Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
Special Equipment Needed:
- Large skillet or wok
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and stir-fry for 5-7 minutes until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the sliced bell peppers and onion to the skillet and stir-fry for 3-4 minutes until slightly softened.
5. Add the minced garlic and stir-fry for an additional 30 seconds.
6. In a small bowl, whisk together the cornstarch, soy sauce, brown sugar, water, rice vinegar, sesame oil, and black pepper.
7. Pour the sauce into the skillet and stir to combine with the vegetables.
8. Add the cooked chicken back into the skillet and stir to coat with the sauce.
9. Cook for an additional 2-3 minutes until the sauce has thickened and the chicken and vegetables are coated.
10. Serve the teriyaki chicken stir fry over cooked white rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 7g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 1116mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 19g
Protein: 29g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Bell peppers and onion can be substituted with any vegetables of your choice.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or broccoli to the stir fry for additional vegetables.
- Use honey instead of brown sugar for a sweeter sauce.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Slice the chicken into thin strips for faster cooking.
- Cook the chicken in batches if your skillet is not large enough to prevent overcrowding.
- Make sure to whisk the cornstarch into the sauce thoroughly to prevent lumps.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the teriyaki chicken stir fry in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the teriyaki chicken stir fry in a large bowl or on individual plates over a bed of cooked white rice.
Garnishes:
Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
Serve with a side of steamed vegetables or a side salad for a complete meal.
Suggested Side Dishes:
- Steamed broccoli or green beans
- Cucumber salad with sesame dressing
- Edamame
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, whisk together an additional tablespoon of cornstarch with water and add it to the skillet.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor Profiles:
Sweet, savory, umami
Serving Suggestions:
Serve the teriyaki chicken stir fry as a main dish for a quick and easy weeknight dinner.
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Region: Japanese