If you’re craving a dinner that’s gloriously full of bright veggies, tender chicken, and that irresistible sweet-salty umami flavor, look no further than this Teriyaki Chicken Stir Fry. It comes together in just 30 minutes, delivering takeout vibes with the comfort of a homemade meal. Each bite is punchy and vibrant, thanks to the made-from-scratch teriyaki sauce and a colorful mix of crisp vegetables. It’s a dish that satisfies on every level and will have everyone at the table reaching for seconds.
Ingredients You’ll Need
One of the best things about Teriyaki Chicken Stir Fry is how it celebrates fresh, simple ingredients. Each component pulls its weight in the final dish, adding flavor, texture, or color—making every forkful a bit of a flavor adventure!
- Chicken Breasts or Thighs: Opt for boneless, skinless cuts that soak up the sauce and stay juicy (breasts for lean, thighs for extra tenderness).
- Vegetable Oil: Use part for sautéing the chicken and part for getting those veggies just-tender with a subtle, neutral taste.
- Broccoli Florets: Adds a fresh green crunch and loads of nutrients to your stir fry.
- Red Bell Pepper: Brings sweet, juicy flavor and a gorgeous pop of color.
- Yellow Bell Pepper: Offers a slightly milder sweetness and sunny hue to the skillet.
- Snap Peas: Deliver that addictive, natural snap and a little hint of sweetness.
- Carrots: Thinly sliced for a hint of earthy sweetness and bright orange color.
- Green Onions: Doubles as garnish and aromatic depth.
- Garlic: Essential for a punchy base flavor that ties everything together.
- Fresh Ginger: Bright, zingy, and fresh—the real secret to that authentic stir fry aroma.
- Low-Sodium Soy Sauce (for sauce): The main backbone of your teriyaki, giving it deep savory notes without overpowering saltiness.
- Honey (for sauce): Lends natural sweetness and a luscious, sticky finish.
- Rice Vinegar (for sauce): Adds brightness to balance all the sweet and savory elements.
- Brown Sugar (for sauce): Adds an extra layer of caramel-like sweetness for depth.
- Cornstarch + Cold Water (for sauce): Thickens the sauce so it clings perfectly to every bite.
- Sesame Oil (for sauce): Just a touch for that unmistakable toasted note that screams stir fry.
How to Make Teriyaki Chicken Stir Fry
Step 1: Mix Up the Teriyaki Sauce
Start with a small bowl and whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, and the cornstarch mixed smoothly with cold water. This homemade sauce comes together in minutes and instantly elevates your Teriyaki Chicken Stir Fry; it’s worlds beyond anything bottled, trust me!
Step 2: Cook the Chicken
In a large skillet or wok, heat the first tablespoon of oil over medium-high heat. Add in the chicken and cook for about 6–8 minutes. You want nicely golden, slightly crispy edges and cooked-through centers. When done, transfer the chicken to a plate and set it aside. This step essentially locks in flavor and keeps your chicken juicy in the final stir fry.
Step 3: Sauté the Veggies
Add the remaining tablespoon of oil to the skillet. Toss in your broccoli, red and yellow bell peppers, carrots, and snap peas. Stir-fry these for 4–5 minutes until the colors are vivid and the veggies are crisp-tender—not floppy! Right at the end, sprinkle in the garlic and ginger, and keep stirring for another 1–2 minutes for that swoon-worthy aroma.
Step 4: Combine and Add Sauce
Return the golden chicken to the skillet with the veggies. Pour in your homemade teriyaki sauce and stir everything together. Simmer for a couple more minutes until the sauce thickens and cloaks every piece in that glossy finish. This is when the kitchen smells so good, you’ll be tempted to sneak a bite straight from the pan!
Step 5: Garnish and Serve
Sprinkle over the sliced green onions for a fresh contrast and serve your Teriyaki Chicken Stir Fry hot over a bowl of steamed rice or noodles. It’s colorful, inviting, and oh-so-satisfying.
