After a hectic day juggling work and family, I often crave a meal that’s both nourishing and effortless, like this Teriyaki Chicken Stir Fry. The tender chicken bites mingle with vibrant broccoli and bell peppers, all glazed in a glossy, sweet-savory sauce that comes together in under 30 minutes. It’s the kind of dish that feels special without demanding hours in the kitchen.
What draws me back to this recipe is its versatility for weeknights or casual weekends, pairing perfectly with steamed rice to soak up every drop of that homemade teriyaki goodness. Leftovers reheat beautifully, keeping the vegetables crisp and the flavors intact for a quick lunch the next day. Busy moms and professionals appreciate how it balances health with indulgence, delivering 30 grams of protein per serving.
Why We Love This Recipe
- Quick Preparation: This Teriyaki Chicken Stir Fry comes together in just 30 minutes, ideal for busy evenings.
- Flavorful Balance: The homemade sauce blends sweet honey and savory soy for a restaurant-quality taste at home.
- Healthy and Hearty: Packed with protein-rich chicken and fiber-filled veggies, it satisfies without weighing you down.
- Family Favorite: Its customizable veggies and mild spice level make it a hit with kids and adults alike.
Easy Teriyaki Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Sodium
Description
Easy Teriyaki Chicken Stir Fry is a quick and flavorful weeknight dinner featuring tender chicken pieces stir-fried with crisp vegetables in a homemade sweet and savory teriyaki sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 tsp garlic powder
- Pepper to taste
- 3 tbsp cornstarch, divided
- 3 tbsp olive oil, divided
- 1/2 medium onion, sliced
- 2 cups broccoli florets
- 1/2 red bell pepper, sliced into strips
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1/2 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp fresh garlic, minced
- Optional garnishes: sesame seeds, sliced green onions
Instructions
- Cut your chicken breasts into uniform 1-inch pieces. Season them with garlic powder and a pinch of black pepper. In a bowl, toss the seasoned chicken with 1 tablespoon of cornstarch until each piece is lightly coated.
- Prepare your teriyaki sauce by whisking together the soy sauce, water, honey, brown sugar, rice wine vinegar, toasted sesame oil, grated ginger, minced garlic, and the remaining 2 tablespoons of cornstarch in a small bowl. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering. Cook the chicken in batches, if necessary, to avoid overcrowding, searing until browned and cooked through. Transfer the cooked chicken to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Introduce the sliced onion, broccoli florets, and red bell pepper. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Give the prepared teriyaki sauce a quick re-whisk and pour it over the chicken and vegetables.
- Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until the sauce thickens and beautifully coats all ingredients.
- Serve your Teriyaki Chicken Stir Fry immediately, garnished with sesame seeds and sliced green onions if desired, and typically alongside steamed rice.
Notes
- Use low-sodium soy sauce to reduce salt content.
- Serve with steamed rice or noodles for a complete meal.
- Garnish with sesame seeds and sliced green onions for added flavor and presentation.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Ingredients to make Teriyaki Chicken Stir Fry
These ingredients create a harmonious blend of tender protein, crisp vegetables, and a glossy sauce that clings perfectly to every bite. Opting for fresh, high-quality produce and low-sodium soy elevates the overall flavor while keeping sodium in check.
- Boneless skinless chicken breasts – provides lean protein that stays juicy when stir-fried.
- Garlic powder – adds subtle savory depth without extra chopping.
- Pepper – seasons the chicken for a simple peppery kick; black pepper works best.
- Cornstarch – thickens the sauce and coats the chicken for a light, crispy edge.
- Olive oil – offers a neutral base for high-heat stir-frying without overpowering flavors.
- Onion – brings mild sweetness and texture when sliced thin.
- Broccoli florets – delivers crisp-tender crunch and nutrient boost; swap for snap peas if preferred.
- Red bell pepper – adds vibrant color and subtle sweetness in thin strips.
- Soy sauce – forms the umami backbone; choose low-sodium to control salt.
- Water – thins the sauce for even coating without diluting taste.
