Spicy Teriyaki Chicken Stir-Fry Recipe
Spicy Teriyaki Chicken Stir Fry – easy and authentic Asian chicken stir fry with Annie Chun’s Teriyaki Sauce and Korean Gochujang. So delicious.
Servings: 4 people
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
Serving: 4people | Calories: 287kcal | Carbohydrates: 10g | Protein: 38g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1037mg | Potassium: 832mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 66mg | Calcium: 26mg | Iron: 1mg