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Easy Sticky Teriyaki Chicken Stir Fry Recipe with Brown Rice for Quick Dinners

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A quick and easy sticky teriyaki chicken stir fry served with wholesome brown rice, perfect for busy weeknights. This recipe balances sweet and savory flavors with tender chicken and crunchy veggies.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil (or avocado oil)
  • 1 medium bell pepper, sliced
  • 1 medium carrot, thinly sliced
  • 1 cup broccoli florets (fresh or frozen)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon toasted sesame oil (optional)
  • 1 cup brown rice, rinsed
  • 2 ¼ cups water
  • Pinch of salt

Instructions

  1. Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 ¼ cups water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
  2. In a small bowl, whisk together ½ cup soy sauce, ¼ cup water, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil (if using). In a separate small cup, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Set both aside.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, cooking for about 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from pan and set aside.
  4. In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant but not burnt. Toss in the sliced bell pepper, carrot, and broccoli florets. Stir-fry for 4-5 minutes until veggies are tender-crisp.
  5. Return the chicken to the pan with the vegetables. Pour the sauce mixture over everything. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and veggies in a glossy, sticky glaze.
  6. Stir in sliced green onions, remove from heat, and serve immediately over the fluffy brown rice.

Notes

If the sauce thickens too much, add a splash of water to loosen it. Do not overcrowd the pan when searing chicken; cook in batches if needed. Use chicken thighs for juicier results. Fresh ginger adds better flavor than bottled. Cornstarch slurry is essential for thickening the sauce properly.

Nutrition

Keywords: teriyaki chicken, stir fry, brown rice, quick dinner, easy recipe, sticky sauce, healthy meal, weeknight dinner

Find it online: https://norasfoods.com/easy-sticky-teriyaki-chicken-stir-fry-recipe-with-brown-rice-for-quick-dinners/