Homemade Teriyaki chicken stir fry is an easy 30-minute weeknight dinner made with the best sauce ever! Definitely satisfies the “take-out craving” and loved by the whole family.
This is one of my all-time favorite meals. It’s healthier, cheaper, and tastes better than a take-out. Saucy tender chicken and crunchy vegetables are stir fried in a delicious savory sauce, then served over fluffy white rice.
Awesome recipe. I’ve made this twice now had to triple it this last time to make sure there was enough for leftovers!
J Grant
It’s a family-friendly meal as the flavors here are quite neutral, as in, no heat or spice, or unusual flavors, and the balance of sweet and savory is just right. There are roughly around 300 calories per serving without the rice, considering that this recipe makes 4 generous servings.
The key here is to prep all of the ingredients before you start cooking because everything cooks so fast in just 15 minutes.
But before you start cooking, you also have to make sure that you soaked your white rice and started cooking it so that everything is ready at the same time!
If you love Teriyaki chicken, check out this easy and delicious Slow Cooker Teriyaki Chicken recipe, and my favorite Asian Salad with Teriyaki Chicken.
Check out my Teriyaki Chicken Bowls too! it’s a similar recipe but with a different, completely gorgeous presentation!
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken – I used boneless skinless chicken breasts, but you can use chicken thighs or chicken tenders if you like.
- Vegetables – I used broccoli and bell peppers, but you can also add mushrooms, onions, asparagus, etc.
- Sauce ingredients – reduced-sodium soy sauce (use tamari for gluten-free), water, honey, brown sugar, sesame oil, rice vinegar, corn starch, fresh garlic, and ginger.
- Oil for sauteing, and sesame seeds for garnish.
How to Make Teriyaki Chicken Stir Fry
Because the stir fry is made really quickly, I recommend that you measure out and prep all of the ingredients before you start.
- Make the sauce – In a small bowl or jug, combine the sauce ingredients and give them a quick whisk.
- Cook the chicken – In a skillet over medium heat, heat the oil, and cook the chicken (I like to season it with freshly cracked black pepper) and cook for 5 minutes until golden and cooked through. Remove the chicken from the skillet, and set it aside.
- Stir fry the veggies – Add more oil to the skillet, and saute the vegetables for 3-4 minutes until just softened. Make sure not to cook them for too long, as they’ll be cooked further when the sauce is added.
- Add the sauce – Give the sauce another whisk, and add it to the skillet. Cook over low-medium heat for 2-3 minutes until it thickens. If it’s thickened too much, add a splash of water to loosen it.
- Add the chicken back in – Stir in the chicken and make sure that it’s well coated in the sauce. Garnish with toasted sesame seeds and serve over steamy jasmine rice.
Top Tips
- Try to cut the chicken into pieces that are the same size, this will ensure that they cook evenly.
- When cooking the chicken in a cast iron skillet, add them to the skillet and let them cook for 1 minute without disturbing, this will give them a golden color.
- Feel free to add more vegetables to the stir fry, you can also add water chestnuts, shredded cabbage, or even fresh herbs if you like.
- If the sauce thickens too quickly, loosen it up with a splash of water. If it doesn’t thicken to the desired consistency, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Keep in mind that cornstarch must be cooked to 203°F/95°C before it starts thickening.
- Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water until just warmed through.
More Easy Chicken Recipes
- Easy chicken scampi (Olive Garden copycat recipe)
- Garlic butter chicken tenders
- Chicken fajita casserole
- Skillet creamy lemon chicken
- Baked chicken tacos
- Marry me chicken (creamy skillet chicken with parmesan, sundried tomatoes, and herbs).
- Chicken and Broccoli Stir Fry
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Teriyaki Chicken Stir Fry
Recipe Video
Ingredients
For the Sauce:
- ¼ cup (60 ml) low-sodium soy sauce use Tamari for gluten free
- ¼ cup (60 ml) water
- 2 tablespoon (30 g) honey
- 1 tablespoon brown sugar
- 1 tablespoon (15 ml) rice vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoon fresh ginger peeled and grated
- 2 teaspoon fresh garlic peeled and minced
- 2 teaspoon cornstarch
For the Stir Fry:
- 1 tablespoon (15 ml) vegetable oil plus more if needed for the vegetables
- 1 ¼ pounds (650 g) chicken breasts boneless and skinless, diced into ¾-inch cubes
- 3 cups broccoli florets
- 2 bell peppers diced (red and green)
- 1 teaspoon (5 ml) toasted sesame seeds
Instructions
- In a small bowl or jug, combine the sauce ingredients and give them a quick whisk. Set aside.
- In a skillet over medium heat, heat the oil, and cook the chicken (I like to season it with freshly cracked black pepper – optional) and cook for 5 minutes until golden and cooked through. Remove the chicken from the skillet, and set it aside.
- Add more oil to the skillet, and saute the vegetables for 3-4 minutes until just softened. Make sure not to cook them for too long, as they'll be cooked for longer with the sauce.
- Give the sauce a quick whisk, and add it to the skillet. Cook over low-medium heat for 2-3 minutes until it thickens. If it's thickened too much, add a splash of water to loosen it.
- Add the chicken back in and stir to make sure that it's well coated in the sauce. Remove from the stove, and garnish with toasted sesame seeds, and serve over cooked jasmine rice.
Notes:
- Try to cut the chicken into pieces that are the same size, this will ensure that they cook evenly.
- When cooking the chicken in a cast iron skillet, add them to the skillet and let them cook for 1 minute without disturbing, this will give them a golden color.
- Feel free to add more vegetables to the stir fry, you can also add water chestnuts, shredded cabbage, or even fresh herbs if you like.
- If the sauce thickens too quickly, loosen it up with a splash of water. If it doesn’t thicken to the desired consistency, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water. Keep in mind that cornstarch must be cooked to 203°F/95°C before it starts thickening.
- Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water until just warmed through.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kathy says
Very easy and very good. I will be making this again.
Diana says
Glad you enjoyed it, Kathy! Hope it becomes a regular in your kitchen.