If you are craving a vibrant, flavorful, and satisfying dinner that you can whip up in just about 30 minutes, this Teriyaki Chicken Stir-Fry Recipe is an absolute must-try. It brings together tender, juicy chicken chunks sautéed with fresh colorful vegetables, all coated in a sweet and savory homemade teriyaki sauce that hits just the right notes. Whether you’re cooking for your family or hosting friends, this dish delivers fantastic taste and a delightful balance of textures that will have everyone coming back for seconds.
Ingredients You’ll Need
The secret to this Teriyaki Chicken Stir-Fry Recipe’s success lies in its simple but impactful ingredients. Each one plays an essential role in building layers of flavor, adding freshness, or giving that perfect texture or glossy finish.
- Chicken breasts (1 – 1 ¼ lbs., pounded and cut into 1-inch cubes): Tender and lean protein that soaks up the sauce beautifully.
- Avocado oil (2 tablespoons, divided): Neutral oil with a high smoke point perfect for stir-frying.
- Bell pepper (1 cup, cut into bite-sized pieces): Adds sweet crunch and vibrant color.
- Broccoli (1 cup, cut into florets): Offers a fresh, green pop and nutrient boost.
- Carrots (1 cup, thinly sliced): Brings subtle sweetness and a satisfying snap.
- Red onion (1 cup, cut into bite-sized pieces): Adds mild sharpness and depth of flavor.
- Water (â…“ cup, divided): Used to adjust sauce consistency and prevent sticking.
- Soy sauce or Tamari (â…“ cup): Provides the salty, umami backbone for the teriyaki sauce.
- Rice vinegar (1 tablespoon): Balances sweetness with a gentle tang.
- Brown sugar or coconut sugar (2 tablespoons, packed): Imparts rich, caramel-like sweetness.
- Honey (2 tablespoons): Delivers natural sweetness and glossy shine.
- Garlic (2 cloves, crushed): Invigorates the sauce with aromatic warmth.
- Ginger paste (1 teaspoon): Lends a spicy, fresh zing that lifts the dish.
- Sesame oil (1 teaspoon): Infuses a signature nutty aroma.
- Cornstarch (2 teaspoons): Thickens the sauce to a perfect clingy glaze.
How to Make Teriyaki Chicken Stir-Fry Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed chicken and sauté it for 5 to 6 minutes until it’s almost cooked through with a lightly golden exterior. This quick sear locks in the chicken’s juiciness. Once done, remove the chicken and place it on a plate to rest while you tackle the veggies.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of oil along with the bell peppers, broccoli florets, carrots, and red onions. Stir-fry these for 6 to 7 minutes over medium heat until they begin to soften but still retain a bit of crunch. To keep everything from sticking or burning, gradually add 1 to 2 tablespoons of water as needed. This little trick helps steam the veggies gently and keeps them vibrant.
Step 3: Prepare the Teriyaki Sauce
While the chicken and vegetables are cooking, whisk together the teriyaki sauce in a medium bowl. Combine ¼ cup water with soy sauce, rice vinegar, brown sugar, honey, crushed garlic, ginger paste, and a splash of sesame oil. Mixing these ingredients now lets the flavors meld beautifully.
Step 4: Whisk Cornstarch Slurry
In a small separate bowl, mix the remaining 1 tablespoon of water with cornstarch until fully dissolved. This slurry will help thicken your sauce later so it clings just right to your chicken and veggies.
Step 5: Combine and Thicken
Return the chicken to the skillet and pour in the teriyaki sauce over the cooked vegetables. Turn the heat up to medium-high and cook everything together for about 3 minutes until the sauce starts to thicken and bubble. Then stir in the cornstarch slurry, cooking an additional 1 to 2 minutes until the sauce reaches your preferred thickness, glossy and irresistible.
Step 6: Serve
Your Teriyaki Chicken Stir-Fry Recipe is ready to enjoy! Serve it piping hot over fluffy steamed rice, and get ready for those compliments to roll in.
How to Serve Teriyaki Chicken Stir-Fry Recipe
Garnishes
A sprinkling of chopped green onions or a handful of toasted sesame seeds adds a lovely finishing touch, both visually and flavor-wise. These simple garnishes bring freshness and a hint of texture contrast that makes every bite pop.
Side Dishes
This dish pairs wonderfully with plain steamed jasmine or brown rice, letting the teriyaki sauce shine. For a lighter option, try serving it alongside cauliflower rice or a crisp cucumber salad to balance the meal.
