Quick chicken veggie dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless skinless chicken breasts
02 -
1/2 teaspoon garlic powder
03 -
Pepper to taste
04 -
3 tablespoons cornstarch
05 -
3 tablespoons olive oil, divided
06 -
1/2 medium onion
07 -
2 cups broccoli florets
08 -
1/2 red bell pepper
→ Teriyaki Sauce
09 -
1/2 cup chicken broth
10 -
3 tablespoons mirin
11 -
2 tablespoons soy sauce
12 -
1 teaspoon rice vinegar (or apple cider vinegar)
13 -
1/4 cup (packed) brown sugar
14 -
1 tablespoon cornstarch
15 -
1 teaspoon grated fresh ginger
16 -
2 cloves garlic, minced
# Instructions:
01 -
Before you start cooking, get all your ingredients ready. Cut the veggies into bite-sized pieces (keep the broccoli pieces small so they cook quickly). Slice the chicken into 1-inch pieces and set aside.
02 -
In a medium bowl, whisk together all the sauce ingredients - chicken broth, mirin, soy sauce, vinegar, brown sugar, cornstarch, grated ginger, and minced garlic. Set this aside for later.
03 -
Put your chicken pieces in a bowl and sprinkle with garlic powder and pepper. Stir to coat all the pieces. Add the cornstarch and toss until the chicken is evenly coated.
04 -
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Once hot, add half the chicken, shaking off excess cornstarch before adding to the pan. Cook for about 4 minutes, then flip and cook another 3-4 minutes until browned and cooked through. Transfer to a plate.
05 -
Add the remaining tablespoon of oil to the pan and cook the second batch of chicken the same way. Once done, transfer to the plate with the first batch.
06 -
If your pan is dry, add a small splash (about a teaspoon) of olive oil. Add the onions and cook for 1 minute, stirring occasionally. Add the broccoli and bell peppers, and cook for about 3 minutes, stirring often, until the veggies are tender-crisp. Cook a bit longer if you prefer softer vegetables.
07 -
Return the cooked chicken to the pan with the vegetables. Give your sauce a quick whisk and pour it in. Let everything bubble together until the sauce thickens (usually less than a minute), stirring constantly so all ingredients get coated. Remove from heat and serve immediately.
# Notes:
01 -
This stir fry pairs perfectly with rice - start cooking the rice before you begin the stir fry so it's ready at the same time.
02 -
Mirin is a sweet Japanese rice wine found in the Asian foods section of most grocery stores (near soy sauce).
03 -
For easier grating, keep fresh ginger in the freezer and use a Microplane grater to quickly grate what you need.