Quick and Teriyaki Chicken Stir-Fry

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 broccoli crown, cut into florets
• 1 carrot, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2/3 cup teriyaki sauce
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 0 cooked white rice, for serving

Method

1. 1

   Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.

2. 2

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat until shimmering.

   2:00 · heat oil
3. 3

   Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6 to 7 minutes.

   6:00 · cook chicken
4. 4

   Transfer the chicken to a plate and set aside, leaving any drippings in the skillet.

5. 5

   Add the bell pepper, broccoli, and carrot to the skillet and stir-fry until crisp-tender, about 5 minutes.

   5:00 · stir-fry vegetables
6. 6

   Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

   0:30 · cook garlic and ginger
7. 7

   Return the chicken to the skillet and pour in the teriyaki sauce, stirring to coat everything evenly.

8. 8

   Simmer until the sauce thickens slightly and clings to the chicken and vegetables, about 3 minutes.

   3:00 · simmer in sauce
9. 9

   Remove from heat and sprinkle with sliced green onions and sesame seeds.

10. 10

    Serve hot over steamed white rice.