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Minute Teriyaki Chicken Stir Fry Quick and Easy Meal

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To make this tasty dish, you need just a few key items: - 1 lb (450g) boneless, skinless chicken breasts, thinly sliced - 2 tablespoons vegetable oil - 1 bell pepper, sliced (any color) - 1 cup broccoli florets - 1 small carrot, julienned - 3 green onions, chopped - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Sesame seeds for garnish Each of these ingredients plays a role in building flavor. The chicken is the star, while the veggies add color and crunch. The sauce blends sweet and salty for a punch of taste. You can add a few extra touches to make your meal shine: - Sesame seeds - Chopped green onions - Crushed red pepper for heat These garnishes can add a nice finish to your dish. They also bring a pop of flavor and texture. To cook this stir fry, you will need: - A large skillet or wok - A sharp knife for slicing - A cutting board - Measuring cups and spoons Using the right tools helps you cook more efficiently. A large skillet or wok allows for even cooking, keeping everything nice and hot. Start by slicing 1 pound of boneless, skinless chicken breasts. Aim for thin pieces for quick cooking. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken slices. Cook for about 4 to 5 minutes. Stir often to avoid sticking. The chicken should turn golden brown and be cooked all the way through. After the chicken is cooked, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté for about 30 seconds until you smell the aroma. Next, toss in 1 sliced bell pepper, 1 cup of broccoli florets, and 1 small julienned carrot. Stir-fry these veggies with the chicken for 3 to 4 minutes. You want them to be tender but still crisp. In a small bowl, mix 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of rice vinegar. Pour this mixture over the chicken and veggies in the skillet. Let it simmer for 2 to 3 minutes. This helps the flavors blend and the sauce to thicken. Then, stir in a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for about 1 minute until the sauce thickens further. Finally, remove the skillet from heat and fold in the chopped green onions. Enjoy your colorful, tasty stir-fry! When cooking chicken, start with thin slices. This helps it cook fast and evenly. Heat your pan well before adding the chicken. Use medium-high heat to get a nice sear. Avoid overcrowding the skillet; this can lead to steaming, not browning. Stir often to ensure all sides cook. Check for doneness; the chicken should be golden and no longer pink. To keep veggies crisp and tender, add them at the right time. Put them in the pan after the chicken cooks. Stir-fry for just a few minutes. This helps them stay bright and crunchy. Cut your vegetables into similar sizes for even cooking. You can also add a splash of water to the pan. This creates steam and helps cook them without burning. Teriyaki sauce is sweet and savory, so add flavors that match. Consider adding sesame oil for a nutty taste. You can also mix in some red pepper flakes for heat. Fresh herbs like cilantro or basil can bring freshness. For a crunch, sprinkle sesame seeds on top before serving. If you want a tangy kick, a squeeze of lime works well too. {{image_2}} You can swap out veggies in this dish. Use any fresh or frozen vegetables you like. Try snap peas, zucchini, or mushrooms. Mix colors for a pretty plate. Each vegetable brings a new taste. This way, you can pick what you enjoy most. Not in the mood for chicken? Use beef, shrimp, or tofu instead. Thinly slice beef or shrimp for quick cooking. For tofu, press it to remove water, then cut it into cubes. Each protein changes the flavor and texture. Feel free to experiment and find your favorite! To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great choice and tastes similar. For a vegan option, replace chicken with tofu and honey with maple syrup. Both changes keep the dish tasty and healthy. Enjoy your meal while sticking to your diet! To keep your Minute Teriyaki Chicken Stir Fry fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps to avoid steam buildup. Leftovers can last in the fridge for 3 to 4 days. Label the container with the date to track freshness. When you are ready to eat, reheat the stir fry on the stovetop. Use a medium heat to warm it up. Stir frequently to heat evenly. You can also use a microwave. Place the stir fry in a microwave-safe dish, cover it, and heat for 1 to 2 minutes. Check and stir halfway through to ensure it warms through. If you want to freeze your stir fry, use a freezer-safe container. Portion out individual servings for easy meals later. Leave some space at the top of the container as the food may expand when frozen. It’s best to eat frozen stir fry within 2 to 3 months for the best taste. To reheat from frozen, thaw it in the fridge overnight and then follow the reheating guidelines. To make Teriyaki sauce, mix together: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar Whisk these ingredients in a bowl until smooth. This sauce gives your chicken a sweet and savory kick. For more depth, add a bit of minced ginger or garlic. Yes, you can use frozen vegetables. They save time and are easy to add. Just remember that frozen veggies may release some water. This can thin your sauce a bit, so you might need to cook it longer for a thicker texture. You can serve this stir fry over: - Steamed jasmine rice - Noodles - Quinoa These sides soak up the sauce well. You can also add a side salad or steamed vegetables for extra crunch and color. This blog post covered how to make Minute Teriyaki Chicken Stir Fry. We looked at key ingredients, step-by-step cooking methods, and useful tips to improve your dish. I shared ideas for variations and how to store leftovers for future meals. Cooking is fun and easy with this recipe. Experiment with flavors and make it your own. Enjoy your stir fry!

