Sweet & Savory Garlic Teriyaki Chicken and Mushroom Stir-Fry

Whisk yourself away to a world of vibrant flavors and satisfying textures with this incredible Sweet & Savory Garlic Teriyaki Chicken and Mushroom Stir-Fry! This dish is a true weeknight wonder, bringing together tender, bite-sized pieces of chicken and earthy mushrooms, all coated in a luscious, homemade garlic teriyaki sauce. Served over a bed of fluffy white rice and garnished with fresh green onions and sesame seeds, it’s a complete meal that’s bursting with umami, sweetness, and a hint of garlic. Quick to prepare, endlessly customizable, and guaranteed to please even the pickiest eaters, this stir-fry offers all the deliciousness of your favorite takeout with the freshness and health benefits of a home-cooked meal. It’s a flavorful journey in every spoonful!

Ingredients:

For the Chicken & Mushrooms:

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 tablespoon olive oil or sesame oil
• 8 ounces cremini (baby bella) mushrooms, wiped clean and quartered (or sliced)

For the Homemade Garlic Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup mirin (sweet rice wine, or substitute with dry sherry or white wine with a pinch of sugar)
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar (or maple syrup/honey)
• 1 tablespoon cornstarch
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (optional, but highly recommended)
• ¼ teaspoon red pepper flakes (optional, for a touch of heat)

For Serving & Garnish:

• Cooked white rice or brown rice
• 2 green onions (scallions), thinly sliced, for garnish
• 1 tablespoon sesame seeds, for garnish
• Optional: Lime wedges for serving

Step-by-Step Instructions:

1. Prepare the Garlic Teriyaki Sauce:
   • In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, cornstarch, minced garlic, grated ginger (if using), and red pepper flakes (if using).
   • Whisk until the cornstarch is fully dissolved and there are no lumps. Set aside.
2. Cook the Chicken:
   • Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat until shimmering.
   • Add the cubed chicken pieces to the hot pan in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
   • Sear the chicken for 3-5 minutes, turning occasionally, until golden brown on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.
   • Remove the chicken from the pan and set aside.
3. Sauté the Mushrooms:
   • Add the quartered mushrooms to the same skillet (add a tiny bit more oil if the pan is dry).
   • Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned and tender.
4. Combine and Thicken the Sauce:
   • Return the cooked chicken to the skillet with the mushrooms.
   • Give the prepared garlic teriyaki sauce another quick whisk, then pour it over the chicken and mushrooms in the pan.
   • Bring the mixture to a simmer, stirring constantly. The sauce will begin to thicken as it heats due to the cornstarch.
   • Continue to simmer and stir for 2-3 minutes, ensuring the sauce evenly coats the chicken and mushrooms, and the chicken is fully cooked through.
5. Serve and Garnish:
   • Remove the skillet from the heat.
   • Serve the hot garlic teriyaki chicken and mushroom stir-fry immediately over a bed of fluffy white or brown rice.
   • Garnish generously with thinly sliced green onions and a sprinkle of sesame seeds.
   • Optionally, serve with lime wedges for a fresh squeeze of citrus.

Tips, Variations, and Storage:

• Protein Swap: This recipe works beautifully with shrimp, pork, or firm tofu. Adjust cooking times accordingly.
• Vegetable Boost: Feel free to add other stir-fry friendly vegetables with the mushrooms, or during the last few minutes of cooking, such as sliced bell peppers, snap peas, broccoli florets, or shredded carrots.
• Spice Level: Increase red pepper flakes for more heat, or add a dash of sriracha to the finished dish.
• Ginger Freshness: Freshly grated ginger provides a much brighter and more aromatic flavor than ground ginger.
• Crispy Chicken: For an extra crispy exterior, lightly dredge the chicken in cornstarch before searing.
• Mirin Substitute: If you don’t have mirin, a dry sherry or white wine (like Chardonnay) with about ½ teaspoon of sugar per tablespoon can work. For a non-alcoholic option, use white grape juice or chicken broth with a tiny bit of sugar.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much.

Pairings:

• Rice: Steamed white rice, brown rice, or jasmine rice are classic choices.
• Noodles: Serve over stir-fried noodles or rice noodles instead of rice.
• Soup: A light miso soup or hot and sour soup could be a nice starter.
• Salad: A simple side salad with a ginger-sesame dressing.
• Beverages: Green tea, iced tea, or a light lager beer.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 4
• Cuisine: Asian-inspired / American
• Effort Level: Easy