This Chicken Teriyaki Stir Fry is a quick, flavorful, and colorful dinner made with tender chicken, crisp vegetables, and a glossy homemade teriyaki sauce. Everything cooks in one skillet or wok, making this recipe perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

The combination of savory soy sauce, sweet honey or brown sugar, garlic, ginger, and sesame creates that classic teriyaki flavor. Served over steamed rice or noodles, this stir fry becomes a complete and comforting meal the whole family can enjoy.

Origin Information

Teriyaki is a Japanese cooking style traditionally associated with foods grilled or broiled with a glossy sauce containing soy sauce, mirin, and sugar. The word refers to the shiny appearance created by the sauce as it cooks.

The chicken-and-vegetable stir-fry version is a popular modern interpretation, especially in American and international home cooking. This recipe combines the sweet-savory character of teriyaki with the quick high-heat technique of stir frying.

Tips

Cut the chicken into small, similarly sized pieces so it cooks quickly and evenly.

Pat the chicken dry before seasoning. Excess moisture can prevent it from browning properly.

Prepare all of the vegetables before you start cooking. Stir frying moves quickly, so having everything ready makes the process much easier.

Cook the chicken in a single layer whenever possible. Overcrowding the pan can cause the chicken to steam instead of brown.

Use medium-high to high heat for the vegetables so they remain crisp-tender rather than becoming soft.

Add the teriyaki sauce toward the end of cooking. This allows it to thicken and coat the chicken and vegetables without burning.

For a thicker sauce, use a small amount of cornstarch slurry.

Do not cook the vegetables for too long. Bell peppers, broccoli, and carrots are especially delicious when they retain a little crunch.

For extra flavor, garnish the finished stir fry with toasted sesame seeds and sliced green onions.

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Storage Information

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

Reheat in a skillet over medium heat with a small splash of water to loosen the sauce. You can also microwave individual portions until hot.

Store rice separately when possible to maintain the best texture.

This dish can be frozen, although the vegetables may become somewhat softer after thawing. Freeze in an airtight freezer-safe container for up to 2 months and thaw in the refrigerator before reheating.

Ingredient Notes

Chicken Breast: Boneless, skinless chicken breast is lean and cooks quickly. Chicken thighs can also be used for a juicier, richer result.

Bell Pepper: Bell peppers add sweetness, color, and crunch. Use any combination of red, yellow, orange, or green peppers.

Broccoli: Broccoli adds texture and makes the stir fry more substantial. Cut the florets into relatively small pieces so they cook quickly.

Carrot: Thinly sliced carrots add natural sweetness and vibrant color.

Onion: Sliced onion adds savory flavor and becomes slightly sweet as it cooks.

Garlic: Fresh garlic gives the dish its characteristic aromatic flavor.

Fresh Ginger: Ginger adds warmth and freshness that balances the sweet teriyaki sauce.

Soy Sauce: Soy sauce provides the salty, savory foundation of the sauce. Use low-sodium soy sauce if preferred.

Honey Or Brown Sugar: This adds sweetness and helps create the glossy teriyaki finish.

Rice Vinegar: Rice vinegar provides acidity and balances the sweetness.

Sesame Oil: A small amount adds a distinctive nutty aroma and finishing flavor.

Cornstarch: Cornstarch thickens the sauce and helps it cling to the chicken and vegetables.

Water: Water helps dilute the sauce ingredients and create the proper consistency.

Sesame Seeds: Optional, but excellent for garnish and extra texture.

Green Onions: Add freshness and a mild onion flavor as a finishing garnish.

Serving Instructions

Serve Chicken Teriyaki Stir Fry over freshly steamed:

• White rice
• Brown rice
• Jasmine rice
• Basmati rice
• Cauliflower rice

It also pairs well with noodles such as rice noodles, udon, or soba.

For a lower-carbohydrate meal, serve the chicken and vegetables over cauliflower rice or alongside steamed vegetables.

Add extra green onions, sesame seeds, or a drizzle of sriracha for additional flavor.

Print Recipe

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Chicken Teriyaki Stir Fry

Author: Dino James Cooking Method: Sauteing, Simmering Cuisine: Asian Courses: Dinner, Lunch Recipe Keys: High Protein Nut Free Quick Meals

Ingredients

Scale

1/2x 1x 2x 3x

For The Chicken

• 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon neutral cooking oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• For The Vegetables
• 1 ½ cups broccoli florets
• 1 bell pepper, sliced
• 1 medium carrot, thinly sliced
• ½ medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For The Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For Garnishing

• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Instructions

Prepare The Teriyaki Sauce

1. In a small bowl, whisk together the soy sauce, ¼ cup water, honey or brown sugar, rice vinegar, and sesame oil.
2. In a separate small bowl, combine the cornstarch with 2 tablespoons cold water. Stir until completely smooth.
3. Set both mixtures aside.

Prepare The Chicken

1. Pat the chicken pieces dry with paper towels.
2. Season lightly with salt and black pepper.
3. Heat the cooking oil in a large skillet or wok over medium-high to high heat.
4. Add the chicken in a single layer. Cook for approximately 5–7 minutes, turning occasionally, until browned and cooked through.
5. Transfer the cooked chicken to a clean plate.

Cook The Vegetables

1. Add the broccoli, bell pepper, carrot, and onion to the same skillet.
2. Stir fry for approximately 4–5 minutes, keeping the heat relatively high.
3. The vegetables should become brightly colored and tender-crisp rather than completely soft.
4. Add the minced garlic and grated ginger.
5. Cook for another 30–60 seconds, stirring constantly, until fragrant.

Combine Everything

1. Return the cooked chicken to the skillet.
2. Give the prepared teriyaki sauce a quick stir and pour it into the pan.
3. Stir gently to coat the chicken and vegetables.
4. Add the cornstarch slurry and continue cooking for approximately 1–2 minutes, stirring frequently.
5. The sauce should become glossy and thick enough to coat the chicken and vegetables.
6. Remove the skillet from the heat.
7. Sprinkle with sesame seeds and sliced green onions.
8. Serve immediately.

Nutrition Facts

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 15g24%

Sodium 900mg38%

Total Carbohydrate 25g9%

Dietary Fiber 4g16%

Sugars 10g

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tools

• Large skillet or wok
• Cutting board
• Chef's knife
• Small mixing bowls
• Whisk
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Grater for fresh ginger
• Serving bowls