Better-Than-Takeout Teriyaki Chicken Stir Fry
When I’m craving takeout but want something quick and homemade, this Teriyaki Chicken Stir Fry is my go-to. It’s colorful, saucy, and comes together in less time than it takes to order delivery! Plus, I love that I can load it up with fresh veggies and make it just the way I like it.
Teriyaki chicken stir fry is one of those reliable recipes I can always count on for a busy weeknight. It’s quick, colorful, and checks all the boxes with protein, veggies, and plenty of sauce to tie it all together.
Most nights, I’ll make my own homemade teriyaki sauce and spoon everything over a bowl of piping hot white rice for a dinner that feels like takeout, only fresher.
The beauty of this recipe is how flexible it is. You can keep it simple with chicken, broccoli, and peppers, or swap in whatever vegetables you already have in the fridge. Either way, it’s fast, flavorful, and a total weeknight win. If you need it to be even quicker, I have some easy shortcuts to take, too.
Ingredients You Need
- Chicken breasts: Lean and quick-cooking! You can use thighs if you like juicier pieces.
- Garlic powder: Adds flavor without chopping, but fresh garlic works too.
- Cornstarch: Lightly coats the chicken for a crispier sear and helps the sauce cling.
- Oil: Any neutral oil works. I use canola or avocado oil since they both have high smoke points, meaning they won’t burn in the hot pan.
- White onion: Cut thick so it doesn’t disappear.
- Red bell pepper: Adds crunch and color! Yellow, orange or green work too.
- Broccoli florets: Bright and fresh, they balance the rich sauce.
- Teriyaki sauce: I use my homemade teriyaki sauce recipe, but bottled is fine in a pinch.
Shortcuts
I love making the full version with my homemade teriyaki sauce, but there are plenty of ways to make this even faster:
- Use bottled teriyaki sauce for a quick weeknight option.
- Buy pre-cut veggies like stir-fry mixes from the grocery store to save chopping time.
- Swap in leftover chicken or even rotisserie chicken. Just toss it in at the end to heat through.
Variations
- Protein swaps: Try boneless chicken thighs for extra tenderness, or swap in shrimp, beef, or tofu. Just adjust the cooking time.
- Vegetable options: Snap peas, zucchini, mushrooms, green beans, or carrots all work well. Aim for about 3–4 cups of chopped veggies total.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Low-sodium: Choose low-sodium soy sauce and thin it with a splash of water or broth.
How to Make Easy Teriyaki Chicken Stir Fry
For the full ingredient list and instructions, click here.- Toss the chicken with garlic powder and cornstarch in a bowl until evenly coated. This helps the chicken brown nicely and gives the sauce something to cling to.
- Heat a large skillet or wok over medium-high heat and drizzle in a little oil. Once hot, add the chicken in a single layer. Cook for 5–7 minutes, flipping once, until golden and cooked through. Transfer to a plate.
- In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. If the pan gets too dry, add a splash of water.
- Return the chicken to the pan and pour in the teriyaki sauce. Stir well to coat everything evenly.
- Simmer for 2–3 minutes, or until the sauce is hot and slightly thickened.
- Serve hot over rice, noodles, or as is!
Keys to Stir-Fry Success
- Don’t overcrowd the pan. Cook the chicken in a single layer so it browns instead of steaming! If you need to, you can cook it in batches.
- Sear the chicken in a hot pan! It is important to have a preheated pan ready so that the chicken really sears nicely. It will also help cook the veggies while still keeping them al dente!
- Add water if needed. If your pan gets dry while cooking the veggies, a splash of water creates steam and helps them cook evenly.
Serving Suggestions
I usually pile this stir fry high over a bowl of white rice to make chicken teriyaki bowls, but it’s just as tasty with noodles or even cauliflower rice if you’re keeping things lighter. For a fun twist, serve it in lettuce wraps for a fresh, handheld option. Add a sprinkle of sesame seeds or sliced green onions on top for a little extra flavor and crunch!
Storage & Meal Prep
This chicken teriyaki stir fry is excellent for meal prep. Here’s how I like to do it:
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezer-friendly: Portion the chicken and veggies (without rice) into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over medium heat or in the microwave. If the sauce has thickened too much, add a splash of water or broth.
- Meal prep tip: Pack 1 cup of rice with 1 cup of stir fry in containers for ready-to-go lunches.
Frequently Asked Questions
Yes! Cook the stir fry completely, cool it, and store it in the fridge. It reheats really well for lunches or quick dinners.
Absolutely. Just thaw them first and pat them dry so they don’t water down the stir fry.
For the most tender chicken, cut it into even cubes, coat with cornstarch, and avoid overcooking. An instant-read thermometer should read 165°F when it’s done. Since it is cut into cubes, it won’t take too long to cook!
Easy Chicken Teriyaki Stir Fry (Better-Than-Takeout!)
Ingredients
Method
- Toss the chicken with garlic powder and cornstarch in a bowl until evenly coated. This helps the chicken brown nicely and gives the sauce something to cling to.
- Heat a large skillet or wok over medium-high heat and drizzle in a little oil. Once hot, add the chicken in a single layer. Cook for 5–7 minutes, flipping once, until golden and cooked through. Transfer to a plate.
- In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. If the pan gets too dry, add a splash of water.
- Return the chicken to the pan and pour in the teriyaki sauce. Stir well to coat everything evenly.
- Simmer for 2–3 minutes, or until the sauce is hot and slightly thickened.
- Serve hot over rice, noodles, or as is!
Nutrition
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezer-friendly: Portion the chicken and veggies (without rice) into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over medium heat or in the microwave. If the sauce has thickened too much, add a splash of water or broth.
- Meal prep tip: Pack 1 cup of rice with 1 cup of stir fry in containers for ready-to-go lunches.
