Go Back
Top-down view of Teriyaki Chicken Stir Fry in a white bowl, showing seared golden chicken and vibrant vegetables. (Teriyaki Chicken Stir Fry)

Teriyaki Chicken Stir Fry: The Ultimate Glossy Dark Glaze Recipe

A professional-grade Teriyaki Chicken Stir Fry featuring golden-brown seared chicken, charred broccoli, and a thick, dark amber glaze served over fluffy jasmine rice. Perfect for home cooks seeking restaurant-quality results.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast 680g, cut into 1-inch cubes
  • 2 cups Broccoli Florets 150g, fresh
  • 1 large Red Bell Pepper 150g, sliced into strips
  • 2 medium Carrots 120g, julienned
  • 1/2 cup Soy Sauce 120ml, low-sodium
  • 1/3 cup Dark Brown Sugar 65g
  • 1 tbsp Fresh Ginger 15g, grated
  • 3 cloves Garlic minced
  • 1 tbsp Cornstarch 8g, mixed with 2 tbsp water
  • 1.5 cups Jasmine Rice 300g, dry

Equipment

  • 1 Carbon Steel Wok or Cast-Iron Skillet Essential for high-heat searing.
  • 1 Fine Mesh Strainer For rinsing jasmine rice.

Method
 

Preparation
  1. Rinse jasmine rice until water runs clear. Combine with 2.25 cups (540ml) water, bring to boil, then simmer covered for 15 minutes. Let rest for 5 minutes.
  2. Pat chicken cubes dry. Heat oil in a wok over high heat. Sear chicken in batches until golden-brown and cooked through. Remove from pan.
  3. In the same pan, stir-fry broccoli for 2 minutes until charred. Add bell peppers and carrots, cooking for 90 seconds until crisp-tender.
  4. Add sauce ingredients to the pan. Bring to simmer, add cornstarch slurry, and stir until thick and glossy. Toss chicken back in to coat. Serve over rice garnished with sesame seeds and scallions.

Notes

Always pat your chicken dry to ensure a proper sear.
Use a high-smoke point oil like avocado or vegetable oil for the best char on the broccoli.