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Looking for a quick meal that packs flavor and nutrition? You’ve found it! In this blog post, I’ll walk you through making Minute Teriyaki Chicken Stir Fry. With simple ingredients and easy steps, you can whip up a delicious dish in no time. Plus, I’ll share tips for customizing and storing your stir fry. Let’s dive into this tasty, healthy, and speedy recipe!

Ingredients

Main Ingredients for Minute Teriyaki Chicken Stir Fry

To make this tasty dish, you need just a few key items:

  • 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 bell pepper, sliced (any color)
  • 1 cup broccoli florets
  • 1 small carrot, julienned
  • 3 green onions, chopped
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Sesame seeds for garnish

Each of these ingredients plays a role in building flavor. The chicken is the star, while the veggies add color and crunch. The sauce blends sweet and salty for a punch of taste.

Optional Garnishes and Toppings

You can add a few extra touches to make your meal shine:

  • Sesame seeds
  • Chopped green onions
  • Crushed red pepper for heat

These garnishes can add a nice finish to your dish. They also bring a pop of flavor and texture.

Recommended Cooking Equipment

To cook this stir fry, you will need:

  • A large skillet or wok
  • A sharp knife for slicing
  • A cutting board
  • Measuring cups and spoons

Using the right tools helps you cook more efficiently. A large skillet or wok allows for even cooking, keeping everything nice and hot.

Step-by-Step Instructions

Preparing the Chicken

Start by slicing 1 pound of boneless, skinless chicken breasts. Aim for thin pieces for quick cooking. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken slices. Cook for about 4 to 5 minutes. Stir often to avoid sticking. The chicken should turn golden brown and be cooked all the way through.

Stir-Frying Process

After the chicken is cooked, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté for about 30 seconds until you smell the aroma. Next, toss in 1 sliced bell pepper, 1 cup of broccoli florets, and 1 small julienned carrot. Stir-fry these veggies with the chicken for 3 to 4 minutes. You want them to be tender but still crisp.

Adding the Sauces and Thickening

In a small bowl, mix 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of rice vinegar. Pour this mixture over the chicken and veggies in the skillet. Let it simmer for 2 to 3 minutes. This helps the flavors blend and the sauce to thicken. Then, stir in a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for about 1 minute until the sauce thickens further. Finally, remove the skillet from heat and fold in the chopped green onions. Enjoy your colorful, tasty stir-fry!

Tips & Tricks

Best Practices for Cooking Chicken

When cooking chicken, start with thin slices. This helps it cook fast and evenly. Heat your pan well before adding the chicken. Use medium-high heat to get a nice sear. Avoid overcrowding the skillet; this can lead to steaming, not browning. Stir often to ensure all sides cook. Check for doneness; the chicken should be golden and no longer pink.

How to Achieve Tender Vegetables

To keep veggies crisp and tender, add them at the right time. Put them in the pan after the chicken cooks. Stir-fry for just a few minutes. This helps them stay bright and crunchy. Cut your vegetables into similar sizes for even cooking. You can also add a splash of water to the pan. This creates steam and helps cook them without burning.

Ideal Flavor Combinations and Additions

Teriyaki sauce is sweet and savory, so add flavors that match. Consider adding sesame oil for a nutty taste. You can also mix in some red pepper flakes for heat. Fresh herbs like cilantro or basil can bring freshness. For a crunch, sprinkle sesame seeds on top before serving. If you want a tangy kick, a squeeze of lime works well too.

Variations

Substitute Vegetables for Customization

You can swap out veggies in this dish. Use any fresh or frozen vegetables you like. Try snap peas, zucchini, or mushrooms. Mix colors for a pretty plate. Each vegetable brings a new taste. This way, you can pick what you enjoy most.

