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Teriyaki Chicken & Vegetable Stir-Fry
Bursting with delicious flavours, tender chicken and crisp vegetables, this tasty stir-fry is sure to be a hit with family and friends! This is the chicken version of my Teriyaki Beef & Vegetable Stir-Fry. It uses chicken thigh fillets, which are naturally very tender. This means that unlike the beef version, there is no need for velveting, which means that it comes together in less than 20 minutes! Perfect for weeknight dinners.
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Chicken, Stir Fries
Ingredients
Scale
For the teriyaki sauce:
- ½ tbsp corn flour (corn starch)
- 3 tbsps water
- 4 tbsps light soy sauce
- 4 tbsps mirin
- 2 tsps sugar
For the stir-fry:
- vegetable oil
- 320 g chicken thigh fillets (boneless, skinless), cut into strips or chunks
- 1 heaped teaspoon ginger paste
- 1 heaped teaspoon garlic paste
- 2 spring onions, chopped
- 1 red chilli, finely chopped, optional
- 2 bell peppers, sliced
- 150 g fine green beans, cut into thirds
Instructions
- Combine the corn flour and water in a small bowl and mix until smooth. Add the remaining teriyaki sauce ingredients and whisk until the sugar dissolves. Set aside.
- Once you get cooking, the stir-fry comes together very quickly, so it helps to have all your ingredients prepped and ready to go.
- Heat a splash of vegetable oil in a large, non-stick frying pan, sauté pan or wok over high heat. Add the chicken thigh strips and cook, tossing frequently, until cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
- Add another splash of vegetable oil. Add the spring onions, ginger and garlic and stir-fry for 30 seconds, then add the bell peppers, green beans and spring onions and stir-fry for a further 3 to 4 minutes, or until the vegetables are cooked but still crisp.
- Return the chicken to the pan, add the teriyaki sauce and toss to combine. Stir-fry for 2 to 3 minutes, or until a glossy sauce forms. Taste and adjust seasoning then serve with steamed rice and enjoy!
