Go stir-fry crazy with this healthy, filling, and flavorful Teriyaki Chicken Stir Fry recipe! The secret is in my special tasty brown sauce and delicious marinade. It's super easy to make and it's perfect for those nights when you are pressed for time.
2chicken breasts skinless and boneless, cut into bite-size cubes
3scallionsthinly sliced, all of the white and a little the green parts.
2clovesof garlic finely minced
1inchpiece gingerpeeled, finely minced or grated using a zester
1tablespoonlow-sodium soy sauce
2tablespoonssugar
1 ¼teaspoonskosher saltdivided
¼teaspoonground black pepper
1 ⅓tablespoonscornstarchdivided
1tablespoondry sherry
1tablespoonsesame oil
3tablespoonsolive oildivided
5-6cupsbroccoli floretsabout 3 stalks
4ounceswater chestnutssliced and drained
½teaspoonred chili flakes
1tablespoonhoisin sauce
½cupcashewsoptional garnish
1-2scallionsgreen part only, sliced, optional
Instructions
Add the chicken, scallions, garlic, ginger, low sodium soy sauce, sugar, one teaspoon cornstarch, one teaspoon kosher salt, sherry, and sesame oil to a medium-size bowl or gallon-size plastic bag. Make sure the meat is covered with the marinade and let it sit at room temperature for at least fifteen minutes.
Heat a large non-stick skillet or wok over high heat. Add one tablespoon of olive oil. When the pan is hot, add the broccoli, two tablespoons of water, and one-fourth teaspoon each of salt and pepper. Stir-fry until the broccoli is bright green but still crisp. This should take approximately two minutes. Remove the broccoli from the pan and set aside.
Make sure your skillet is still hot, and then add two more tablespoons of olive oil. Add the chicken, and marinade mixture, and chili flakes, and let everything cook. Stir frequently. Depending on the size of your pieces, this should take no more than four minutes.
Add the sliced water chestnuts, then add the broccoli and mix well.
Mix the hoisin sauce with one-half cup of water and one tablespoon of cornstarch and pour it into the skillet. Bring it to a boil to thicken. If the sauce is too thick, add a little more water. Taste, then season with additional salt and pepper if necessary.
Serve immediately. Optional, garnish with cashews and/or sliced scallions.
Notes
To make it ahead, make the marinade and add the chicken and scallions. Then cover and refrigerate for up to 24 hours. Then when you are ready to finish it, proceed with the recipe as directed. Store leftovers covered in the refrigerator. This dish is just as delicious reheated the next day. I do not recommend freezing it. If you don't have sherry, you can substitute white wine, brandy, or Miran, a Chinese cooking rice wine. You can also substitute rice wine vinegar or even apple cider if you don't want to add any alcohol. I used fresh broccoli in this recipe, but you can use frozen broccoli too! Just let it thaw and pat dry with a paper towel first. This recipe comes together quickly, so have all of your ingredients prepped and ready before you start the stir-fry process. You can substitute chicken thighs or dark meat for the breasts. Use what you and your family like. If you have a wok, by all means, use it. I don't have one and just use my trusty non-stick skillet. It works fine.