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Teriyaki Chicken Stir-Fry with Rice
Asian

Teriyaki Chicken Stir-Fry with Rice

Glossy sweet-savory chicken with peppers and snap peas over jasmine rice. Faster than delivery.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • quick
  • kid-friendly

Ingredients

For 4 servings

  • chicken thighs20 oz
  • jasmine rice1 cup
  • bell pepper2 piece
  • snap peas3 cup
  • soy sauce4 tbsp
  • honey4 tbsp
  • rice vinegar2 tsp
  • garlic4 clove
  • fresh ginger2 tsp
  • toasted sesame oil2 tsp
  • vegetable oil2 tbsp
  • cornstarch2 tsp
  • scallion2 piece
  • sesame seeds1 tsp

You'll need

skillet · pot · bowl

Method

  1. Cook rice per package.

    18 min · boil

  2. Whisk soy sauce, honey, vinegar, and cornstarch with 2 tablespoons water for sauce.

    2 min · prep

  3. Slice pepper into strips. Trim snap peas. Grate ginger, mince garlic.

    4 min · prep

  4. Heat vegetable oil in a skillet over high. Stir-fry chicken 5 minutes until browned.

    5 min · fry

  5. Add pepper and snap peas, stir-fry 2 minutes.

    2 min · fry

  6. Add garlic and ginger, cook 30 seconds.

    1 min · fry

  7. Pour in sauce, simmer and toss until glossy, 1 minute. Drizzle sesame oil.

    2 min · simmer

  8. Serve over rice. Top with sliced green onion and sesame seeds.

    2 min

Serving suggestion

A side of cucumber slices dressed in rice vinegar refreshes the plate.

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