Simple and flavorful chicken Teriyaki Stir Fry is the perfect weeknight meal. Tender pieces of chicken and crunchy broccoli and bell peppers are tossed with a beautiful chicken stir fry sauce that will leave your mouth watering. Ginger, garlic and soy sauce give this dish that classic Asian umami flavor you love, and it’s ready in just 35 minutes. There is no marinating required, so it’s perfect for busy families.
If you need a quick weeknight meal, this Teriyaki chicken stir fry recipe is exactly what you are looking for. Bite sized pieces of chicken and vegetables are combined with a sweet (but not too sweet) honey garlic sauce and served over rice. This easy chicken teriyaki stir fry is sure to become a regular favorite.
If you love the flavor of teriyaki, try Baked Teriyaki Salmon, Spicy Teriyaki Chicken with Broccoli, Teriyaki Shrimp, or BBQ Teriyaki Chicken Skewers.
Why You’ll Love This Teriyaki Chicken Stir Fry Recipe
- It’s so simple. This easy chicken teriyaki stir fry and chicken stir fry sauce are straightforward to make.
- It’s got an umami flavor. Soy sauce, honey, garlic and ginger all come together in a simple yet deeply flavorful sauce with the essence of deliciousness Asian food is known for.
- It’s inexpensive. Everyone loves Asian takeout, but the cost can add up quickly. Homemade Chicken Teriyaki Stir Fry is cost effective and budget friendly.
Teriyaki Stir Fry Ingredients
- Chicken – cut chicken breasts cut into 1 inch pieces. You can also use boneless, skinless chicken thighs.
- Salt & pepper – season the chicken to taste.
- Cornstarch – use cornstarch to give the chicken a crispy coating and thicken the sauce.
- Olive oil – saute in olive oil but add a bit of sesame oil before serving if you prefer the nutty taste.
- Bell pepper – I used red bell pepper, but any color of pepper will work.
- Broccoli – cut the florets into small, bite sized pieces.
- Ginger – use freshly grated ginger.
- Garlic – use freshly grated 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.
- Garnish – garnish with sesame seeds and spring onions.
- Cooked rice – to serve.
How To Make Chicken Teriyaki Stir Fry
- Season and coat the chicken. In a bowl, combine chicken pieces and season with salt and pepper. Add the cornstarch and stir until the chicken is coated.
- 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.
- Prepare the teriyaki stir fry sauce. Meanwhile, in a small bowl, combine the sauce ingredients; ginger, garlic, chicken broth, honey, soy sauce, rice vinegar, cornstarch.
- Sauté the vegetables. Add the remaining 1 tablespoon of olive oil in the same skillet and add the red bell peppers and broccoli florets. Sauté for 3-4 minutes until the veggies are slightly cooked.
- Cook the chicken in sauce. 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.
- Garish and serve. Finally, add the green onions and sesame seeds, toss it and serve with a bowl of rice.
Tips To Make Easy Chicken Teriyaki Stir Fry
- Cut the chicken into similar-sized pieces so they cook evenly.
- Dry the chicken with a paper towel before seasoning and coating it with cornstarch.
- Don’t overcook the veggies. You want them to be “just” tender.
- Prep all of the ingredients in advance. Once you begin cooking, everything happens quickly.
- Don’t overcrowd the pan. Many people cook with a wok because it’s large and keeps a high heat. You can use a regular pan as long as you don’t overcrowd.
- If you cook it in batches, allow the pan to reheat before adding the second batch of chicken.
- Fresh ginger stores well in the freezer. Use a Micro plane to grate the ginger, then stick it back in the freezer.
- When cooking the veggies, you can add a tablespoon of water to create a little steam and cook them faster.
Frequently Asked Questions
Whether or not chicken teriyaki is healthy depends greatly on how it is prepared. This recipe uses very little oil, a natural sweetener, and low sodium soy sauce to cut down on the fat, sugar and sodium in the final dish.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the chicken and vegetables in the microwave or in a pan on the stovetop. You can add a splash of water to loosen the sauce if it has become too thick.
This dish freezes really well. Cool completely before placing into a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The chicken stir fry and the rice can be combined or frozen separately.
I love that stir fry includes protein and vegetables in the same dish. It pairs perfectly with steamed jasmine rice or you could serve cauliflower rice for a low-carb option. Brown rice, Udon noodles or Lo Mein noodles are also great options.
More Stir Fry Recipes
- Teriyaki Salmon Stir Fry
- Beef and Broccoli Stir Fry
- Sweet and Spicy Shrimp Stir Fry
- Pepper Steak Stir Fry
- Garlic Beef Stir Fry with Vegetables
I hope you enjoy all the recipes I share with you, including this delicious Teriyaki Chicken Stir Fry recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Chicken Teriyaki 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
- Cut the chicken into similar-sized pieces so they cook evenly.
- Dry the chicken with a paper towel before seasoning and coating it with cornstarch.
- Don’t overcook the veggies. You want them to be “just” tender.
- Prep all of the ingredients in advance. Once you begin cooking, everything happens quickly.
- Don’t overcrowd the pan. Many people cook with a wok because it’s large and keeps a high heat. You can use a regular pan as long as you don’t overcrowd.
- If you cook it in batches, allow the pan to reheat before adding the second batch of chicken.
- Fresh ginger stores well in the freezer. Use a Microplane to grate the ginger, then stick it back in the freezer.
- When cooking the veggies, you can add a tablespoon of water to create a little steam and cook them faster.
Looks fabulous and easy enough for a weeknight dinner