all coated in a rich teriyaki sauce. Ideal for busy weeknights, it’s not only quick to prepare but also a healthy meal packed with protein and nutrients. Get ready to savor this colorful dish that’s sure to become a kitchen favorite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/4 cup soy sauce (low sodium preferred)

1/4 cup teriyaki sauce

1 tablespoon honey or brown sugar (optional, for added sweetness)

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or noodles (for serving)

Instructions
 

Prepare the Chicken: In a medium bowl, toss the chicken pieces with a pinch of salt and pepper. Set aside to marinate for about 10 minutes.

    Make the Sauce: In a small bowl, combine soy sauce, teriyaki sauce, honey (or brown sugar), and sesame oil. Mix well and set aside.

      Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant. Then, add the sliced red and yellow bell peppers and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

          Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir to combine. Bring to a gentle simmer.

            Thicken the Sauce: Add the cornstarch mixture to the skillet, stirring continuously until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, add a splash of water to reach your desired consistency.

              Serve: Remove from heat, garnish with sliced green onions and sesame seeds. Serve immediately over warm cooked rice or noodles.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings