Chicken Teriyaki Stir Fry Recipe
I have a few non-negotiables when it comes to weeknight dinners: they need to be quick, satisfying, and actually worth the effort of cooking at home! This Chicken Teriyaki Stir Fry recipe is just that! It’s bold, saucy, veggie-packed, and made with a homemade teriyaki sauce so you’re fully in control of the flavor (and the ingredients).
I’m not asking for much from dinner… just something that tastes good, uses up the produce drawer, and doesn’t leave me with a sink full of dishes. That’s exactly why this homemade chicken teriyaki stir fry stays on repeat in my kitchen. It’s fast, flexible, and keeps me from ordering takeout (thank goodness)!
Plus, you can totally make it your own. Swap the veggies based on what you have, adjust the sauce to your taste, and dinner comes out feeling exactly how you wanted it. And if you love this flavor profile, my chicken teriyaki bowls are another easy way to turn the same ingredients into a slightly different (but equally satisfying) meal!
Why You’ll Love This Easy Teriyaki Chicken Recipe
- Better than takeout. You get bold, classic teriyaki flavor without the extra cost or mystery ingredients!
- Quick and weeknight-friendly. From prep to plate in about 30 minutes. It doesn’t get better than that!
- Customizable. Swap veggies, use store-bought sauce, or serve it however you like!
Top Tips for Stir Fry Success
- Prep everything first! Stir fries move fast, so having everything chopped and ready before you turn on the heat makes the process smooth and stress-free.
- Use high heat. Cooking over medium-high heat helps the chicken brown instead of steam, which gives you better flavor and texture.
- Don’t overcrowd the pan. Spread the chicken out in a single layer so it sears properly. Crowding leads to soggy chicken!
History of Teriyaki Chicken
Teriyaki originated in Japan, where “teri” refers to the glossy shine of the sauce and “yaki” means grilled or cooked. Traditionally, teriyaki sauces were made with soy sauce, mirin, and sugar, and brushed onto fish or meat while cooking.
Over time, teriyaki chicken became especially popular in the U.S., where slightly thicker, sweeter sauces and stir-fry-style preparations took off.
Teriyaki Chicken Stir Fry Ingredients
- 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.
Chicken Teriyaki Stir Fry Recipe Shortcut Ideas
I love making chicken teriyaki stir fry 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.
Teriyaki Stir Fry Variations & Substitutions
- 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 for a gluten free teriyaki stir fry.
- Low-sodium: Choose low-sodium soy sauce and thin it with a splash of water or broth.
How to Make This Easy Teriyaki Chicken Recipe
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!
Lauren’s Top Tips for the Best Teriyaki Chicken Stir Fry
- Coat the chicken well! The first step of seasoning and coating the chicken with cornstarch is key for that takeout texture!
- Let the pan get hot. Be patient! Starting with a hot pan prevents sticking and boosts flavor. You want the chicken to get nice and seared, and the vegetables to stay crisp without getting mushy.
- Add sauce at the end. This keeps it glossy and prevents burning. You just want it to coat the chicken and vegetables!
- Add water if needed. If your pan gets dry while cooking the veggies, a splash of water creates steam and helps them cook evenly.
How to Serve Teriyaki Chicken Stir Fry
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, hibachi fried rice, 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!
Storing, Freezing, and Reheating Teriyaki Chicken Stir Fry
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.
Chicken Teriyaki Stir Fry FAQs
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!
Cook the chicken first until golden, remove it from the pan, then add it back once the veggies are cooked and the sauce is ready to simmer.
Yes! Teriyaki sauce works beautifully in stir fry because it thickens slightly and coats the ingredients with sweet-savory flavor.
High heat, properly browned chicken, and adding the sauce at the end so it stays glossy and flavorful without burning! That’s it!
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Easy Chicken Teriyaki Stir Fry Recipe
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.
- Coat the chicken well! The first step of seasoning and coating the chicken with cornstarch is key for that takeout texture!
- Let the pan get hot. Be patient! Starting with a hot pan prevents sticking and boosts flavor. You want the chicken to get nice and seared, and the vegetables to stay crisp without getting mushy.
- Add sauce at the end. This keeps it glossy and prevents burning. You just want it to coat the chicken and vegetables!
- Add water if needed. If your pan gets dry while cooking the veggies, a splash of water creates steam and helps them cook evenly.
