Craving takeout but want something healthier and faster? This teriyaki chicken stir fry brings the sweet-savory goodness of your favorite Japanese restaurant right to your kitchen in just 30 minutes. It's a one-pan wonder that's perfect for busy weeknights.
The secret lies in the homemade teriyaki sauce – a perfect balance of soy sauce, honey, garlic, and ginger that coats every piece of chicken and vegetable in glossy, sticky goodness. You'll never reach for bottled sauce again.
Serve it over steamed rice or noodles for a complete meal that the whole family will love. It's versatile, customizable, and guaranteed to become a regular in your dinner rotation.
Why You'll Love This Recipe
About the Ingredients
1 ½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
Chicken thighs are juicier and more flavorful than breasts. You can substitute chicken breast, but reduce cooking time to avoid drying out.
2 tablespoons (30ml) vegetable oil, divided
Use a neutral oil with a high smoke point like canola or grapeseed. Avocado oil also works well.
1 red bell pepper, sliced
Adds sweetness and color. You can use any color bell pepper or a mix.
1 green bell pepper, sliced
Provides a nice contrast. Swap for broccoli or snap peas if preferred.
1 cup (150g) broccoli florets
Cut into bite-size pieces for even cooking. Cauliflower or asparagus can be substituted.
2 cloves garlic, minced
Fresh garlic is essential. If using jarred, use 1 teaspoon.
1 tablespoon (15g) fresh ginger, grated
Fresh ginger adds a zesty kick. Ground ginger (1 teaspoon) can be used in a pinch.
1/4 cup (60ml) low-sodium soy sauce
Low-sodium helps control salt. Tamari or coconut aminos are great gluten-free alternatives.
1/4 cup (60ml) honey
Honey provides natural sweetness. Maple syrup or brown sugar can be substituted.
2 tablespoons (30ml) rice vinegar
Rice vinegar adds a mild tang. Apple cider vinegar works too.
1 tablespoon (15ml) sesame oil
Toasted sesame oil adds a nutty aroma. If you don't have it, use a drop of regular sesame oil.
1 tablespoon (8g) cornstarch mixed with 2 tablespoons (30ml) water
This slurry thickens the sauce. Arrowroot powder can be used as a substitute.
2 green onions, sliced, for garnish
Adds freshness and color. You can also add sesame seeds.
Tips & Tricks
Don't overcrowd the pan
Cook chicken in batches if needed to get a nice sear, otherwise it steams.
Prep all ingredients before starting
Stir-fry moves fast, so have everything chopped and sauces mixed.
Customize the sauce
Adjust honey and soy sauce to taste. For extra heat, add a pinch of red pepper flakes.
Pro Tips
Step-by-Step Instructions
1. Mix the sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
2. Heat the oil
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat (about 400°F / 200°C) until shimmering.
3. Cook the chicken
Add chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a plate.
4. Stir-fry the vegetables
Add remaining 1 tablespoon oil to the same skillet. Add broccoli and bell peppers. Cook for 3-4 minutes, stirring frequently, until crisp-tender and slightly charred.
5. Add aromatics
Stir in garlic and ginger (if not already in sauce) and cook for 30 seconds until fragrant.
6. Combine chicken and sauce
Return chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to coat.
7. Thicken the sauce
Bring to a simmer and cook for 2-3 minutes. Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the back of a spoon.
8. Garnish and serve
Remove from heat, sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.
Delicious Variations
Spicy Teriyaki
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce.
Add pineapple
Toss in 1 cup of pineapple chunks for a sweet and tangy twist.
Make it vegetarian
Swap chicken with tofu or tempeh and use vegetable broth instead of water in the sauce.
How to Store Teriyaki Chicken Stir Fry
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it cooks faster and can dry out. Reduce the cooking time to 3-4 minutes per side and check for doneness.
Q: What vegetables can I add to teriyaki chicken stir fry?
You can add any quick-cooking veggies like snap peas, carrots, mushrooms, or bok choy. Just adjust cooking times accordingly.
Q: Is teriyaki sauce gluten-free?
Traditional soy sauce contains gluten, but you can use tamari or coconut aminos to make this recipe gluten-free.
Q: How do I thicken teriyaki sauce without cornstarch?
You can use arrowroot powder or potato starch in equal amounts. Mix with water and add as directed.
I hope you love this teriyaki chicken stir fry as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on Instagram and tag me!
Teriyaki Chicken Stir Fry
This easy teriyaki chicken stir fry is a quick, flavorful weeknight dinner with tender chicken, crisp veggies, and a glossy homemade sauce.
🧂 Ingredients
- 1 ½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup (150g) broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1/4 cup (60ml) low-sodium soy sauce
- 1/4 cup (60ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (8g) cornstarch mixed with 2 tablespoons (30ml) water
- 2 green onions, sliced, for garnish
📋 Instructions
- 1Mix the sauce — In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- 2Heat the oil — Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat (about 400°F / 200°C) until shimmering.
- 3Cook the chicken — Add chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a plate.
- 4Stir-fry the vegetables — Add remaining 1 tablespoon oil to the same skillet. Add broccoli and bell peppers. Cook for 3-4 minutes, stirring frequently, until crisp-tender and slightly charred.
- 5Add aromatics — Stir in garlic and ginger (if not already in sauce) and cook for 30 seconds until fragrant.
- 6Combine chicken and sauce — Return chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to coat.
- 7Thicken the sauce — Bring to a simmer and cook for 2-3 minutes. Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the back of a spoon.
- 8Garnish and serve — Remove from heat, sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.