Alternative Proteins for Teriyaki Stir Fry

Not in the mood for chicken? Use beef, shrimp, or tofu instead. Thinly slice beef or shrimp for quick cooking. For tofu, press it to remove water, then cut it into cubes. Each protein changes the flavor and texture. Feel free to experiment and find your favorite!

Dietary Modifications (Gluten-Free, Vegan, etc.)

To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great choice and tastes similar. For a vegan option, replace chicken with tofu and honey with maple syrup. Both changes keep the dish tasty and healthy. Enjoy your meal while sticking to your diet!

Storage Info

Best Practices for Storing Leftovers

To keep your Minute Teriyaki Chicken Stir Fry fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps to avoid steam buildup. Leftovers can last in the fridge for 3 to 4 days. Label the container with the date to track freshness.

Reheating Guidelines

When you are ready to eat, reheat the stir fry on the stovetop. Use a medium heat to warm it up. Stir frequently to heat evenly. You can also use a microwave. Place the stir fry in a microwave-safe dish, cover it, and heat for 1 to 2 minutes. Check and stir halfway through to ensure it warms through.

Freezing Tips for Meal Prepping

If you want to freeze your stir fry, use a freezer-safe container. Portion out individual servings for easy meals later. Leave some space at the top of the container as the food may expand when frozen. It’s best to eat frozen stir fry within 2 to 3 months for the best taste. To reheat from frozen, thaw it in the fridge overnight and then follow the reheating guidelines.

FAQs

How do I make Teriyaki sauce from scratch?

To make Teriyaki sauce, mix together:

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar

Whisk these ingredients in a bowl until smooth. This sauce gives your chicken a sweet and savory kick. For more depth, add a bit of minced ginger or garlic.

Can I use frozen vegetables in this stir fry?

Yes, you can use frozen vegetables. They save time and are easy to add. Just remember that frozen veggies may release some water. This can thin your sauce a bit, so you might need to cook it longer for a thicker texture.

What can I serve with Minute Teriyaki Chicken Stir Fry?

You can serve this stir fry over:

  • Steamed jasmine rice
  • Noodles
  • Quinoa

These sides soak up the sauce well. You can also add a side salad or steamed vegetables for extra crunch and color.

This blog post covered how to make Minute Teriyaki Chicken Stir Fry. We looked at key ingredients, step-by-step cooking methods, and useful tips to improve your dish. I shared ideas for variations and how to store leftovers for future meals.

Cooking is fun and easy with this recipe. Experiment with flavors and make it your own. Enjoy your stir fry!

