Stir-Fried Teriyaki Chicken

Beef or pork is a wonderful substitute in this recipe. Add some broccoli florets for added texture.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¾ cup low-sodium soy sauce
  • ¾ cup water
  • 1 Tbsp. mirin
  • 1 Tbsp. sake
  • 3 Tbsp. light brown sugar
  • 2 tsp. granulated sugar
  • ¾ Tbsp. minced garlic
  • 4 scallions, chopped, white and green parts divided
  • ¼ cup minced ginger
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips approximately 1¼–2" long
  • 2 Tbsp. peanut oil
  • 2 cloves garlic, peeled and crushed
  • ¼ tsp. crushed red pepper
  • 3 cups cooked white rice

Directions

  • In a large bowl, combine soy sauce, water, mirin, sake, brown sugar, granulated sugar, garlic, scallion whites, and ginger. Store half the teriyaki sauce mixture in a sealed container in the refrigerator. Combine chicken in bowl with the remainder of the teriyaki sauce mixture and marinate in the refrigerator for 30 minutes.
  • Heat a wok or medium skillet on medium-high heat until it is almost smoking. Add oil. When oil is hot, add garlic and crushed red pepper. Stir-fry for 30 seconds.
  • Add chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked—about 3–4 minutes.
  • Add reserved marinade into pan. Reduce heat and cook, stirring occasionally for an additional 2 minutes or until chicken is fully cooked and nicely glazed with sauce. Serve hot over rice, garnishing with scallion greens.

Recipe Information

Serves: 4

Ingredients

  • ¾ cup low-sodium soy sauce
  • ¾ cup water
  • 1 Tbsp. mirin
  • 1 Tbsp. sake
  • 3 Tbsp. light brown sugar
  • 2 tsp. granulated sugar
  • ¾ Tbsp. minced garlic
  • 4 scallions, chopped, white and green parts divided
  • ¼ cup minced ginger
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips approximately 1¼–2" long
  • 2 Tbsp. peanut oil
  • 2 cloves garlic, peeled and crushed
  • ¼ tsp. crushed red pepper
  • 3 cups cooked white rice

Directions

  • In a large bowl, combine soy sauce, water, mirin, sake, brown sugar, granulated sugar, garlic, scallion whites, and ginger. Store half the teriyaki sauce mixture in a sealed container in the refrigerator. Combine chicken in bowl with the remainder of the teriyaki sauce mixture and marinate in the refrigerator for 30 minutes.
  • Heat a wok or medium skillet on medium-high heat until it is almost smoking. Add oil. When oil is hot, add garlic and crushed red pepper. Stir-fry for 30 seconds.
  • Add chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked—about 3–4 minutes.
  • Add reserved marinade into pan. Reduce heat and cook, stirring occasionally for an additional 2 minutes or until chicken is fully cooked and nicely glazed with sauce. Serve hot over rice, garnishing with scallion greens.

Nutrition Information

Nutrition Information
Amount per serving
Calories410
Total Fat10g
Saturated Fat2g
Cholesterol85mg
Sodium1700mg
Total Carbohydrate45g
Dietary Fiber1g
Sugars8g
Protein32g