Chicken Teriyaki Stir-Fry

Serves 4

Pan IconWHY THIS RECIPE WORKS: When made the usual way, the chicken in chicken teriyaki is pan-fried, grilled, or broiled, while the sauce is added during the last stages of cooking. The chicken is most often served off the bone and cut into thin strips. This recipe takes on the essence of authentic teriyaki, pairing chicken with a classic teriyaki sauce, but instead of cooking bone-in chicken pieces and cutting them up just before serving, we precut the meat and use it in a stir-fry. We whisk together our own homemade teriyaki sauce, which requires only five ingredients and beats the store-bought variety hands down. Bell pepper and scallions lend color to this simple dish. We do stray from the traditional teriyaki ingredients by adding a jalapeño, which we like for its fresh flavor and heat. Serve with Easy White Rice. See Quick Prep Tip that follows the recipe.

1/3

cup soy sauce

2

tablespoons mirin

¼

cup sugar

1

tablespoon grated fresh ginger

1

teaspoon cornstarch

2

tablespoons vegetable oil

4

(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin

1

red bell pepper, stemmed, seeded, and sliced thin

1

jalapeño chile, stemmed, seeded, and sliced thin

3

scallions, sliced thin on bias

1. Whisk soy sauce, mirin, sugar, ginger, and cornstarch together in bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels. Add half of chicken to skillet, break up any clumps, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to plate. Repeat with 2 teaspoons oil and remaining chicken.

2. Add remaining 2 teaspoons oil, bell pepper, and jalapeño to now-empty skillet and cook until just softened, about 3 minutes. Return chicken and any accumulated juices to skillet and toss to combine. Whisk soy sauce mixture to recombine, then add to skillet and cook, stirring constantly, until slightly thickened, about 1 minute. Garnish with scallions and serve.