There’s nothing quite like a vibrant, homemade Teriyaki Chicken Stir Fry to sweep you off your feet after a long day! This gem of a dish tosses juicy, golden chicken with colorful veggies in a glossy homemade teriyaki sauce, and comes together in a flash. Every bite is savory, sweet, beautifully balanced, and totally irresistible, making it one of those go-to recipes I find myself craving week after week. Whether you’re feeding a family or treating yourself to a one-bowl wonder, this Teriyaki Chicken Stir Fry brings restaurant flavors right to your table—no takeout menu required!
Ingredients You’ll Need
This dish sings because of a few key players. Every ingredient adds an essential pop of flavor, crunch, or color, taking Teriyaki Chicken Stir Fry from basic to brilliant. Don’t be afraid to use what you have—just a handful of fresh, vibrant ingredients come together for a perfectly balanced stir fry.
- Chicken: Boneless, skinless chicken breasts or thighs bring protein and soak up the sauce like a dream—choose thighs for extra juiciness.
- Vegetable oil: A neutral oil keeps everything sizzling without adding heaviness or competing with the flavors.
- Broccoli florets: These add crunch and a beautiful pop of green that soaks up the teriyaki glaze.
- Red bell pepper: For sweetness, color, and that satisfying slight bite—sliced thin for the best texture.
- Snap peas or snow peas: Their juicy snap keeps the stir fry fresh-tasting and vibrant; both work perfectly.
- Carrots: Thinly sliced for just the right balance of crispness and sweetness.
- Green onions: Sliced and sprinkled over the top for fresh, oniony brightness right before serving.
- Sesame seeds: These tiny crunch bombs add a nutty finish to the final dish.
- Low-sodium soy sauce: The foundation of a great teriyaki sauce, allowing the flavors to shine without excess salt.
- Honey or brown sugar: Adds sweetness and helps the sauce caramelize beautifully; honey for floral notes, brown sugar for deeper warmth.
- Rice vinegar: A splash of tang to lift all the flavors and balance the sweetness.
- Sesame oil: Just a drizzle for that unmistakable toasty, sesame aroma.
- Fresh garlic: Minced for a punch of bold, aromatic flavor in every bite.
- Fresh ginger: Grated for a zippy, spicy background that perks up the whole dish.
- Cornstarch + water: A quick slurry thickens the sauce until it’s perfectly glossy and coats every morsel.
How to Make Teriyaki Chicken Stir Fry
Step 1: Whisk the Teriyaki Sauce
Start by mixing up that glorious teriyaki sauce. In a small bowl, whisk together the low-sodium soy sauce, your choice of honey or brown sugar, rice vinegar, sesame oil, plus the minced garlic and grated ginger. A few seconds of whisking and your kitchen will already smell incredible! This homemade sauce is your secret to bold flavor in every bite.
Step 2: Sear the Chicken
Grab a large skillet or wok and heat up 1 tablespoon of vegetable oil over medium-high heat. Once it’s shimmering, add the chicken pieces. Let them get golden and slightly caramelized for about 5 to 6 minutes; this locks in juices and makes them utterly irresistible. Once the chicken is cooked through, scoop it out of the pan and set aside—don’t worry, it’ll be back!
Step 3: Stir-Fry the Vegetables
With the pan still hot, add in the remaining tablespoon of oil. Toss in the broccoli, bell pepper, snap peas (or snow peas), and carrots. Stir-fry for 4 to 5 minutes, stirring frequently so the veggies stay crisp-tender and vivid. The colors popping in the pan will instantly lift your spirits and appetite!
Step 4: Bring It All Together
Return your cooked chicken to the pan, then pour in the teriyaki sauce you whisked up earlier. Mixing everything to coat is so satisfying—let the sauce envelop all those nooks and crannies, giving each piece its moment to shine.
