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Spicy Teriyaki Chicken Stir Fry - easy and authentic Asian chicken stir fry with Annie Chun's Teriyaki Sauce and Korean Gochujang. So delicious!
If you love Asian food, you ought to master the basic stir-frying techniques.
Asian stir fry dishes are absolutely healthy and delicious as fresh ingredients are flashed cooked, with basic sauces.
Serve the stir-fried dishes with some steamed rice and you will have a wholesome meal for the family.
In this post, I am sharing with you an amazing and absolutely delightful stir fry recipe: Spicy Teriyaki Chicken Stir Fry.
We all love teriyaki sauce, but I jazzed up this recipe with Go Chu Jang, or Korean red pepper paste that is ubiquitous in Korean cooking.
When you combine savory Teriyaki sauce with some heat, you have this explosively delicious dish.
When it comes to basic Asian stir fries, there are many instant sauces that you can get at supermarkets.
I love Annie Chun’s line of products, such as its Gluten Free Teriyaki Sauce and Go Chu Jang.
They are my pantry items as tasty meals are minutes away with these sauces.
This recipe is versatile as you can easily substitute chicken with your preferred protein: beef, pork, fish, shrimp, or a combination of them.
The recipe takes less than 20 minutes to prepare.
Big in flavors but so easy to execute.
Enjoy!
Disclaimer: This is a sponsored post by Annie Chun’s. Annie Chun’s has just launched a brand new website with fifteen (15) recipes developed, styled and photographed by yours truly. Please check it out now.
Frequently Asked Questions
This recipe is only 287 calories per serving.
What To Serve With Spicy Teriyaki Chicken Stir Fry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Teriyaki Chicken Stir-Fry Recipe
Ingredients
- 1 1/2 lbs. (750g) boneless and skinless chicken breast
- 1 tablespoon corn starch
- 1 tablespoon Asian rice wine, Japanese cooking sake or Chinese rice wine
- 1/4 teaspoon salt
- 1/4 cup teriyaki sauce
- 1 tablespoon gochujang
- 1 1/2 tablespoons oil
- 1 piece ginger, peeled and sliced (1 inch / 2 cm)
- 1 red bell pepper, seeded and cut into pieces
- 1 green bell pepper, seeded and cut into pieces
- 3 stalks scallion, trimmed and cut into 2 inch (5 cm) strips
- white sesame, for garnishing
Instructions
- Marinate the chicken with cornstarch, rice wine, and salt. Stir to coat well and set aside.
- Prepare the sauce by whisking together teriyaki sauce and gochujang until well combined. Set aside.
- Heat a skillet over high heat and add the cooking oil. Once the oil is hot, sauté the ginger until aromatic, then add the chicken. Stir-fry the chicken until it turns white on the surface.
- Add the red and green bell peppers, toss, and stir-fry until the peppers become aromatic. Add the sauce and continue to stir-fry until the sauce slightly thickens.
- Add the scallions, toss a few times, then turn off the heat. Transfer the chicken to a serving platter, garnish with white sesame seeds, and serve immediately with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for a really large group of people and quadrupled the recipe. It was actually amazing. It tasted so delicious and everyone loved it! I would definitely make this recipe again.