Teriyaki Chicken Stir Fry

Step 1

For this recipe, it's important to prep your ingredients before you start cooking. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.

Step 2

Add the sauce ingredients to a medium bowl and whisk everything together.

Step 3

Cut your veggies and onion into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.

Step 4

Cut the chicken into 1" pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.

Step 5

In a deep skillet, over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.

Step 6

Add the chicken pieces (do not crowd the pan - I recommend doing 2 batches), shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.

Step 7

If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.

Step 8

Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.

Step 9

Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the pan off the heat. Serve immediately over rice or noodles.