Forget takeout! This Teriyaki Chicken Stir Fry is about to become your new weeknight favorite. We’re talking tender, juicy chicken and crisp, vibrant vegetables all coated in a rich, savory, and perfectly sweet homemade teriyaki sauce. This recipe is surprisingly simple, incredibly delicious, and ready in under 30 minutes. It’s the kind of meal that makes you feel like a kitchen superstar, even on a busy Tuesday.
We’ve crafted this recipe to be not only quick but also packed with flavor that rivals your favorite Japanese restaurant. The secret is in the sauce—a simple concoction that balances soy sauce, mirin, and a few other key ingredients to create something truly special. Get ready to ditch the store-bought bottles for good.
Why This Teriyaki Chicken Stir Fry is a Weeknight Winner
When it comes to weeknight dinners, you need something fast, easy, and satisfying. This Teriyaki Chicken Stir Fry checks all those boxes and more. It’s a complete meal in one pan, which means less cleanup and more time enjoying your food. The combination of lean protein, fresh vegetables, and a flavorful sauce makes it a balanced and wholesome choice for the whole family.
Plus, it’s incredibly versatile. You can easily swap out vegetables based on what’s in your fridge or what’s in season. It’s a fantastic way to use up leftover produce and reduce food waste. Much like our popular Beef and Bok Choy Stir Fry, this dish is all about fresh ingredients and bold flavors coming together in harmony.
The Heart of the Dish: Homemade Teriyaki Sauce
The star of any great Teriyaki Chicken Stir Fry is, without a doubt, the sauce. While bottled sauces are convenient, nothing compares to the deep, nuanced flavor of a sauce made from scratch. It’s surprisingly easy and allows you to control the sweetness and saltiness to your exact preference. Our recipe strikes the perfect balance, creating a glossy, rich glaze that clings beautifully to every piece of chicken and vegetable.
Sauce Ingredients Explained
Our sauce uses just a few simple pantry staples. You’ll need low-sodium soy sauce for that salty, umami base, mirin for a touch of authentic sweetness and acidity, a little bit of sugar to enhance the classic teriyaki flavor, and fresh ginger and garlic for a punch of aromatic warmth. A cornstarch slurry is the final touch, thickening the sauce to that perfect, glaze-like consistency.
What You’ll Need: Key Ingredients
Beyond the sauce, the components of this stir fry are simple and fresh. Here’s a quick rundown:
- Chicken: We recommend using boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for quick and even cooking.
- Vegetables: A colorful mix is key! We love broccoli florets, sliced bell peppers, and carrots. They provide a wonderful crunch and lots of nutrients.
- Aromatics: Freshly minced garlic and ginger are non-negotiable for building a deeply flavorful base.
- Oil: A neutral oil with a high smoke point, like canola or avocado oil, is perfect for stir-frying.
- Garnish: Toasted sesame seeds and sliced green onions add a final flourish of flavor and texture.
How to Make The Best Teriyaki Chicken Stir Fry
This recipe comes together in just a few simple steps. The key is to have all your ingredients prepped and ready to go before you even turn on the stove—a practice known as ‘mise en place’. Stir-frying is a fast cooking process, so you won’t have time to chop vegetables once you start!
Step-by-Step Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, mirin, water, sugar, minced ginger, and minced garlic. Set it aside.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: Add the broccoli florets and carrots to the same skillet. Stir-fry for 3-4 minutes until they are tender-crisp. Add the sliced bell peppers and cook for another 2 minutes. You want the vegetables to be cooked but still have a bit of a bite.
- Combine and Thicken: Return the chicken to the skillet with the vegetables. Give the teriyaki sauce a quick re-whisk and pour it over the chicken and vegetables. Bring the mixture to a simmer. In a separate small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry, then pour it into the skillet. Stir constantly until the sauce thickens and coats everything beautifully, about 1-2 minutes.
- Serve: Serve your delicious Teriyaki Chicken Stir Fry immediately over a bed of steamed rice or noodles. Garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions for that finishing touch. If you enjoy this, you’ll also love our Yaki Udon recipe!
Choosing the Best Vegetables for Your Stir Fry
While we love the classic combination of broccoli, carrots, and bell peppers, the beauty of a stir fry is its adaptability. Feel free to get creative and use your favorite vegetables. Some other fantastic options include:
- Snap Peas or Snow Peas
- Sliced Mushrooms
- Bok Choy
- Zucchini or Yellow Squash
- Onions (yellow or red)
- Water Chestnuts for extra crunch
Just remember to add heartier vegetables like broccoli and carrots first, as they take longer to cook, and add more tender vegetables like mushrooms or bok choy towards the end.
Pro Tips for Perfect Stir Fry Every Time
Follow these simple tips to elevate your stir-fry game from good to great.
- Don’t Crowd the Pan: It’s essential to cook in a single layer to ensure the chicken and vegetables get a good sear rather than steaming. If your skillet isn’t large enough, cook in batches.
- High Heat is Key: Stir-frying is meant to be a quick, high-heat cooking method. This ensures your vegetables stay crisp and your chicken remains tender.
- Prep in Advance: As mentioned before, have everything chopped and measured before you start cooking. The process moves too quickly to be prepping on the fly.
- Customize the Sauce: Feel free to adjust the sauce to your liking. Want it spicier? Add a pinch of red pepper flakes. Prefer it less sweet? Reduce the sugar slightly. For a different flavor profile, check out our Black Pepper Chicken recipe.
Frequently Asked Questions
Yes, you can prepare the teriyaki sauce (without the cornstarch slurry) and store it in an airtight container in the refrigerator for up to a week. This makes the cooking process even faster!
Absolutely! This recipe is very versatile. Feel free to use other vegetables like snap peas, mushrooms, bok choy, zucchini, or water chestnuts. Just be sure to add heartier vegetables first, as they take longer to cook.
To add some heat, you can add 1/2 teaspoon of red pepper flakes or a tablespoon of sriracha to the teriyaki sauce before pouring it into the skillet.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken slightly upon refrigeration.
This dish is perfect served over steamed white or brown rice, quinoa, or your favorite noodles like udon or soba noodles. For a low-carb option, serve it with cauliflower rice.
Ready for More Delicious Dinners?
We hope you love this easy Teriyaki Chicken Stir Fry recipe as much as we do! It’s a testament to how simple ingredients can create an incredibly flavorful and satisfying meal. If you tried this recipe, please let us know what you think in the comments below. We love hearing from you! For more recipe inspiration, be sure to follow us on Pinterest.
Teriyaki Chicken Stir Fry Recipe
Teriyaki Chicken Stir Fry: The Ultimate Easy Recipe
Ingredients
Equipment
Instructions
- Make the Sauce: In a small bowl, whisk together the soy sauce, water, mirin, brown sugar, minced garlic, and grated ginger. Set aside.
- Cook the Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Cook the Vegetables: Add the broccoli and carrots to the hot skillet. Stir-fry for 3-4 minutes. Add the bell pepper and stir-fry for another 2 minutes until all vegetables are tender-crisp.
- Combine and Thicken: Return the cooked chicken to the skillet. Pour the prepared teriyaki sauce over the top and bring to a simmer. Add the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir continuously for 1-2 minutes until the sauce has thickened and coats everything.
- Serve: Serve immediately over rice or noodles, garnished with toasted sesame seeds and sliced green onions.
Notes
Have all your vegetables chopped and ready to go before you start cooking, as the stir-frying process is very fast.
Feel free to substitute with other vegetables like snap peas, mushrooms, or bok choy.
