Chicken Teriyaki Stir-Fry with Carrots and Broccoli

Name: Chicken Teriyaki Stir-Fry with Carrots and Broccoli
Prep time: 16 min
Cook time: 14 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry, and cut into 1-inch (2.5 cm) pieces; 1 tbsp (15 ml) low-sodium soy sauce; 1 tsp (3 g) cornstarch; ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (60 ml) mirin; ¼ cup (60 ml) cold water; 2 tbsp (25 g) light brown sugar, packed; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (6 g) cornstarch; 2 medium (about 7 oz) (200 g) medium carrots, peeled and sliced on a diagonal ⅛-inch (3 mm) thick; 4 cups (about 10 oz) (300 g) broccoli florets, cut into bite-size florets about 1½ inches (4 cm) wide; 4 whole (60 g) green onions, white and light-green parts sliced ½-inch (1 cm) thick; dark green tops thinly sliced and kept separate; 3 cloves (10 g) garlic cloves, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tbsp (30 ml) neutral oil with a high smoke point (avocado, canola, or peanut), divided into two 1-tbsp (15 ml) portions; 3 tbsp (45 ml) water, for steaming the broccoli; 1 tsp (5 ml) toasted sesame oil; 2 tsp (6 g) toasted sesame seeds; 4 cups (740 g) cooked short-grain or jasmine rice, hot, for serving (optional)

From the MyKitchenBank Kitchen

Juicy bite-size chicken thighs, crisp-tender carrots and broccoli, all coated in a glossy homemade teriyaki sauce that comes together from pantry staples. Ready in about 40 minutes and great over steamed rice.

Prep: 16 min
Cook: 14 min
Wait: 10 min
Total: 40 min
Makes: 4 generous servings (about 6 cups stir-fry, before rice)

Jump to recipe ♡ Save

Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry, and cut into 1-inch (2.5 cm) pieces
1 tbsp (15 ml) low-sodium soy sauce
1 tsp (3 g) cornstarch
For the teriyaki sauce
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) mirin
¼ cup (60 ml) cold water
2 tbsp (25 g) light brown sugar, packed
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (6 g) cornstarch
For the stir-fry
2 medium (about 7 oz) (200 g) medium carrots, peeled and sliced on a diagonal ⅛-inch (3 mm) thick
4 cups (about 10 oz) (300 g) broccoli florets, cut into bite-size florets about 1½ inches (4 cm) wide
4 whole (60 g) green onions, white and light-green parts sliced ½-inch (1 cm) thick; dark green tops thinly sliced and kept separate
3 cloves (10 g) garlic cloves, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tbsp (30 ml) neutral oil with a high smoke point (avocado, canola, or peanut), divided into two 1-tbsp (15 ml) portions
3 tbsp (45 ml) water, for steaming the broccoli
To finish
1 tsp (5 ml) toasted sesame oil
2 tsp (6 g) toasted sesame seeds
4 cups (740 g) cooked short-grain or jasmine rice, hot, for serving (optional)

Equipment (7)

12-inch (30 cm) wok or large deep skillet with a lid that fits (or a baking sheet to cover)
Cutting board and sharp chef's knife
Medium mixing bowl for the chicken
Small bowl or 2-cup (480 ml) measuring cup for the sauce
Spatula or wok spatula
Instant-read thermometer
Fine grater or Microplane

Steps

Before you start

Start your rice first (or use leftover rice) so it is ready when the stir-fry is done; the cooking itself moves fast.
Cut everything before you turn on the heat. Once the wok is hot, there is no time to chop.
Pat the chicken dry with paper towels. Dry chicken browns instead of steaming.
Use a 12-inch (30 cm) wok or large deep skillet so the food cooks in a single layer rather than piling up.

