You know those nights when you’re staring into the fridge at 6 PM, stomach growling, contemplating whether it’s socially acceptable to order takeout for the third time this week? Yeah, I’ve been there. That’s exactly why I perfected this teriyaki chicken stir fry.
Here’s the thing—I used to think stir fry was complicated. Too much chopping, too much timing, too easy to mess up. But then I realized something: restaurants crank these out in minutes. Why couldn’t I? Turns out, with the right technique and a solid homemade teriyaki sauce, you can have restaurant-quality stir fry on your table faster than the delivery guy can find your apartment.
This recipe has saved me countless times. It’s become my go-to when I need something quick, healthy, and actually exciting to eat. Plus, the homemade teriyaki sauce? Game-changer. Once you taste it, those store-bought bottles will feel like a distant, slightly disappointing memory.
Why You’ll Love This Teriyaki Chicken Stir Fry
Lightning Fast: From cutting board to dinner table in 20 minutes. Seriously. I’ve timed it. Perfect for those “I forgot to meal prep” Sundays or chaotic weeknights when everyone’s hangry.
Better Than Takeout: That homemade teriyaki sauce has the perfect balance of sweet, salty, and savory. No weird aftertaste, no mystery ingredients—just pure, delicious flavor that coats every piece of chicken and veggie.
Veggie-Flexible: Got broccoli? Great. Only have bell peppers and snap peas? Perfect. Cleaning out your crisper drawer? Even better. This recipe adapts to whatever vegetables you have on hand.
One-Pan Wonder: Less cleanup means more time doing literally anything else. I cook this entire meal in one wok (or large skillet), and honestly, that’s half the appeal right there.
Kid-Approved: The slightly sweet teriyaki flavor wins over even picky eaters. My nephew, who claims to hate vegetables, actually asks for seconds. FYI, that’s basically a miracle.
Healthier Choice: You control the sodium, the sugar, and the quality of ingredients. Plus, with lean chicken breast and loads of veggies, you’re getting a protein-packed, nutrient-dense meal without the grease.
Ingredients You’ll Need
This recipe uses simple ingredients you can grab at any grocery store. No hunting down specialty items or weird sauces with unpronounceable names. Just straightforward, pantry-friendly stuff that comes together into something legitimately crave-worthy.
For the Teriyaki Sauce:
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Stir Fry:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons vegetable oil (divided)
- 3 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots—your choice)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional, for garnish)
- Salt and pepper to taste
Key Ingredient Notes
Chicken Prep: Cut your chicken into evenly-sized pieces (about 1-inch cubes). This ensures everything cooks at the same rate. Nobody wants rubbery chicken next to perfectly cooked pieces. Pat the chicken dry with paper towels before cooking—this helps you get that gorgeous golden sear instead of sad, steamed chicken.
Vegetable Options: Honestly? Use what you’ve got. Bell peppers add sweetness and crunch. Broccoli brings that hearty texture. Snap peas are crispy and slightly sweet. Carrots add color and a bit of earthiness. Mushrooms? Absolutely. Zucchini? Why not. Just keep the pieces roughly the same size so they cook evenly.
Sauce Ingredients: Rice vinegar adds brightness and cuts through the sweetness—don’t skip it. If you don’t have sesame oil, you can use more vegetable oil, but sesame oil brings that authentic, nutty flavor that really makes this taste like restaurant stir fry. For the cornstarch slurry, mix it right before adding to prevent clumping.
Soy Sauce Substitute: If you’re gluten-free, swap soy sauce for tamari (which is basically gluten-free soy sauce). Coconut aminos work too, though they’re slightly sweeter and less salty, so you might want to adjust the honey.
How to Make Teriyaki Chicken Stir Fry (Step-by-Step)
Ever wondered why restaurant stir fry tastes so good? High heat and quick cooking. That’s the secret. We’re going to replicate that at home, and trust me, it’s easier than you think.
Step 1: Prep Your Ingredients
Before you turn on the stove, get everything ready. Seriously—stir frying moves fast, and you don’t want to be frantically chopping vegetables while your chicken burns. Cut your chicken into bite-sized pieces. Chop your vegetables into similar-sized pieces. Mince your garlic and grate your ginger. Have everything within arm’s reach of your stove.
In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Set it aside. In another tiny bowl, mix your cornstarch with 2 tablespoons of water until smooth. This is your thickening agent—you’ll add it later to create that glossy, restaurant-style sauce that clings to everything.
Step 2: Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Let it get really hot—you want to hear that sizzle when the chicken hits the pan. Season your chicken pieces with a pinch of salt and pepper, then add them to the hot pan in a single layer. Don’t overcrowd the pan, or you’ll steam the chicken instead of searing it. If needed, cook in two batches.
Let the chicken cook undisturbed for 2-3 minutes until the bottom gets golden brown and slightly crispy. Then flip and cook another 2-3 minutes until cooked through and no longer pink inside. The chicken should have some nice caramelization on it—that’s where the flavor lives. Remove the chicken from the pan and set it aside on a plate.
Step 3: Stir Fry the Vegetables
Add the remaining 1 tablespoon of oil to the same pan (don’t wipe it out—those browned bits add flavor). Toss in your harder vegetables first (like carrots and broccoli) and stir fry for 2-3 minutes until they start to soften but still have a bite. Then add softer vegetables (like bell peppers and snap peas) and cook for another 2 minutes. You want everything crisp-tender, not mushy. IMO, overcooked vegetables are the downfall of many home-cooked stir fries.
