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Smartphone photo of Teriyaki Chicken Stir Fry showing the reflective glaze and vibrant green snap peas. (Teriyaki Chicken Stir Fry)

Teriyaki Chicken Stir Fry with Glossy Sauce and Charred Broccoli

An elite Teriyaki Chicken Stir Fry featuring golden-brown seared chicken, charred broccoli, and a thick, glossy dark brown glaze served over fluffy jasmine rice. Perfect restaurant-quality results in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American-Japanese, Asian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1.5 cups (300g) Jasmine Rice Rinsed until water runs clear
  • 1.75 cups (420ml) Water For rice
Stir Fry Components
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch chunks
  • 3 cups (225g) Broccoli Florets Fresh
  • 1 large (150g) Red Bell Pepper Sliced into thin strips
  • 1.5 cups (150g) Snap Peas Trimmed
  • 2 tbsp (30ml) Cooking Oil Avocado or vegetable oil
Teriyaki Glaze
  • 0.5 cup (120ml) Soy Sauce Low-sodium preferred
  • 0.25 cup (85g) Honey Or brown sugar
  • 1 tbsp (15g) Fresh Ginger Grated
  • 3 cloves Garlic Minced
  • 2 tbsp (30ml) Rice Vinegar
  • 1 tbsp (8g) Cornstarch Mixed with 1 tbsp water
Garnish
  • 1 tbsp White Sesame Seeds Toasted
  • 2 stalks Green Scallions Finely sliced

Equipment

  • 1 Large Wok or Heavy Skillet Essential for high-heat searing.
  • 1 Fine Mesh Strainer For rinsing jasmine rice.

Method
 

Incorporate the Base
  1. Rinse jasmine rice. Combine with water in a pot, boil, then simmer covered for 15 minutes. Let sit for 5 minutes then fluff.
Sear and Sauté
  1. Pat chicken dry. Heat oil in wok. Sear chicken chunks until a deep golden-brown caramelized exterior forms (about 3-4 mins per side). Remove chicken.
  2. Add broccoli and peppers to the hot wok. Cook until broccoli edges are charred. Add snap peas and a splash of water; cover for 1 minute to flash-steam.
Glaze and Finish
  1. Add ginger, garlic, soy sauce, honey, and vinegar to the pan. Return chicken. Stir in cornstarch slurry and cook until sauce is thick, glossy, and dark brown.
  2. Serve over rice and scatter with toasted white sesame seeds and fresh scallions.

Notes

Pat the chicken completely dry before searing to ensure a golden crust rather than steaming.
Use a high-smoke point oil like avocado or grapeseed to handle the high heat required for charring broccoli.