To make this tasty dish, you need just a few key items: - 1 lb (450g) boneless, skinless chicken breasts, thinly sliced - 2 tablespoons vegetable oil - 1 bell pepper, sliced (any color) - 1 cup broccoli florets - 1 small carrot, julienned - 3 green onions, chopped - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Sesame seeds for garnish Each of these ingredients plays a role in building flavor. The chicken is the star, while the veggies add color and crunch. The sauce blends sweet and salty for a punch of taste. You can add a few extra touches to make your meal shine: - Sesame seeds - Chopped green onions - Crushed red pepper for heat These garnishes can add a nice finish to your dish. They also bring a pop of flavor and texture. To cook this stir fry, you will need: - A large skillet or wok - A sharp knife for slicing - A cutting board - Measuring cups and spoons Using the right tools helps you cook more efficiently. A large skillet or wok allows for even cooking, keeping everything nice and hot. Start by slicing 1 pound of boneless, skinless chicken breasts. Aim for thin pieces for quick cooking. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken slices. Cook for about 4 to 5 minutes. Stir often to avoid sticking. The chicken should turn golden brown and be cooked all the way through. After the chicken is cooked, add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Sauté for about 30 seconds until you smell the aroma. Next, toss in 1 sliced bell pepper, 1 cup of broccoli florets, and 1 small julienned carrot. Stir-fry these veggies with the chicken for 3 to 4 minutes. You want them to be tender but still crisp. In a small bowl, mix 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of rice vinegar. Pour this mixture over the chicken and veggies in the skillet. Let it simmer for 2 to 3 minutes. This helps the flavors blend and the sauce to thicken. Then, stir in a cornstarch slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook for about 1 minute until the sauce thickens further. Finally, remove the skillet from heat and fold in the chopped green onions. Enjoy your colorful, tasty stir-fry! When cooking chicken, start with thin slices. This helps it cook fast and evenly. Heat your pan well before adding the chicken. Use medium-high heat to get a nice sear. Avoid overcrowding the skillet; this can lead to steaming, not browning. Stir often to ensure all sides cook. Check for doneness; the chicken should be golden and no longer pink. To keep veggies crisp and tender, add them at the right time. Put them in the pan after the chicken cooks. Stir-fry for just a few minutes. This helps them stay bright and crunchy. Cut your vegetables into similar sizes for even cooking. You can also add a splash of water to the pan. This creates steam and helps cook them without burning. Teriyaki sauce is sweet and savory, so add flavors that match. Consider adding sesame oil for a nutty taste. You can also mix in some red pepper flakes for heat. Fresh herbs like cilantro or basil can bring freshness. For a crunch, sprinkle sesame seeds on top before serving. If you want a tangy kick, a squeeze of lime works well too. {{image_2}} You can swap out veggies in this dish. Use any fresh or frozen vegetables you like. Try snap peas, zucchini, or mushrooms. Mix colors for a pretty plate. Each vegetable brings a new taste. This way, you can pick what you enjoy most. Not in the mood for chicken? Use beef, shrimp, or tofu instead. Thinly slice beef or shrimp for quick cooking. For tofu, press it to remove water, then cut it into cubes. Each protein changes the flavor and texture. Feel free to experiment and find your favorite! To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great choice and tastes similar. For a vegan option, replace chicken with tofu and honey with maple syrup. Both changes keep the dish tasty and healthy. Enjoy your meal while sticking to your diet! To keep your Minute Teriyaki Chicken Stir Fry fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps to avoid steam buildup. Leftovers can last in the fridge for 3 to 4 days. Label the container with the date to track freshness. When you are ready to eat, reheat the stir fry on the stovetop. Use a medium heat to warm it up. Stir frequently to heat evenly. You can also use a microwave. Place the stir fry in a microwave-safe dish, cover it, and heat for 1 to 2 minutes. Check and stir halfway through to ensure it warms through. If you want to freeze your stir fry, use a freezer-safe container. Portion out individual servings for easy meals later. Leave some space at the top of the container as the food may expand when frozen. It’s best to eat frozen stir fry within 2 to 3 months for the best taste. To reheat from frozen, thaw it in the fridge overnight and then follow the reheating guidelines. To make Teriyaki sauce, mix together: - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar Whisk these ingredients in a bowl until smooth. This sauce gives your chicken a sweet and savory kick. For more depth, add a bit of minced ginger or garlic. Yes, you can use frozen vegetables. They save time and are easy to add. Just remember that frozen veggies may release some water. This can thin your sauce a bit, so you might need to cook it longer for a thicker texture. You can serve this stir fry over: - Steamed jasmine rice - Noodles - Quinoa These sides soak up the sauce well. You can also add a side salad or steamed vegetables for extra crunch and color. This blog post covered how to make Minute Teriyaki Chicken Stir Fry. We looked at key ingredients, step-by-step cooking methods, and useful tips to improve your dish. I shared ideas for variations and how to store leftovers for future meals. Cooking is fun and easy with this recipe. Experiment with flavors and make it your own. Enjoy your stir fry!

Minute Teriyaki Chicken Stir Fry

Get ready to whip up a delicious Minute Teriyaki Chicken Stir Fry in just 15 minutes! This quick and easy recipe combines tender chicken, vibrant veggies, and a mouthwatering teriyaki sauce that's sure to impress your family. Perfect for busy weeknights, learn how to create this flavorful dish that pairs wonderfully with rice or noodles. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 tablespoons vegetable oil

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 small carrot, julienned

3 green onions, chopped

1 tablespoon ginger, minced

2 cloves garlic, minced

1/4 cup low-sodium soy sauce

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Sesame seeds for garnish

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium-high heat.

    Add the sliced chicken to the skillet and cook for about 4-5 minutes, until it's golden brown and cooked through. Stir frequently to ensure even cooking.

      Once the chicken is done, add the minced ginger and garlic, and sauté for about 30 seconds until fragrant.

        Toss in the sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry the vegetables with the chicken for an additional 3-4 minutes until they are tender-crisp.

          In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this sauce over the chicken and vegetables in the skillet.

            Allow the mixture to simmer for 2-3 minutes to thicken slightly.

              Stir in the cornstarch slurry and cook until the sauce has thickened, about 1 minute.

                Remove from heat and fold in the chopped green onions.

                  Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 4 servings

                    - Presentation Tips: Serve the stir-fry over a bed of steamed jasmine rice or noodles. Garnish with sesame seeds and additional green onions for an appealing finish.

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