Teriyaki Stir – Fry Recipe

Rinse and Cook Rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice and 480 ml water in a medium saucepan. Add 1 tsp grated ginger, 1 tsp salt, 1 tbs soy sauce and 1 tsp sesame oil. Stir once to distribute ingredients.

Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let steam, covered, for 10 minutes.

Fluff the rice with a fork and fold in the thinly sliced white part of the green onions. Keep covered and warm until ready to serve.

In a small saucepan, combine 1 cup low-sodium soy sauce, 1 tbs mirin, 1 tbs sake, 3 tbs dark brown sugar and 1 tbs honey. Add 1 tsp smashed fresh ginger and 2 crushed garlic cloves.

Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves. Simmer for 3–4 minutes to meld flavors; avoid a rolling boil.

Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and stir in 1 tsp rice vinegar to brighten the flavor. Strain if desired to remove ginger/garlic bits.

Taste and adjust: add up to 1 tbs more honey for sweetness or a pinch of salt if needed. Keep warm.

Prep protein: If using chicken, pat 300 g thinly sliced chicken breast dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. If using firm tofu, press to remove excess moisture, then cut into 1-inch cubes and toss with 1/4 tsp salt and 1/4 tsp black pepper.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs neutral oil and swirl to coat.

Add the prepared protein in a single layer. For chicken: sear, undisturbed, 2 minutes on one side until golden, then stir-fry 2–3 more minutes until cooked through. For tofu: cook without stirring for 2–3 minutes to brown one side, then turn and brown remaining sides, about 4–5 minutes total. Remove protein to a plate and tent loosely with foil.

Return the wok to high heat and add another 1 tbs oil if the pan is dry. Add 2 minced garlic cloves and the sliced white parts of the green onions; stir 10–15 seconds until fragrant.

Add the vegetables in order of cooking time: carrots and broccoli first; stir-fry 2 minutes. Then add mushrooms and bell pepper; stir-fry 1–2 minutes. Finally add snap peas and continue to toss 1 minute until vegetables are bright, slightly tender but still crisp (about 4–6 minutes total depending on heat).

Return the cooked protein to the wok and toss to combine with vegetables. Pour 3/4 cup (about 180 ml) of the prepared teriyaki sauce over the mixture and toss vigorously so sauce coats everything. Cook 1–2 minutes until sauce is glossy and slightly thickened and everything is heated through.

Taste and season with remaining 1/4 tsp black pepper. If you prefer more sauce, add additional teriyaki a tablespoon at a time to reach desired coating.

Finish by stirring in the green parts of the sliced green onions and 1 tsp toasted sesame seeds. Remove from heat.

Plate: divide the scented rice among 4 bowls or plates. Spoon teriyaki stir-fry over or beside the rice. Garnish with remaining green onions, a sprinkle of sesame seeds and 2 tbs chopped cilantro or parsley if desired.