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Ingredients
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup teriyaki sauce
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 cups mixed vegetables (such as broccoli, carrots, snap peas)
– 2 teaspoons grated fresh ginger
– Salt and pepper, to taste
– Cooked rice or noodles, for serving
– Sesame seeds and chopped green onions, for garnish (optional)
Instructions
1. Prepare ingredients: Cut chicken into bite-sized pieces. Slice onion, bell pepper, and prepare mixed vegetables.
2. Marinate chicken: In a medium bowl, whisk together teriyaki sauce and grated ginger. Add chicken and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Heat oil and cook chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, letting any excess liquid drip off. Cook chicken until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
4. Cook aromatics and vegetables: In the same skillet, add remaining 1 tablespoon of vegetable oil. Add sliced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute. Add mixed vegetables and bell pepper, and cook until tender-crisp, about 3-4 minutes.
5. Return chicken, add teriyaki sauce: Add cooked chicken back to skillet. Pour in remaining teriyaki sauce (from marinade) and stir to coat.
6. Season and serve: Season with salt and pepper to taste. Serve over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Tips and Variations
– Use a wok or large skillet with a non-stick surface to prevent sticking.
– Add other vegetables, such as mushrooms or zucchini, to the stir-fry.
– Use different seasonings, such as soy sauce or sriracha, to change up the flavor.
– Serve with sliced green onions and sesame seeds for added flavor and texture.