If you’re looking for a dinner that’s packed with flavor, vibrant colors, and comes together faster than you can dial for takeout, this Teriyaki Chicken Stir Fry is your new best friend. Imagine irresistibly tender bites of chicken tossed with crisp-tender vegetables, all coated in a glossy, homemade teriyaki sauce that hits those perfect sweet-salty notes. This quick stir fry is a weeknight savior that makes healthy eating exciting, gorgeous, and honestly, pretty addictive. Whether you’re cooking for yourself or a hungry crew, one taste and this Teriyaki Chicken Stir Fry will skyrocket to the top of your favorites list!

Teriyaki Chicken Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this stir fry is simple, yet plays a special part in creating a dish that’s as crowd-pleasing as it is nourishing. Let’s go through the essentials—from protein-packed chicken to the crisp veggies and that all-important signature sauce!

Chicken breasts: Bite-sized pieces cook quickly and soak up all that delicious teriyaki flavor.
Cornstarch: Gives the chicken a light, velvety coating for extra tenderness, and thickens the sauce.
Vegetable oil: A neutral oil that gets the chicken and veggies sizzling without overpowering flavors.
Broccoli florets: Add heartiness and a pop of green—it’s a classic stir fry veggie for good reason!
Red bell pepper: Brings sweet crunch and a vibrant red color to your plate.
Snow peas: Crisp, subtly sweet, and totally addictive for their snap.
Carrots: Julienne them for quick cooking and pretty orange ribbons throughout the dish.
Green onions: Perfect for a fresh garnish and mellow onion flavor.
Low-sodium soy sauce: Provides that deep, savory umami and keeps the salt in check.
Water: Helps create a silky, pourable sauce consistency.
Honey: Adds subtle sweetness for that classic teriyaki glaze.
Rice vinegar: Invites a gentle tang, balancing out the flavors.
Garlic and ginger: The aromatic power duo that gives this dish its punchy depth.
Cornstarch slurry: A quick mix with water ensures your sauce thickens to that irresistible, glossy finish.

How to Make Teriyaki Chicken Stir Fry

Step 1: Coat & Prep the Chicken

Toss your chicken pieces in cornstarch until every bite is evenly coated. This simple trick locks in moisture, giving you chicken that’s crisp on the outside but stays juicy inside. Plus, this coating will help thicken your sauce later, so don’t skip it!

Step 2: Sear the Chicken

Grab your largest skillet or wok and heat a tablespoon of vegetable oil over medium-high heat. Add the chicken in a single layer and let it sizzle for five to six minutes, stirring occasionally, until the pieces are golden and cooked through. Set the chicken aside—it’s about to take a delicious bath in teriyaki magic!

Step 3: Stir Fry the Veggies

Add your remaining oil to the pan, then pile in the broccoli, bell pepper, snow peas, and carrots. Stir fry these beauties for about three to four minutes. You want them crisp-tender and vibrant—no soggy vegetables allowed here. They should stay bright, with a satisfying bite.

Step 4: Make the Teriyaki Sauce

In a small saucepan, whisk together the soy sauce, water, honey, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat. Once it’s gently bubbling, add your cornstarch slurry, whisking until the sauce thickens and turns silky, about one to two minutes. You’ll know it’s ready when it coats a spoon elegantly.

Step 5: Bring It All Together

Return your cooked chicken to the skillet with the vegetables, then pour over the luscious teriyaki sauce. Toss everything together until each piece is glossy and coated. Warm it through for another minute or two, allowing the flavors to mingle and the sauce to slightly reduce for that sticky-sweet finish.

How to Serve Teriyaki Chicken Stir Fry

Garnishes

A final flourish can take your Teriyaki Chicken Stir Fry from “homemade” to “restaurant-worthy.” Try scattering sliced green onions and a sprinkle of toasted sesame seeds on top for a subtle crunch and nutty aroma. If you love extra zing, a scatter of chili flakes or a splash of sriracha works wonders too!