- Honey – contributes natural sweetness to balance the savory elements.
- Brown sugar – enhances caramel notes in the teriyaki glaze.
- Rice wine vinegar – provides a tangy brightness to cut through richness.
- Toasted sesame oil – infuses nutty aroma; a little goes a long way.
- Fresh ginger – grated for fresh, zesty warmth in the sauce.
- Fresh garlic – minced to build aromatic base flavor.
- Sesame seeds – optional garnish for crunchy texture and visual appeal.
- Sliced green onions – optional topping that adds fresh, mild onion bite.
How to Make Teriyaki Chicken Stir Fry
Step 1: Prepare the Chicken
Cut the chicken breasts into uniform 1-inch pieces and season with garlic powder and a pinch of black pepper. Toss the pieces in a bowl with 1 tablespoon of cornstarch until evenly coated, which helps create a light sear. This step ensures the chicken cooks quickly and stays tender.
Step 2: Make the Teriyaki Sauce
Whisk together soy sauce, water, honey, brown sugar, rice wine vinegar, toasted sesame oil, grated ginger, minced garlic, and the remaining 2 tablespoons of cornstarch in a small bowl. Set the mixture aside to allow the flavors to meld briefly. The cornstarch will thicken the sauce as it cooks.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering. Add the coated chicken in batches to avoid overcrowding, searing until browned and cooked through to 165°F internally. Transfer to a plate and keep warm.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of olive oil to the skillet, then introduce the sliced onion, broccoli florets, and red bell pepper strips. Stir-fry for 5-7 minutes until the vegetables are tender-crisp with a bit of bite. This keeps their vibrant color and nutrients intact.
Step 5: Combine and Sauce
Return the cooked chicken to the skillet with the vegetables. Re-whisk the teriyaki sauce and pour it over everything, stirring to distribute evenly. The sauce will start to bubble and cling to the ingredients.
Step 6: Simmer to Thicken
Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly until the sauce thickens into a glossy coating. Taste and adjust seasoning if needed, but the balance should be spot on. This final step locks in the flavors.
Pro Tips for Success
- Use Low-Sodium Soy: Opt for reduced-sodium soy sauce to keep the dish balanced without excess saltiness.
- Cook Chicken Thoroughly: Ensure it reaches 165°F internally for safety and juicy results every time.
- Stir-Fry in Batches: Avoid overcrowding the pan to maintain crisp veggies and even browning.
- Fresh Ginger Matters: Grate it just before use for the brightest, most potent zing in the sauce.
How to Serve Teriyaki Chicken Stir Fry
Garnishes
I love sprinkling sesame seeds over the top for a subtle nutty crunch that contrasts the glossy sauce, and finishing with sliced green onions adds a fresh, bright pop of color and mild sharpness. These simple touches make the dish look polished without extra effort. The garnishes enhance the cozy Asian-inspired vibe.
Side Dishes
Pair it with steamed white or brown rice to soak up the flavorful sauce, or try rice noodles for a lighter twist that complements the tender chicken. A side of simple cucumber slices brings refreshing crispness to balance the savory elements. These options keep the meal quick and complete for family dinners.
Creative Ways to Present
Spoon the stir fry into shallow bowls for an inviting family-style spread, or layer it over quinoa for a protein-packed base that adds earthy texture. Drizzle any extra sauce around the edges for visual appeal and easier dipping. This presentation feels upscale yet remains effortless for weeknights.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. The vegetables stay relatively crisp if not overcrowded. Just let it cool completely before sealing to maintain freshness.
Freezing
Portion the cooled Teriyaki Chicken Stir Fry into freezer-safe bags, flattening them for easy storage, and it freezes beautifully for up to 2 months. Thaw overnight in the fridge when ready to use. This makes it a lifesaver for meal prep.
Reheating
Reheat on the stovetop over medium heat with a splash of water to revive the sauce, stirring until hot throughout, or use the microwave in short bursts covered with a damp paper towel to prevent drying. The chicken remains tender either way. Aim for 165°F to ensure safety.