Step 5: Thicken the Sauce & Finish
Mix the cornstarch with water to create a quick slurry, then pour it into the pan. Let everything bubble and toss for 1 to 2 minutes; you’ll see the sauce transform, thickening into that luscious, glossy finish. Remove from the heat and get ready to serve with your favorite grain or noodles!
How to Serve Teriyaki Chicken Stir Fry
Garnishes
No Teriyaki Chicken Stir Fry is complete without a final flurry of sliced green onions and sesame seeds. The onions bring fresh zing, while the seeds add a satisfying crunch and nutty aroma—each garnish pulls everything together beautifully, both in flavor and looks.
Side Dishes
This stir fry is dreamy over a pile of fluffy steamed jasmine or brown rice. For variety, try serving it over noodles, or alongside a crisp Asian slaw for lots of crunch. Even cauliflower rice works if you’re keeping things light—there’s really no wrong way to enjoy it!
Creative Ways to Present
Why not get playful with your plating? Serve Teriyaki Chicken Stir Fry in lettuce cups as a colorful party appetizer, or build vivid rice bowls with pickled ginger and a soft-boiled egg on top. For a fun family night, set out a “stir fry bar” with extra veggies and toppings so everyone can build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken Stir Fry keeps really well! Once cooled, transfer it to an airtight container and store in the refrigerator for up to three days. The flavors meld beautifully, making the next day’s lunch a total treat.
Freezing
You can absolutely freeze Teriyaki Chicken Stir Fry for future cravings. Cool the stir fry completely, portion it out into airtight freezer bags or containers, and freeze for up to two months. For best results, thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy, reheat leftovers gently in a skillet on the stove over medium heat until warmed through—add a splash of water if things look dry. Microwaving works too, just be sure to cover so it stays nice and moist.
FAQs
Can I use store-bought teriyaki sauce instead of homemade?
Absolutely! If you’re short on time, a quality store-bought teriyaki sauce will do the trick. The homemade version gives you control over sweetness and saltiness, but shortcuts are always welcome on busy nights!
How can I make Teriyaki Chicken Stir Fry gluten-free?
Just use a certified gluten-free soy sauce or tamari, and check that your cornstarch is gluten-free. Everything else in the recipe naturally fits a gluten-free lifestyle, so enjoy with confidence.
What vegetables can I substitute or add?
This stir fry is endlessly flexible! Try mushrooms, zucchini, baby corn, or even bok choy. Basically, whatever veggies are hanging out in your fridge will taste delicious tossed in that teriyaki sauce.
How can I add more heat or spice?
If you’re craving extra kick, add a pinch of red pepper flakes, a sliced chili pepper, or a swirl of sriracha to the sauce or at the end. Adjust to taste—there’s plenty of room to make it mild or fiery!
Is it better to use chicken breast or thigh?
Both work beautifully, but chicken thighs are more forgiving and turn out extra juicy, while breasts stay lean and tender if you avoid overcooking. Pick your favorite, or even mix the two for the best of both worlds!
Final Thoughts
I hope you’re excited to bring this Teriyaki Chicken Stir Fry into your kitchen! It’s a dish that never fails to wow—big on flavor, fast to make, and easy to customize. Don’t be surprised if it finds a regular spot in your weekly dinner lineup—give it a try and let the flavors do the talking!
Print
Teriyaki Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Teriyaki Chicken Stir Fry recipe that combines juicy chicken pieces with a medley of colorful vegetables in a flavorful homemade teriyaki sauce. This Asian-inspired dish is perfect for a quick and satisfying weeknight meal.
Ingredients
For the Stir Fry:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 cup snap peas or snow peas
- 2 carrots (thinly sliced)
- 2 green onions (sliced, for garnish)
- sesame seeds (for garnish)
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–6 minutes until browned and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the pan, then add broccoli, bell pepper, snap peas, and carrots. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
- Combine and Serve: Return the chicken to the pan. Pour in the teriyaki sauce and stir to coat. Add the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens. Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Notes
- Feel free to substitute or add vegetables like mushrooms, zucchini, or baby corn.
- For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 10g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