Keep everything moving in the pan. That’s why it’s called stir fry, right? 🙂 The high heat will give your veggies a slight char in places, which adds incredible flavor.
Step 4: Make the Sauce and Combine
Return the cooked chicken to the pan with the vegetables. Give the teriyaki sauce mixture a quick stir, then pour it over everything. Let it come to a bubble, then add your cornstarch slurry while stirring constantly. The sauce will thicken within 30-60 seconds, becoming glossy and gorgeous.
Toss everything together until the chicken and vegetables are completely coated in that beautiful teriyaki glaze. Everything should look shiny and delicious. Cook for another minute to let the flavors meld together.
Step 5: Finish and Serve
Remove from heat and toss in the sliced green onions. Give it one final stir. Taste and adjust seasoning if needed—sometimes I add a tiny splash more soy sauce or honey depending on my mood.
Transfer to a serving dish (or just eat straight from the pan—no judgment here) and sprinkle with sesame seeds if you’re feeling fancy. Serve immediately while everything’s hot and the sauce is still glossy.
Serving Suggestions
This teriyaki chicken stir fry is incredibly versatile. Here’s how I like to serve it, depending on what I’m craving or what dietary goals I’m pretending to follow that week.
Over Rice or Noodles
Fluffy white rice is the classic choice. The rice soaks up all that extra teriyaki sauce like a delicious little sponge. I usually make jasmine rice because it’s fragrant and slightly sticky, which works perfectly with stir fry.
Brown rice if you’re going for the healthier option. It adds a nutty flavor and more fiber. Takes longer to cook though, so start it before you begin the stir fry.
Fried rice turns this into an even heartier meal. Use day-old rice if you have it—it fries up better than fresh rice.
Noodles are another fantastic option. Lo mein noodles, rice noodles, or even soba noodles work beautifully. Toss them with a bit of the teriyaki sauce and serve the stir fry on top. It’s basically a teriyaki noodles stir fry at that point, and honestly? Amazing.
Low-Carb Options
Cauliflower rice is surprisingly good here. It soaks up the sauce without adding carbs, and the texture works well with the crispy vegetables.
Zucchini noodles (or “zoodles” if we’re being trendy) are another solid choice. Just don’t overcook them or they’ll get watery.
On its own works too. The stir fry has enough substance with all those vegetables and chicken that you don’t necessarily need a base. I’ve eaten this straight from the pan more times than I’d like to admit.
Meal Prep Ideas
This recipe is perfect for meal prep. I usually make a double batch on Sunday and portion it into containers with rice. It reheats beautifully throughout the week, and it’s way better than whatever sad desk lunch I’d otherwise be eating. Trust me on this one.
Storage and Reheating Tips
Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it sits, which honestly makes it even better the next day. The flavors have time to meld together, and everything tastes more cohesive.
Freezer Storage: You can freeze this for up to 3 months in freezer-safe containers. I recommend slightly undercooking the vegetables if you know you’re going to freeze it, so they don’t turn to mush when reheated. Let it cool completely before freezing.
Reheating: Microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of water or chicken broth if the sauce has gotten too thick. For stovetop reheating, add everything to a pan over medium heat with a tablespoon of water, stirring until heated through. The stovetop method gives you better texture, but let’s be real—the microwave is way more convenient for weekday lunches.
Closing
Look, I get it. Weeknight cooking can feel like a chore. But this teriyaki chicken stir fry? It’s the kind of meal that makes you actually want to cook. It’s fast, it’s delicious, and it makes you feel like you’ve got your life together—even if the rest of your day was chaos.
The best part? Once you nail this recipe, you can riff on it endlessly. Different proteins, different vegetables, different sauce ratios based on your taste. It becomes this reliable foundation in your cooking repertoire that you can turn to again and again.
So grab your wok, crank up the heat, and show that takeout menu who’s boss. You’ve got this. 🙂
Happy cooking!
— Kip
Easy Teriyaki Chicken Stir Fry: A Quick 20-Minute Dinner Winner
Description
This teriyaki chicken stir fry is your new weeknight hero. Tender chicken breast meets crisp-tender vegetables in a glossy, savory-sweet teriyaki sauce that comes together faster than you can say "delivery." It's healthier, tastier, and way more satisfying than anything from a restaurant.
Ingredients
Teriyaki Sauce:
Stir Fry:
Instructions
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Prep everything: Cut chicken into bite-sized pieces and pat dry. Chop all vegetables into similar-sized pieces. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. In another small bowl, mix cornstarch with 2 tablespoons water.
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Cook the chicken: Heat 2 tablespoons oil in a large wok or skillet over high heat. Season chicken with salt and pepper. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden. Flip and cook another 2-3 minutes until cooked through. Remove and set aside.
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Stir fry vegetables: Add remaining 1 tablespoon oil to the same pan. Add harder vegetables (carrots, broccoli) first and stir fry 2-3 minutes. Add softer vegetables (bell peppers, snap peas) and cook 2 more minutes until crisp-tender.
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Combine and glaze: Return chicken to pan. Pour in teriyaki sauce and bring to a bubble. Add cornstarch slurry while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy.
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Finish: Remove from heat. Toss in green onions. Sprinkle with sesame seeds if desired. Serve immediately over rice, noodles, or cauliflower rice.
Note
The key to great stir fry is high heat and quick cooking. Don't overcrowd the pan or you'll steam instead of sear. Feel free to customize vegetables based on what you have available. Sauce will thicken as it cools, so if reheating leftovers, add a splash of water to loosen it up.
