🍗 Korean Teriyaki Chicken Stir-fry (Dak-galbi Style)

 

The 30-minute weeknight dinner that'll make your family think you ordered Korean takeout

🧡 Why You'll Love This Recipe

Meet your new weeknight dinner hero! This Korean Teriyaki Chicken Stir-fry takes the beloved Korean dish dak-galbi and gives it a family-friendly makeover that'll have everyone asking for seconds (and thirds!).

Instead of the traditional spicy gochujang, we're using a sweet and savory teriyaki-style sauce that's made with ingredients you probably already have in your pantry. The result? All the incredible flavors of Korean BBQ chicken, but in a one-pan meal that's ready in just 30 minutes.

Your kitchen will smell like your favorite Korean restaurant, but your kids will actually eat it — and that's what we call a parenting win! Plus, it's naturally gluten-free friendly and packed with colorful vegetables.

🛒 Ingredients (Serves 4-5 people)

🔸 For the Chicken:

• 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

🔸 For the Korean Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water

🔸 For the Vegetables:

• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, julienned
• 2 cups napa cabbage, chopped (or regular cabbage)
• 4 green onions, cut into 2-inch pieces

🔸 For Serving & Garnish:

• Steamed white or brown rice
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Optional: crushed red pepper flakes for adults who want heat

👩‍🍳 Instructions – Step by Step

1️⃣ Prep the Chicken (5 minutes)

1. Cut chicken thighs into bite-sized pieces (about 1-inch chunks).
2. In a bowl, toss chicken with cornstarch, salt, and pepper until evenly coated.
3. This coating will help create a beautiful golden crust and thicken the sauce!

2️⃣ Make the Sauce (3 minutes)

1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and honey.
2. In a separate small bowl, mix cornstarch and water to create a slurry.
3. Add minced garlic and grated ginger to the sauce mixture.
4. Set aside — you'll add the cornstarch slurry later.

3️⃣ Cook the Chicken (8 minutes)

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken pieces in a single layer. Don't overcrowd! Cook in batches if needed.
3. Let them cook undisturbed for 3-4 minutes until golden brown on one side.
4. Flip and cook another 3-4 minutes until golden and cooked through.
5. Remove chicken to a plate and set aside.

4️⃣ Stir-fry the Vegetables (8 minutes)

1. Add remaining 1 tablespoon oil to the same pan.
2. Add sliced onions and cook for 2 minutes until starting to soften.
3. Add bell peppers and carrots, stir-fry for 3-4 minutes until tender-crisp.
4. Add chopped cabbage and green onion pieces, stir-fry for 2 minutes until cabbage wilts slightly.

5️⃣ Bring it All Together (5 minutes)

1. Return the cooked chicken to the pan with vegetables.
2. Pour the sauce mixture over everything and toss to combine.
3. Let it simmer for 2-3 minutes until the sauce starts to thicken.
4. Add the cornstarch slurry and stir constantly for 1-2 minutes until sauce is glossy and thick.
5. Taste and adjust — add more soy sauce for saltiness or honey for sweetness.

6️⃣ Serve and Enjoy!

1. Serve immediately over steamed rice.
2. Garnish with chopped green onions and sesame seeds.
3. Let everyone add red pepper flakes to their own portion if they want heat!

💡 Pro Tips & Variations

• 🍗 Chicken Choice: Thighs stay juicier than breasts, but both work. Dark meat = more flavor!
• 🔥 High Heat is Key: Keep that pan hot for the best stir-fry texture — no steaming allowed!
• 🥕 Veggie Flexibility: Try zucchini, snap peas, broccoli, or mushrooms instead of the suggested vegetables.
• 🌶️ Add Some Heat: Mix 1 teaspoon of sriracha or gochujang into the sauce for adults.
• 🥄 Sauce Consistency: If sauce gets too thick, add a splash of chicken broth or water.
• 🍚 Rice Alternatives: Great over cauliflower rice, quinoa, or even ramen noodles.
• 📦 Meal Prep: Store components separately and reheat for lunch throughout the week.
• 🧄 Garlic Lovers: Double the garlic — it's that good!

🌟 Why This Recipe is a Game-Changer

This dish hits every note — it's sweet enough for the kids, flavorful enough for the adults, and healthy enough to feel good about serving. The teriyaki-style sauce gives you all that Korean BBQ flavor without any ingredients that might scare off picky eaters.

Plus, the one-pan cooking method means you get incredible depth of flavor as all those delicious chicken drippings mix with the vegetables and sauce. It's like magic happening in your skillet!

🥢 Secret to Restaurant-Quality Results

The key is in the layering of cooking — searing the chicken first creates those beautiful caramelized bits, then the vegetables pick up all that flavor, and finally the sauce brings everything together in perfect harmony.

Don't skip the cornstarch coating on the chicken — it creates the most amazing texture and helps the sauce cling to every piece!

🍽️ Perfect for Any Night

This isn't just a weeknight dinner — it's fancy enough for company but easy enough for Tuesday night. The colorful vegetables make it Instagram-worthy, but the flavors make it family-table-worthy.

📌 Final Thoughts

Sometimes the best fusion happens when you take something traditional and make it accessible. This Korean Teriyaki Chicken Stir-fry gives you all the satisfaction of Korean galbi with none of the intimidation factor.

Your family will be asking when you're making "that amazing chicken" again, and you'll love how quickly it comes together. It's proof that weeknight dinners don't have to be boring!

Pro tip: Make extra sauce and keep it in the fridge — you'll want to put it on everything! 🥢✨