Homemade Teriyaki Chicken Stir-Fry with Jasmine Rice and Sugar Snap Peas

This homemade teriyaki chicken stir-fry brings together tender chicken strips coated in a rich, sweet-savory glaze, served alongside fluffy jasmine rice and crisp-tender sugar snap peas. The sauce, made from soy sauce, ginger, garlic and a touch of sugar, creates a perfect balance of flavors that both kids and adults will enjoy.

Roasting the snap peas with sesame oil and sesame seeds adds a nutty crunch, while a squeeze of fresh lime brightens the dish. It’s a complete meal that comes together quickly, making it ideal for busy weeknights.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

6 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 cup SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 425°F. Bring 2½ cups water and a large pinch of salt to a boil in a medium pot. Peel and mince ginger until you have 2 tablespoons. Mince garlic. Trim and thinly slice scallions, keeping whites and greens separate. Halve lime; cut one half into wedges.
2. Once water is boiling, add rice to pot. Cover, lower heat and simmer gently until tender, 15-20 minutes. Remove from heat and keep covered.
3. Trim tough ends or strings from snap peas, then toss with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast until crisp at edges, 10-12 minutes. After roasting, toss snap peas with 2 teaspoons sesame oil, half the sesame seeds and a squeeze of lime.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan in a single layer and cook until browned but not cooked through, 4-6 minutes, tossing once. Remove chicken from pan and set aside.
5. Heat another drizzle of oil in the same pan over medium-high heat. In a small bowl, whisk together soy sauce, ¼ cup sugar, 2 tablespoons vinegar and cornstarch. Add scallion whites, garlic and ginger to the pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 1 minute.
6. Return chicken to pan and toss to coat. Cook until no longer pink in the center, 1-2 minutes. Add a squeeze of lime to the rice and fluff with a fork. Divide rice, snap peas and chicken among plates. Drizzle with any remaining sauce from the pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast strips?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed to ensure they are cooked through.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically includes wheat. Use tamari or a gluten-free soy sauce to make it gluten-free.

How can I make the sauce less sweet?

Reduce the sugar to 2 tablespoons or substitute with a low-calorie sweetener. Taste and adjust as you go.