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


  • 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


  • 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.