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Teriyaki Chicken Sauté with Peas + Carrots

Active Time: 20 minutes
Total Time: 45 minutes
  • Dairy Free
  • Low Carb/Paleo
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Why we love it:

This simple, sweet-savory teriyaki sauce is my go to for a family-friendly stir fry. Everyone loves it and you probably have the ingredients, or you can make it work with substitutions. If you double it and keep some in the fridge or freezer, the next time you need a speedy meal, you’ll be ready even more quickly!


  • 114 cups Basmati Rice (Brown)
  • 3 cups Water
  • 1 teaspoon Kosher Salt
  • 12 cup Soy Sauce
  • 12 cup Stock (or substitute water)
  • 13 cup Honey (or brown sugar)
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Fresh Ginger (finely minced)
  • 6 cloves Garlic
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Unsalted Butter (cold, plus a little more for rice if you like)
  • 1 pound Chicken Thighs, Boneless/Skinless
  • 2 Tablespoons Canola Oil (or less, to taste - divided)
  • 3 Carrots
  • 34 pound Sugar Snap Peas
  • 1 bunch Green Onion
  • 1 Tablespoon White Sesame Seeds

Cooking Instructions

  • 1. RICE

    Rinse the rice and place it in a small pot with a fitted lid. Add the water and salt, bring to a boil. Stir well, then turn down the heat to low and cover. Steam the rice, without peeking at it, for 35 - 40 minutes or until the water has absorbed and the rice is tender. I like to turn off the heat and add a teaspoon of butter to it, cover and let it sit for another 5 - 10 minutes, but that is optional.

  • 2. SAUCE

    While rice is cooking, make the sauce. Combine the liquid ingredients (soy sauce, stock, honey, vinegar) in a small pan and bring to a simmer. While that’s heating up, grate or mince the garlic and ginger as finely as you can manage - a microplane or box grater works, or just chop away until it’s fine. Add the garlic and ginger and simmer for 1 minute.

  • 3. THICKEN

    In a small bowl, combine the cornstarch and an equal amount of water (making the recipe for 4 calls for 1 Tablespoon cornstarch, so mix with 1 Tablespoon of water). When that is smooth, stir it into the boiling soy sauce mixture on the stove top. Use a rubber spatula and stir constantly until it returns to a boil and you will see it thicken up before your eyes. Once it coats the spoon or boils for 1 minute, turn off the heat and stir in the knob of butter. Set aside.


    Slice the chicken into thin strips - ideally across the grain of the meat. Place in a small bowl and drizzle with a bit of the oil to very lightly coat the pieces.


    Scrub the carrots clean, then trim off the very end. Slice on a thin diagonal to make slices about a ¼” thick. Set aside in a bowl.

    Trim the ends and strings off of the snap peas and either leave them whole (for less chopping) or slice them in ½ on an angle (for fancy looking peas and bite size pieces). Set them aside in a separate bowl.

  • 6. COOK

    Heat a large nonstick pan over high heat and add about ½ of the remaining oil - or less, you can really add this to taste and as needed to neatly stir fry - coconut oil, butter or other oil variety is just fine). When it’s hot, add the chicken pieces in one layer. It’s likely that you’ll have to do 2 batches, don’t try to force them all in or they will steam and not brown nicely. Cook for about 2 - 3 minutes on one side, then flip to the other side. When they’re browned and mostly cooked through, lift the chicken out onto a plate and repeat with the second batch of chicken

  • 7. VEGGIES

    When both batches of chicken are done, add the carrots to the empty pan. Stir fry for about 3 minutes. Add the peas and cook for 2 more minutes.

  • 8. ADD SAUCE

    When the peas are bright green, add the chicken and any juices back to the pan. Add in about ½ of the sauce to start and stir to coat. You can turn the heat down to medium-high at this point. Let it return to a simmer and if you’d like, add more sauce to taste. If it has become way too thick, you can actually add a Tablespoon or so of water to loosen it up again.


    Slice the green onion and add. Add sesame seeds or save for garnish.

  • 10. SERVING

    Scoop out a nice pile of rice and top with stir fry and extra green onions or sesame seeds to taste.

    Extra sauce holds in the fridge for 2 weeks or you can freeze it. It’s great to have this sauce ready to go and is delicious brushed on fish, chicken, tofu or veggies on the outdoor grill.

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    use tamari instead of regular soy sauce
  • PALEO:
    omit rice and use cauliflower rice or zucchini noodles. Use Braggs aminos or coconut aminos instead of soy sauce, and maple syrup instead of sugar (you can use a little less, too)
    the long cooking time really comes from the rice. Use precooked brown rice, white rice, quinoa, rice noodles or other prepared grain
    use all white meat in the same way, if you prefer
    fantastic with sautéed shrimp, sliced pork or steak. Go vegetarian with cauliflower or tofu
  • STOCK:
    use water instead
    use ½ teaspoon garlic powder and a pinch of ginger powder
    anything can be swapped here. I love broccoli and cauliflower with this teriyaki sauce; sweet potatoes are great too. Asparagus, peppers, corn, green beans, mushrooms. Just sauté in order of cooking time and keep the batches small so they don’t steam and cook quickly

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • if they’re really choosy, keep the sauce to the side for dipping and tasting, but classically teriyaki sauce is a hit with kids. Use veggies and meat they like and it could very well be a family favorite

Prep Ahead & Use It Up

  1. Combine the liquid ingredients for the sauce and store in the fridge for up to 2 weeks
  2. Steam the rice; reheat in the microwave or stir fry it into the veggies and sauce to serve
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