Creative Ways to Present
If you want to get a bit fancy, serve this stir-fry atop a bed of noodles or spiralized veggies for a fun twist. You can also pack it into lettuce cups for a handheld, fresh way to enjoy the classic Teriyaki Chicken Stir-Fry Recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover stir-fry in an airtight container and refrigerate for up to 3 days. This keeps the chicken tender and the vegetables nicely crisp without getting soggy.
Freezing
If you want to save this deliciousness for later, you can freeze portions of the Teriyaki Chicken Stir-Fry Recipe. Use a freezer-safe container and it should keep well for up to one month. Just thaw in the fridge overnight before reheating.
Reheating
Gently reheat leftovers in a skillet over medium heat, stirring occasionally, until warm through. Adding a splash of water or soy sauce can help revive the sauce and keep everything juicy.
FAQs
Can I use thigh meat instead of chicken breasts?
Absolutely! Chicken thighs bring a bit more fat and flavor, making your stir-fry extra juicy. Just adjust cooking time slightly as thighs can take a bit longer to cook through.
What can I substitute for soy sauce?
Tamari is an excellent gluten-free alternative to soy sauce and works perfectly in this recipe without sacrificing umami. You could also try coconut aminos for a slightly sweeter twist.
How spicy is this Teriyaki Chicken Stir-Fry Recipe?
This recipe has no inherent spiciness, making it perfect for all palates. If you like heat, adding red pepper flakes or sriracha to the sauce is an easy way to give it some kick.
Can I make this recipe vegetarian?
Yes! Replace the chicken with firm tofu or tempeh, and consider using vegetable broth instead of water to deepen the flavor. The sauce and veggies remain just as delicious and satisfying.
What’s the best way to cut the vegetables?
Cutting the vegetables into bite-sized, similar shapes ensures they cook evenly and are easy to enjoy in each bite. Thinly slicing the carrots and onion helps them soften at the same pace as the firmer broccoli and bell peppers.
Final Thoughts
This Teriyaki Chicken Stir-Fry Recipe has quickly become one of my go-to meals because it’s bursting with flavor, quick to prepare, and wonderfully customizable. You’ll love how easily it comes together and how it fills your kitchen with inviting aromas that promise a satisfying dinner. Give it a try soon—I have a feeling it will become a favorite in your home as well!
Print
Teriyaki Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Teriyaki Chicken Stir-Fry is a quick and flavorful dish combining tender chicken breast cubes sautéed with fresh bell peppers, broccoli, carrots, and red onions in a homemade sweet and savory teriyaki sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner served over rice and garnished with chopped green onions.
Ingredients
Chicken and Vegetables
- 1 – 1¼ lbs. chicken breasts, pounded and cut into 1-inch cubes
- 2 Tbsp. avocado oil or olive oil, divided
- 1 cup bell pepper, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup red onion, cut into bite-sized pieces
- â…“ cup water, divided
Teriyaki Sauce
- â…“ cup soy sauce or Tamari (gluten-free option)
- 1 Tbsp. rice vinegar
- 2 Tbsp. packed brown sugar or coconut sugar
- 2 Tbsp. honey
- 2 cloves garlic, crushed
- 1 tsp. ginger paste
- 1 tsp. sesame oil
- 2 tsp. cornstarch
Instructions
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the cubed chicken and sauté for 5-6 minutes until nearly cooked through. Remove chicken from the skillet and drain on a plate.
- Sauté the Vegetables: Add the remaining 1 tablespoon of oil to the skillet along with bell peppers, broccoli, carrots, and red onions. Sauté for 6-7 minutes over medium heat until vegetables are almost tender, adding 1-2 tablespoons water as needed to prevent sticking.
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together ¼ cup water, soy sauce, rice vinegar, brown sugar, honey, crushed garlic, ginger paste, and sesame oil until fully combined.
- Make the Cornstarch Slurry: In a separate small bowl, whisk the remaining 1 tablespoon water with the cornstarch to create a slurry.
- Combine and Thicken Sauce: Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over and cook on medium-high heat for 3 minutes until the sauce starts to thicken. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce reaches desired thickness.
- Serve: Serve the teriyaki chicken stir-fry hot over cooked rice, garnished with chopped green onions if desired. Enjoy your flavorful, home-cooked meal!
Notes
- You can substitute brown sugar with coconut sugar for a healthier alternative.
- Use Tamari sauce for a gluten-free option.
- Add green onions or sesame seeds as an optional garnish for extra flavor and texture.
- Ensure vegetables are cut uniformly for even cooking.
- Adjust the sweetness or saltiness of the sauce to your taste by modifying the soy sauce or sugar quantities.
