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15-Minute Chicken Teriyaki Stir-Fry

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Level: Easy

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Description

This Chicken Teriyaki Stir-fry is quick and easy to make with your own homemade teriyaki sauce, and filled with crisp rainbow veggies!

Ingredients

  • FOR THE TERIYAKI SAUCE:
  • 6 tablespoons, 2 teaspoons, 4-⅝ pinches Mirin
  • 3 tablespoons, 1 teaspoon, 2-⅓ pinches Japanese Soy Sauce
  • 1-½ Tablespoon Honey
  • FOR THE STIR-FRY:
  • 1 pound, 1-⅔ ounces, weight Chicken, Cut In Bite-size Pieces
  • ½ teaspoons Salt
  • 1 teaspoon Ground Ginger
  • 3 Tablespoons Vegetable Oil, Divided
  • 1 head Broccoli, Florets Cut In Bite-size Pieces, Stalk Peeled And Sliced
  • 2  Red Bell Peppers, Sliced
  • 2  Carrots, julienned
  • Sesame Seeds, For Garnish

Preparation

Combine the ingredients for the teriyaki sauce in a sauce pan. Let simmer for about 10 minutes, until thickened and a bit sticky.

Season chicken with salt and ground ginger. Heat 1 tablespoon oil in a wok and cook chicken over medium-high heat for 3–5 minutes, until just cooked through. Remove chicken from wok.

Heat remaining 2 tablespoons oil in the wok over high heat and add vegetables. Cook for 1 minute on high heat, then lower to medium-high and cook for another 3–5 minutes, until veggies have softened a little bit but are still crispy.

Add chicken, stir and allow it to heat back up. Add teriyaki sauce and mix well. Sprinkle some sesame seeds on top and serve.

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