Servings 4 servings
Ingredients
For the teriyaki sauce:
- 1/2 cup low sodium soy sauce
- 1/3 cup low sodium chicken stock
- 1/4 cup pineapple juice
- 1/4 cup packed light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 1/2 teaspoons cornstarch
For the stir-fry:
- 2 Tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 cup sliced red peppers
- 1 1/2 cups shredded carrots
- 2 large boneless, skinless chicken breasts, cut into thin strips
- 8 ounces udon or rice noodles, cooked
Instructions
Make the teriyaki sauce:
- Whisk together all of the teriyaki sauce ingredients in a medium bowl. Set the sauce aside.
Make the stir-fry:
- Add 1 tablespoon vegetable oil to a wok or large, tall-sided sauté pan set over medium-high heat. Add the broccoli, peppers and carrots and cook, stirring constantly, for 3 minutes until the vegetables are still crisp but tender. Transfer the vegetables to a bowl.
- Add the remaining 1 tablespoon vegetable oil to the pan and place it back over medium-high heat. Add the sliced chicken and cook, stirring constantly, for about 3 minutes or until it is no longer pink. Push the chicken to the edges of the pan then add the prepared teriyaki sauce to the center of the pan. Bring the sauce to a boil and cook it until until it thickens to the consistency of syrup, about 3 minutes.
- Reduce the heat to low then return the cooked vegetables to the pan and add the cooked noodles, tossing to combine. Serve the stir-fry immediately.
Notes
- Mind Your Mise en Place: Stir-frying is one of the quickest cooking methods around, which means it's essential to have every single ingredient prepped and near the pan before you fire up the flames.
- Keep the Color: The best way to ensure your veggies retain their bright colors during the stir-fry process is to blanch them. Once you've blanched them, make sure to drain them well to avoid adding any extra moisture to the stir-fry.
- Bring On the Boil: Many stir-fry recipes include a slurry, which is a mixture of cornstarch and water used to thicken the stir-fry sauce. Whenever cornstarch is involved, it's essential to bring the sauce to a boil. Skipping this step will lead to a soupy sauce rather than a thick syrup.
- Refrigerate: If you plan to enjoy your leftovers within the next few days, pop them in the fridge. They'll stay fresh for up to 3 days. To reheat, simply warm in a skillet or microwave until heated through. If it seems dry, add a splash of broth or water for juiciness.
- Freeze: For longer-term storage, freeze your leftovers in portioned containers or resealable bags. Properly stored, they'll stay freezer-fresh for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave before reheating.
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