1
Marinate the chicken
- Place the chicken pieces in a medium bowl.
- Add 1 tablespoon (15 ml) soy sauce and 1 teaspoon cornstarch.
- Toss with your hands or a spoon until every piece is lightly coated and no dry cornstarch remains.
- Set aside at room temperature for 10 minutes while you prep everything else.
+ Show details− Hide details
Ready when: Chicken looks evenly coated with a thin, slightly tacky film and no dry cornstarch
Tip: Don't marinate longer than 30 minutes at room temperature; keep it in the fridge if you need more time.
2
Prep the vegetables
- Slice the carrots on a diagonal about ⅛ inch (3 mm) thick so they cook as fast as the broccoli.
- Cut the broccoli into florets about 1½ inches (4 cm) wide.
- Slice the green onions, keeping the white and light-green parts in one pile and the dark green tops in another.
- Mince the garlic and finely grate the ginger and keep them together on the board.
+ Show details− Hide details
Ready when: Carrot slices are thin enough to bend slightly; broccoli florets are all a similar size
Tip: Uniform sizes matter in a stir-fry: big pieces stay raw while small ones overcook.
3
Whisk the sauce
- In a small bowl or measuring cup, combine ¼ cup (60 ml) soy sauce, ¼ cup (60 ml) mirin, ¼ cup (60 ml) cold water, 2 tablespoons (25 g) brown sugar, 1 tablespoon (15 ml) rice vinegar, and 2 teaspoons cornstarch.
- Whisk until the sugar and cornstarch dissolve and the liquid looks uniform with no powder at the bottom.
+ Show details− Hide details
Ready when: No cornstarch sludge remains at the bottom of the bowl
Tip: Keep the sauce next to the stove and re-whisk right before pouring, because the cornstarch settles quickly.
4
Sear the chicken
- Heat a 12-inch (30 cm) wok or large skillet over high heat for about 2 minutes until a drop of water sizzles and evaporates instantly.
- Add 1 tablespoon (15 ml) oil and swirl to coat.
- Add half the chicken in a single layer and leave it untouched for 1½ minutes until golden underneath.
- Stir and cook another 1½ minutes, then transfer to a clean plate.
- Repeat with the remaining chicken.
- The chicken will finish cooking later in the sauce.
+ Show details− Hide details
Ready when: Pieces are golden brown on the outside and mostly opaque; the centers may still be slightly pink
Tip: Crowding the pan drops the temperature and steams the chicken, so cook it in two batches.
5
Stir-fry the carrots
- Reduce the heat to medium-high.
- Add the remaining 1 tablespoon (15 ml) oil, then the carrots and the white and light-green onion pieces.
- Stir-fry constantly for 2 minutes, scraping up any browned bits from the pan.
+ Show details− Hide details
Ready when: Carrots are bright orange and just beginning to soften at the edges but still firm
6
Steam the broccoli
- Add the broccoli and 3 tablespoons (45 ml) water to the pan.
- Immediately cover with a lid and cook for 2 minutes.
- Remove the lid and stir-fry for 30 seconds more so the remaining water evaporates.
+ Show details− Hide details
Ready when: Broccoli is vivid green and a knife tip pierces a stem with slight resistance
Tip: If you don't have a lid, cover with a baking sheet.
7
Add garlic and ginger
- Push the vegetables to the sides of the pan to clear a space in the center.
- Add the garlic and ginger and stir them in the hot center for 20 to 30 seconds, then mix them through the vegetables.
+ Show details− Hide details
Ready when: Strong fragrant aroma of garlic and ginger, with no browning
Tip: Burnt garlic turns bitter, so move on to the sauce as soon as you smell it.
8
Add chicken and sauce
- Return the chicken and any juices from the plate to the pan.
- Re-whisk the sauce and pour it in.
- Stir continuously for 2 to 3 minutes while the sauce bubbles, thickens, and coats the chicken and vegetables.
+ Show details− Hide details
Ready when: Sauce is glossy and thick enough to coat the back of a spoon; the largest piece of chicken reads 165°F (74°C) and is white throughout
Tip: If the sauce gets too thick, stir in 1 to 2 tablespoons of water.
9
Finish and garnish
- Remove the pan from the heat.
- Drizzle in the sesame oil and toss once.
- Scatter the dark green onion tops and sesame seeds over the top.
+ Show details− Hide details
Ready when: Sesame aroma rises and the green onions are bright and fresh
Tip: Add sesame oil off the heat because its flavor fades and turns bitter when overheated.
10
Serve
- Spoon the stir-fry over hot cooked rice, dividing it among 4 bowls, and spoon any extra sauce from the pan on top.
- Serve immediately.

Good to know

Tips

Thighs stay juicy and tender in high heat, but trim off large pieces of fat first so they don't cause flare-ups or greasy sauce.
Don't skip the two-batch sear; it gives you browned, flavorful chicken instead of pale, steamed pieces.
For a stronger glaze, let the sauce bubble for an extra 30 seconds, but stir constantly so the sugar doesn't scorch.
Taste the sauce before serving; if it's too salty for you, a small splash of water or squeeze of lime balances it.

Make ahead

"The sauce can be whisked up to 3 days ahead and refrigerated in a sealed jar; shake well before using. The chicken can be cut and tossed with its soy sauce and cornstarch up to 24 hours ahead and refrigerated, and the vegetables can be cut a day ahead and kept in airtight containers."

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months, though the broccoli will be softer after thawing. Reheat in a skillet over medium heat with 1 to 2 tablespoons of water for 3 to 4 minutes until steaming hot (165°F/74°C), or in the microwave in 1-minute bursts, stirring between each.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cook it slightly less (about 1 minute per batch) to avoid dryness; it will be leaner and less juicy.
mirin → dry sherry or dry white wine plus ½ teaspoon extra sugar. Mirin is sweeter, so add the extra sugar to compensate.
low-sodium soy sauce → tamari or coconut aminos. Tamari makes this gluten-free; coconut aminos is sweeter and less salty, so reduce the brown sugar to 1 tablespoon.
broccoli florets → snap peas, bell pepper strips, or green beans. Cut green beans small and steam them 1 minute longer; snap peas and peppers need only 1 minute of cooking.