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Teriyaki Chicken Stir Fry is the perfect weeknight meal. Bite sized pieces of chicken and vegetables are combined with a sweet (but not too sweet) honey garlic sauce and served over rice. It can be ready in just 35 minutes.

Unlike store-bought versions, the homemade teriyaki sauce is perfectly balanced—not too salty, not too sweet—and coats every chicken bite with authentic Japanese flavors. You can customize it with your favorite veggies and swap in different proteins.
This Easy Chicken Teriyaki Stir Fry is sure to become a regular favorite. If you love teriyaki dinner recipes, try Baked Teriyaki Salmon, Panda Express Teriyaki Chicken or Spicy Teriyaki Chicken with Broccoli.
Teriyaki Stir Fry Ingredients

- Chicken – cut chicken breasts or boneless, skinless chicken thigh into 1 inch pieces.
- Garnish – garnish with sesame seeds and spring onions.
- Cornstarch – use cornstarch to give the chicken a crispy coating.
- Olive oil – saute in olive oil but add a bit of sesame oil before serving if you prefer the nutty taste.
- Veggies: Red bell pepper and broccoli. Cut the florets into small, bite sized pieces
- Salt & pepper – season the chicken to taste.
Homemade Teriyaki Sauce
- Aromatics: Fresh ginger and garlic
- Chicken broth – you can substitute water, but chicken broth will give the sauce a richer flavor.
- Honey – or use real maple syrup.
- Soy sauce – use low sodium soy sauce or substitute aminos or tamari to make this gluten free.
- Rice vinegar – rice vinegar is mild and sweet, but you can substitute apple cider or wine vinegar.
- Cornstarch – use cornstarch to give thicken the sauce.
How To Make Chicken Teriyaki Stir Fry

Step 2: Sauté the chicken. Heat a deep skillet on a medium flame, add 2 tablespoons of olive oil. Once the oil is heated, add in the chicken pieces. Cook for 4-5 minutes until the chicken is cooked through. Remove the chicken pieces and set them aside.




Tips For The Best Stir Fry
- Marinate the chicken for at least 15–30 minutes in teriyaki sauce for deeper flavor.
- Don’t overcook. You want the the veggies to be “just” tender.
- Use High Heat. This ensures quick cooking and prevents soggy veggies.
- Don’t Overcrowd the Pan. Cook chicken in batches for even browning.
- Cut Ingredients Evenly. This helps everything cook at the same rate.

Storing and Reheating
Storage: Store leftovers in the fridge for up to 4 days. and reheat in a skillet.
Reheat: Reheat in a saucepan over a low heat until warmed through.
Freeze: Freeze in an airtight container for up to 1 month. Please note the veggies will soften up and texture will change.
People Also Ask
Create a cornstarch slurry (cornstarch mixed with cold water) and whisk it into the simmering sauce until it reaches your desired consistency.
Absolutely, but homemade sauce tastes fresher and has no preservatives.
You can chop the veggies and refrigerate in containers for up to 3 days.
Cut the chicken into cubes and refrigerate for up to 1 day in advance.
Make the teriyaki sauce up to 1 week in advance. When ready to prepare, cook the chicken and veggies, then stir in the sauce.
What to Serve with Teriyaki Chicken
Steamed Jasmine Rice – Classic pairing for soaking up the sauce.
Noodles: Easy Vegetarian Lo Mein Noodles
Salad: Spicy Kani Sushi Salad

Easy Stir Fry Recipes
If you love savory-sweet stir fry dishes that are quick, easy, and packed with flavor, you’ll love Teriyaki Chicken Stir-Fry is for you! It’s a one-pan meal that’s perfect for busy weeknights, bringing together juicy chicken, crisp vegetables, and a homemade teriyaki sauce.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.

Teriyaki Chicken Stir Fry
Ingredients
For chicken
- 1 lb chicken breasts cut into 1 inch pieces
- 2 tablespoons cornstarch
- 3 tablespoons olive oil
- 1 cup red bell pepper, cut into 1 inch pieces
- 2 cups broccoli florets, cut into pieces
- ½ tsp Salt , to taste
- ½ tsp black pepper
For sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- ½ cup chicken broth
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoons rice vinegar
- 2 teaspoon cornstarch
For serving
- 1 teaspoon sesame seeds, to garnish
- 1 tablespoon spring onion, to garnish
- 1 cup cooked rice, to serve
Instructions
- In a bowl combine chicken pieces and season with salt and pepper. Add the cornstarch and stir until the chicken is coated.
- Heat a deep skillet on a medium flame, add 2 tablespoons of olive oil. Once the oil is heated add in the chicken pieces . Cook for 4-5 minutes until the chicken is cooked through. Remove the chicken pieces and set aside.
- Add the remaining 1 tablespoon of olive oil in the same skillet and add in the red bell peppers and broccoli florets. Saute for 3-4 minutes until the veggies are slightly cooked.
- Meanwhile in a small bowl combine the sauce ingredients; ginger, garlic, chicken broth, honey, soy sauce, rice vinegar, cornstarch.
- Stir the chicken back into the skillet along with the sauce and cook for 5-6 minutes until the chicken is cooked through and the sauce is slightly thickened.
- Finally add the green onions and sesame seeds, toss it and serve with a bowl of rice.
Notes
- Marinate the chicken for at least 15–30 minutes in teriyaki sauce for deeper flavor.
- Don’t overcook. You want the the veggies to be “just” tender.
- Use High Heat. This ensures quick cooking and prevents soggy veggies.
- Don’t Overcrowd the Pan. Cook chicken in batches for even browning.
- Cut Ingredients Evenly. This helps everything cook at the same rate.
Looks fabulous and easy enough for a weeknight dinner