Best Ever Stir-Fried Teriyaki Chicken

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This recipe for Stir Fried Teriyaki Chicken is perfection! Also it is very easy to throw together. It took me about an hour from start to finish (not including marinating time). The flavor was great. This was the first time I have used sake and mirin in a sauce and it really made a difference. I love the recipes from so wanted to share this one!

¾ cup low-sodium soy sauce
¾ cup water
1 Tbsp. mirin
1 Tbsp. sake
3 Tbsp. light brown sugar
2 tsp. granulated sugar
¾ Tbsp. minced garlic
4 scallions, chopped, white and green parts divided
¼ cup minced ginger
1 lb. boneless, skinless chicken breasts, cut into thin strips approximately 1¼–2" long
2 Tbsp. peanut oil - I used sesame oil
2 cloves garlic, peeled and crushed
¼ tsp. crushed red pepper
3 cups cooked white rice


-In a large bowl, combine soy sauce, water, mirin, sake, brown sugar, granulated sugar, garlic, scallion whites, and ginger. Store half the teriyaki sauce mixture in a sealed container in the refrigerator. Combine chicken in bowl with the remainder of the teriyaki sauce mixture and marinate in the refrigerator for 30 minutes.

-Heat a wok or medium skillet on medium-high heat until it is almost smoking. Add oil. When oil is hot, add garlic and crushed red pepper. Stir-fry for 30 seconds.

-Add chicken. Let brown briefly, then stir-fry, moving the chicken around the pan until it turns white and is nearly cooked—about 3–4 minutes.

-Add reserved marinade into pan. Reduce heat and cook, stirring occasionally for an additional 2 minutes or until chicken is fully cooked and nicely glazed with sauce. Serve hot over rice, garnishing with scallion greens.

YUM!!! Share photos and comments below!

Link to recipe --->


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