Side Dishes

Steamed white or brown rice makes a classic companion, perfectly soaking up the teriyaki sauce. If you’re dodging carbs, serve atop cauliflower rice, or nestle your stir fry over udon noodles or even quinoa for a wholesome twist. Don’t forget some pickled ginger on the side for a fresh, zippy contrast.

Creative Ways to Present

For a fun, family-style spread, serve your Teriyaki Chicken Stir Fry right from the pan or wok, letting everyone scoop their own portion. Or, load it into crisp lettuce cups for a handheld, party-friendly option. For your lunchbox, pack it with extra veggies and a wedge of lime for a refreshing DIY bowl on the go.

Make Ahead and Storage

Storing Leftovers

Let any leftover stir fry cool to room temperature, then transfer it to an airtight container. Stored in the fridge, Teriyaki Chicken Stir Fry will stay fresh and flavorful for up to three days. It makes a fantastic make-ahead lunch for busy weekdays!

Freezing

If you want to keep your stir fry longer, pop single portions into freezer-safe containers or zip-top bags (squeezing out as much air as possible). Freeze for up to two months. Just know the veggies may soften a bit after thawing, but it’ll still taste delicious.

Reheating

To reheat, simply warm your stir fry gently in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, use the microwave, covering loosely and heating in short bursts, stirring in between for even warming.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great swap in Teriyaki Chicken Stir Fry; they’re more forgiving and add extra juiciness. Just cut them into bite-sized chunks and follow the recipe as written.

What vegetables can I substitute or add?

The beauty of stir fry is flexibility. Try snap peas, baby corn, sliced mushrooms, or zucchini. If you have leftover veggies in your crisper, toss them in—Teriyaki Chicken Stir Fry is endlessly customizable!

Is this recipe gluten-free?

To make your stir fry gluten-free, use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Always check labels, as some brands can sneak in gluten!

Can I make the sauce ahead of time?

Definitely! The teriyaki sauce for this recipe can be made up to three days in advance. Store it in the fridge in a sealed jar—just shake or whisk it before adding to your stir fry.

How do I keep the veggies crisp-tender?

Stir fry over high heat and don’t overcook! Keeping the veggies moving ensures they cook quickly, locking in that beautiful color and crunch. Have everything prepped before you start—the magic of Teriyaki Chicken Stir Fry is in the fast cooking!

Final Thoughts

This Teriyaki Chicken Stir Fry is the kind of meal you’ll want to make on repeat—simple enough for weeknights but packed with flavors that make every forkful exciting. Give it a try, and you might just discover your new go-to dinner!

Teriyaki Chicken Stir Fry Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Teriyaki Chicken Stir Fry recipe is a quick and flavorful dish that combines tender chicken with a medley of colorful vegetables in a savory teriyaki sauce. Perfect for a busy weeknight dinner!

Ingredients

Scale

For the Stir Fry:

1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons cornstarch
2 tablespoons vegetable oil (divided)
2 cups broccoli florets
1 red bell pepper (sliced)
1 cup snow peas
2 medium carrots (julienned)
3 green onions (sliced)

For the Teriyaki Sauce:

1/2 cup low-sodium soy sauce
1/4 cup water
3 tablespoons honey
2 tablespoons rice vinegar
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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Instructions

Toss Chicken with Cornstarch: In a bowl, toss chicken pieces with cornstarch until evenly coated.
Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok. Add chicken and cook for 5–6 minutes until browned. Remove and set aside.
Stir Fry Vegetables: Add remaining oil to the skillet. Stir fry broccoli, bell pepper, snow peas, and carrots for 3–4 minutes.
Make Teriyaki Sauce: In a saucepan, whisk together soy sauce, water, honey, rice vinegar, garlic, and ginger. Add cornstarch slurry and cook until thickened.
Combine and Serve: Return chicken to skillet with vegetables. Pour teriyaki sauce over and toss to coat. Serve hot over rice, garnished with green onions.