I get juicy teriyaki chicken, crisp colorful veggies, and glossy sauce all in one skillet, with dinner on the table fast. This is the kind of weeknight meal that looks takeout-worthy but keeps cleanup blissfully simple.
I’m obsessed with this Stir Fry Teriyaki Chicken because it hits that sweet, salty, saucy spot without making dinner feel like a whole production. I love how the chicken gets tender and glossy, then the broccoli soaks up all that sticky teriyaki goodness like it was made for it.
And the color? Big takeout energy, but fresher and way more satisfying.
I keep coming back to this one when I want something fast that still feels loaded with flavor. No boring bites.
Just juicy chicken, crisp veggies, and that shiny sauce I want all over my rice. Every single time.
Ingredients
- Chicken thighs stay juicy, but breasts work great if that’s what you’ve got.
- Broccoli brings the green crunch and makes dinner feel a little more responsible.
- Red bell pepper adds sweetness, color, and that fresh stir fry snap.
- Carrots give a mellow sweetness and a nice bite when sliced thin.
- Snap peas are crisp, bright, and honestly kind of fun to eat.
- Green onions add a mild oniony kick without taking over the whole pan.
- Garlic and ginger make it smell like you really know what you’re doing.
- Soy sauce, vinegar, and brown sugar make that classic teriyaki sweet-salty thing happen.
- Plus, sesame oil adds a toasty finish that makes everything taste warmer.
- Basically, cornstarch slurry turns the sauce glossy, thick, and perfect for rice.
- Sesame seeds add a tiny crunch and make it look finished.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
- 2 tablespoons vegetable oil or canola oil
- 1 small head broccoli, cut into florets (about 3 cups)
- 1 large red bell pepper, sliced
- 2 medium carrots, thinly sliced on the diagonal
- 1 cup snap peas or snow peas
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar or mirin
- 3 tablespoons brown sugar
- 1 tablespoon honey (optional for extra gloss and sweetness)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon toasted sesame seeds, for garnish
- Cooked rice or noodles, for serving (about 3 to 4 cups cooked)
How to Make this
1. Pat the chicken pieces dry, season lightly with salt and pepper, and toss with 1 teaspoon of cornstarch if desired for better browning.
2. Whisk together soy sauce, rice vinegar or mirin, brown sugar, honey if using, sesame oil, minced garlic, and grated ginger in a small bowl; set sauce aside.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and sear until golden and cooked through, about 4 to 6 minutes; transfer chicken to a plate.
4. Add the white parts of the green onions, carrots, and broccoli florets to the hot skillet; stir fry 2 to 3 minutes until vegetables begin to brighten.
5. Add the red bell pepper and snap peas and continue stir frying 2 minutes more until vegetables are crisp tender.
6. Return the cooked chicken to the skillet and pour the prepared teriyaki sauce over everything; stir to combine and bring to a gentle simmer.
7. Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to recombine, then slowly pour into the skillet while stirring until the sauce thickens and coats the chicken and vegetables, about 1 minute.
8. Taste and adjust seasoning with salt and pepper if needed, then stir in the green parts of the sliced green onions.
9. Remove from heat, sprinkle with toasted sesame seeds, and serve immediately over cooked rice or noodles.
Equipment Needed
1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Small mixing bowls (for sauce and slurry)
6. Spatula or wooden spoon
7. Tongs or slotted spoon
8. Rice pot or rice cooker
FAQ
Stir Fry Teriyaki Chicken Recipe Substitutions and Variations
- Chicken: substitute firm tofu (press and cube; stir fry until golden) or shrimp (peeled, deveined; reduce cook time) for a vegetarian or seafood option.
- Soy sauce: use tamari for gluten free cooking or coconut aminos for lower sodium and a slightly sweeter, milder flavor.
- Brown sugar or honey: swap with maple syrup or coconut sugar at a 1:1 ratio; maple adds a thinner, more complex sweetness.
