This recipe uses simple, readily available ingredients to create a flavor-packed and satisfying meal. Here’s what you’ll need to gather for your Sizzling Teriyaki Chicken Stir-Fry:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Chicken thighs will yield a more tender and flavorful result due to their higher fat content, but chicken breasts are a leaner option.
• 1 tablespoon sesame oil. Sesame oil adds a nutty and aromatic flavor to the chicken and helps to prevent sticking during stir-frying.
• 1 tablespoon cornstarch. Cornstarch helps to create a light coating on the chicken, which aids in browning and creates a slightly crispy texture when stir-fried.
• 1/2 teaspoon salt. Salt enhances the flavor of the chicken and seasons it from within.
• 1/4 teaspoon black pepper. Black pepper adds a subtle warmth and spice to the chicken.

For the Teriyaki Sauce:

• 1/2 cup soy sauce (low sodium preferred). Soy sauce is the base of teriyaki sauce, providing its signature savory and umami flavor. Low sodium soy sauce is recommended to control the saltiness of the dish.
• 1/4 cup mirin (sweet rice wine). Mirin adds sweetness, depth of flavor, and a subtle tang to the teriyaki sauce. If you don’t have mirin, you can substitute it with dry sherry or rice vinegar mixed with a teaspoon of sugar.
• 1/4 cup sake (optional, but recommended). Sake adds a subtle fruity and complex flavor to the teriyaki sauce. If you don’t have sake, you can simply omit it or substitute it with chicken broth or water.
• 1/4 cup brown sugar, packed. Brown sugar provides sweetness and a molasses-like richness to the teriyaki sauce. Packed brown sugar ensures accurate measurement.
• 2 tablespoons honey. Honey adds a floral sweetness and a glossy sheen to the teriyaki sauce.
• 2 cloves garlic, minced. Garlic adds a pungent and aromatic flavor to the teriyaki sauce. Freshly minced garlic is always preferred for the best flavor.
• 1 tablespoon fresh ginger, grated. Fresh ginger adds a warm, spicy, and slightly citrusy flavor to the teriyaki sauce. Grating ginger releases its flavor more effectively than mincing.
• 1 tablespoon cornstarch. Cornstarch is used to thicken the teriyaki sauce to a desirable consistency.
• 2 tablespoons water. Water is used to create a cornstarch slurry, which prevents lumps when added to the hot sauce.

For the Stir-Fry:

• 2 tablespoons vegetable oil or canola oil. Vegetable or canola oil are neutral oils with a high smoke point, making them ideal for stir-frying at high heat.
• 1 large onion, sliced. Onion adds a savory base flavor and a slightly sweet note to the stir-fry.
• 2 bell peppers (any color), sliced. Bell peppers add vibrant color, sweetness, and a crisp texture to the stir-fry. You can use a mix of colors for visual appeal.
• 2 carrots, julienned or thinly sliced. Carrots add sweetness, crunch, and a bright orange color to the stir-fry.
• 2 cups broccoli florets. Broccoli florets add a healthy dose of vegetables, a slightly bitter flavor, and a satisfying texture to the stir-fry.
• 1 cup snap peas or snow peas. Snap peas or snow peas add a delicate sweetness and a crisp-tender texture to the stir-fry.
• 2 green onions, thinly sliced, for garnish. Green onions add a fresh, mild onion flavor and a vibrant green garnish to the finished dish.
• Sesame seeds, for garnish (optional). Sesame seeds add a nutty flavor and a visual appeal to the finished stir-fry.
• Cooked rice or noodles, for serving. Rice or noodles are the perfect base for serving the teriyaki chicken stir-fry. White rice, brown rice, jasmine rice, egg noodles, ramen, or udon noodles all work well.