How to Serve Teriyaki Chicken Stir Fry
Garnishes
Don’t skip the garnishes—they’re the finishing touch that makes your stir fry feel restaurant-special. A handful of sliced green onions adds freshness and a pop of color. Try a sprinkle of toasted sesame seeds for extra crunch, or even a few chili flakes if you love a gentle kick.
Side Dishes
This Teriyaki Chicken Stir Fry is fantastic over classic steamed white rice or your favorite noodles. If you want to keep things lighter, spoon it atop cauliflower rice or tender brown rice. Even a side of crisp, simple cucumber salad or kimchi can add a revitalizing twist to your meal.
Creative Ways to Present
If you’d like to go beyond the bowl, try stuffing the stir fry into lettuce wraps for a playful, hand-held dinner, or pile it onto a big serving platter as part of a family-style feast. Serving stir fry in a shallow bowl with chopsticks always looks fun and feels special, too!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Teriyaki Chicken Stir Fry before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. The flavors actually meld and deepen a little overnight, making tomorrow’s lunch a treat in itself!
Freezing
This stir fry can absolutely be frozen for future easy meals. Divide cooled portions into freezer-safe containers, making sure to leave a little room for expansion. It’ll keep well for up to 2 months. Just remember that while the veggies will lose a little of their crispness, the big flavors stay delicious.
Reheating
To reheat, warm your stir fry gently on the stove over medium heat, or use the microwave in one-minute bursts, stirring in between. Add a splash of water if the sauce looks thickened—this brings everything back to its glossy, saucy glory!
FAQs
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicier and richer in flavor, and they work perfectly in Teriyaki Chicken Stir Fry. Just trim off any excess fat and cut them into bite-sized pieces.
How do I make this gluten-free?
Simply swap the soy sauce for a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making this an easy adaptation!
What other vegetables work well in this stir fry?
The beauty of a stir fry is how flexible it is. Try zucchini, mushrooms, baby corn, or even water chestnuts. Use whatever fresh vegetables you have on hand for different flavors and textures.
Can I prepare the sauce in advance?
Absolutely! Mix up the teriyaki sauce a day or two in advance and keep it chilled until you’re ready to cook. Just give it a quick whisk before adding to the pan.
How do I prevent the veggies from getting soggy?
Make sure your skillet or wok is hot when you add the vegetables, and stir fry them quickly over high heat. This keeps them tender but still crisp, making your Teriyaki Chicken Stir Fry a winner every time.
Final Thoughts
There’s nothing quite as satisfying as sharing a homemade Teriyaki Chicken Stir Fry around the table. The colors, the flavors, and the easy steps make it a weeknight hero you’ll come back to again and again. I hope you’ll give it a try and add your own twist. Happy cooking!
Print
Teriyaki Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This delicious Teriyaki Chicken Stir Fry is a quick and easy Asian-inspired dish packed with colorful vegetables, tender chicken, and a flavorful homemade teriyaki sauce. Perfect for a healthy weeknight meal!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil (divided)
For the Stir Fry:
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup snap peas
- 2 carrots (thinly sliced)
- 3 green onions (sliced)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp sesame oil
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, and cornstarch mixed with cold water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6–8 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Stir Fry the Vegetables: In the same pan, add remaining oil. Add broccoli, bell peppers, carrots, and snap peas. Stir-fry for 4–5 minutes until vegetables are crisp-tender. Add garlic and ginger and cook for another 1–2 minutes.
- Combine and Serve: Return chicken to the pan. Pour in the teriyaki sauce and stir well to coat. Simmer for 2–3 minutes until the sauce has thickened and everything is heated through. Garnish with green onions and serve immediately over rice or noodles.
Notes
- You can prep the sauce and chop the veggies ahead of time for a quick weeknight dinner.
- Swap in other veggies like zucchini, mushrooms, or baby corn based on what you have on hand.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 13g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