- Cornstarch slurry: replace with arrowroot or potato starch in equal amounts for thickening, or simmer the sauce longer to reduce and concentrate it without starch.
Pro Tips
1) Pat the chicken bone dry and let it sit at room temperature for 10 minutes before cooking. That helps it brown quickly and sear instead of steaming, giving you better texture and flavor.
2) Cook in batches if needed so the pan stays hot. Overcrowding drops the temperature and yields soggy, pale chicken and vegetables. A very hot pan and quick tossing keeps everything crisp-tender.
3) Add the sesame oil and honey at the end, off the heat or with the pan just warm. Sesame oil burns easily and honey can darken; finishing off preserves aroma and gives a glossy shine without bitterness.
4) Make the sauce ahead and taste for balance before adding cornstarch. If it tastes too salty, brighten with a splash more rice vinegar; too sweet, add a squeeze of lime or a teaspoon of rice vinegar. Only then thicken with the slurry so you do not overconcentrate flavors.
Stir Fry Teriyaki Chicken Recipe
I get juicy teriyaki chicken, crisp colorful veggies, and glossy sauce all in one skillet, with dinner on the table fast. This is the kind of weeknight meal that looks takeout-worthy but keeps cleanup blissfully simple.
4
servings
739
kcal
Equipment: 1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Small mixing bowls (for sauce and slurry)
6. Spatula or wooden spoon
7. Tongs or slotted spoon
8. Rice pot or rice cooker
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
-
2 tablespoons vegetable oil or canola oil
-
1 small head broccoli, cut into florets (about 3 cups)
-
1 large red bell pepper, sliced
-
2 medium carrots, thinly sliced on the diagonal
-
1 cup snap peas or snow peas
-
3 green onions, sliced (white and green parts separated)
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1/3 cup low sodium soy sauce
-
2 tablespoons rice vinegar or mirin
-
3 tablespoons brown sugar
-
1 tablespoon honey (optional for extra gloss and sweetness)
-
1 teaspoon sesame oil
-
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
-
Salt and freshly ground black pepper, to taste
-
1 tablespoon toasted sesame seeds, for garnish
-
Cooked rice or noodles, for serving (about 3 to 4 cups cooked)
Directions
- Pat the chicken pieces dry, season lightly with salt and pepper, and toss with 1 teaspoon of cornstarch if desired for better browning.
- Whisk together soy sauce, rice vinegar or mirin, brown sugar, honey if using, sesame oil, minced garlic, and grated ginger in a small bowl; set sauce aside.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and sear until golden and cooked through, about 4 to 6 minutes; transfer chicken to a plate.
- Add the white parts of the green onions, carrots, and broccoli florets to the hot skillet; stir fry 2 to 3 minutes until vegetables begin to brighten.
- Add the red bell pepper and snap peas and continue stir frying 2 minutes more until vegetables are crisp tender.
- Return the cooked chicken to the skillet and pour the prepared teriyaki sauce over everything; stir to combine and bring to a gentle simmer.
- Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to recombine, then slowly pour into the skillet while stirring until the sauce thickens and coats the chicken and vegetables, about 1 minute.
- Taste and adjust seasoning with salt and pepper if needed, then stir in the green parts of the sliced green onions.
- Remove from heat, sprinkle with toasted sesame seeds, and serve immediately over cooked rice or noodles.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 571g
- Total number of serves: 4
- Calories: 739kcal
- Fat: 26.8g
- Saturated Fat: 6.3g
- Trans Fat: 0.2g
- Polyunsaturated: 8.3g
- Monounsaturated: 12g
- Cholesterol: 158mg
- Sodium: 558mg
- Potassium: 1122mg
- Carbohydrates: 74g
- Fiber: 4.6g
- Sugar: 19g
- Protein: 68g
- Vitamin A: 3483IU
- Vitamin C: 57mg
- Calcium: 75mg
- Iron: 2.3mg