The Soft Simmer

This dish is a vibrant and flavorful meal that combines tender chicken with colorful vegetables and a zesty sauce. Perfect for a quick weeknight dinner, this stir fry is not only easy to make but also packed with taste, catering to those with busy schedules.

I love a good stir fry. It’s classic and easy to customize. I was craving something a little savory and also sweet when I came up with this recipe. We have been trying to save money by going out to eat less. This recipe reminds me of a dish I once got at the Thai restaurant in town. Takeout taste, for half the price is a win in my book.

Like I mentioned earlier, this dish is very easy to prepare. I like to slice all of my peppers and chop my vegetables before I get the cooking started so I am ready to go. I prepare the rice based on package instructions. I know there is a debate around rinsing your rice before cooking it. I do think rinsing it allows for a better texture so I’m firmly on team “rinse your rice.”

While the rice is cooking, prepare your chicken. I like to slice it width wise into thin-ish slices, like you might find in a takeout dish. Place chicken pieces in a mixing bowl and toss with salt and pepper to taste. Then add in extra virgin olive oil. Once chicken is coated, toss in flour. Cook chicken over medium heat. Make sure not to over crowd the pan to ensure a more even cook. I do not always practice what I preach, so from experience, I can say that if you have too much chicken in the pan, it will take longer and won’t cook as evenly. So just keep that in mind. Cook chicken for about 7 minutes per side, letting it achieve a nice golden color. 

Once chicken is cooked, remove it from heat and set aside. Make sure to remove any of the brown bits from the pan that might be left over from cooking the chicken. Add in a drizzle of extra virgin olive oil and heat the pan on medium heat. Then add in the sliced peppers and chopped red onion. Cook the peppers and onion until soft, about 7-10 minutes, stirring every now and then. 

While the peppers and onions are cooking, it’s time to start your sauce! In a small sauce pan on medium-low heat, whisk together water, soy sauce, honey, brown sugar, fish sauce, ginger, garlic powder, and red pepper chili paste. This is a mild paste that really adds that peppery flavor to the dish.

Once the sauce comes to a simmer, reduce heat to low. In a small bowl, mix together the cold water and the flour until a paste forms. Slowly add that to the sauce, whisking it all together. Let that cook for another 1-2 minutes, until it reaches the desired thickness.  

Add the chicken back to the pan with the peppers and onions and mix together. Pour sauce into the pan and stir to ensure everything gets covered. 

Serve chicken and pepper mixture over a bed of rice. You can top with chopped green onions for a little extra flavor. I never have any on hand, so I’m gonna be honest and say that I usually skip this garnish. Serve dish immediately and enjoy!

This Peppery Teriyaki Chicken Stir Fry is a fantastic way to enjoy a quick and flavorful meal. With its vibrant colors and delicious sauce, it’s sure to become a favorite in your household. Give it a try and let us know how it turns out!

Peppery Teriyaki Chicken Stir Fry

Serves: 4

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

• 1 cup dry rice
• 1.5-2lbs chicken
• 2 tbsp extra virgin olive oil, divided
• 2 tbsp flour
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 medium red onion, chopped

For the Teriyaki Sauce

• 1 cup water
• 1/2 cup soy sauce
• 1 tsp honey
• 1/4 cup packed brown sugar
• 1 tbsp fish sauce
• 1/2 tsp ginger
• 1/2 tsp garlic powder
• 2 tsp red chili paste
• 1/4 cup cold water
• 2 tbsp flour

Directions

1. Cook rice according to package instructions. Set aside once cooked.
2. Warm up 1 tbsp olive oil in large sauce pan over medium heat. Once pre-heated, add in sliced chicken and cook 7 minutes per side, letting chicken reach a nice golden brown color.
3. Remove chicken from the pan and set aside. Add 1 tbsp olive oil to the pan and return to medium heat. Once warmed, add peppers and onions to the pan. Cook for 7-10 minutes, until vegetables are soft. Once cooked, reduce heat to low.
4. While vegetables are sautéing, add 1 cup water, soy sauce, honey, packed brown sugar, fish sauce, ginger, garlic powder, and red chili paste to a small sauce pan over low heat. Bring to a simmer. In a small bowl, combine cold water and flour, whisking until completely combined. Add flour mixture to sauce and whisk until sauce reaches your desired thickness.
5. Add chicken back to pan with vegetable mixture. Pour sauce into pan and toss chicken and vegetables to coat. Serve over a bed of rice and enjoy!

Tips for Success

• Feel free to add other vegetables like broccoli, snap peas, or carrots for extra nutrition and color.
• Adjust the level of spiciness by adding more or less roasted red chili paste according to your taste.
• This stir fry is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.