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Teriyaki chicken is what I like to call “homemade take out.”  It sounds like you should pick it up at your favorite Asian restaurant, but it is easily made at home.  The problem with the teriyaki I have made in the past is, it is lacking flavor.  This sauce does not have that problem, that is for sure!  If it errors on one side, it would be that it has A LOT of flavor, so be careful.

  • Teriyaki Sauce

  • 2 Tbs. cornstarch
  • 2 Tbs. cold water
  • 3/4 cup brown sugar
  • 1 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 6-8 cloves garlic, minced or pressed
  • 1 inch piece of ginger, minced or grated
  • 1/2 tsp. black pepper
  • Chicken Stir Fry

  • 2-3 Tbs. sesame oil
  • 3 boneless chicken breasts or 6 boneless chicken thighs, cut in bite size pieces
  • 1 onion, diced
  • 1 red pepper, sliced
  • sesame seeds and red pepper flakes as a garnish

When I made this dish I only used about 1 cup of the sauce directly in the stir fry and left the rest on the side to be applied with discretion.  Since there was so much flavor going on, I ended up with some left over sauce (an unexpected bonus!) which stores great in the refrigerator for a few weeks and it will make another quick meal!

Teriyaki Chicken Stir Fry

adapted from all

In a small sauce pan stir together the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper.  Heat on medium high, whisking frequently until the sauce thickens.  Once the sauce thickens remove from the heat.

In a large fry pan heat the oil over medium high heat.  Add the chicken and stir fry for 3-5 minutes.  Add in the onion and pepper.  Cook until the chicken is done and the onion and peppers are just getting soft, 4-5 minutes.

Pour about 1 cup of sauce over the chicken stir fry and stir to combine.  Serve over rice or quinoa, using extra sauce as desired, and garnishing with sesame seeds and red pepper flakes.