This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!
This easy Teriyaki Chicken Stir Fry is loaded with tender chicken, crisp fresh vegetables and the most delicious homemade teriyaki sauce. Everything comes together in one skillet in just 30 minutes for a quick and healthy weeknight dinner that’s even better than takeout!
This is one of my favorite stir fry recipes because it’s easy to customize with whatever vegetables you have on hand. The sticky-sweet teriyaki sauce is made from simple pantry ingredients and tastes amazing served over rice, quinoa or cauliflower rice.
Why You’ll Love This
- Quick and easy – This entire teriyaki chicken stir fry comes together in just 30 minutes for an easy weeknight dinner.
- Healthy and filling – Lean chicken breast and tons of fresh vegetables make this a protein-packed meal the whole family will love.
- Better than takeout – The homemade teriyaki sauce is sticky, sweet and packed with flavor using simple pantry ingredients.
- Easy to customize – Swap in your favorite vegetables or use whatever you already have in your fridge.
- Great for meal prep – The chicken and veggies reheat beautifully, making this an easy option for lunches throughout the week.
Ingredients You’ll Need
- chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch bite-size pieces, but you could use boneless skinless chicken thighs or even ground chicken, ground turkey or ground beef as well.
- veggies – a combination of chopped onion, red bell pepper, broccoli, carrots, and mushrooms, but feel free to use whatever variety of vegetables you like best!
- garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
- green onions – adds a boost of flavor and a pop of color.
- cashews – gives this chicken stir fry a nice crunch.
- sesame seeds – optional garnish for presentation.
- salt + black pepper – needed to enhance the flavor of this stir fry.
Any variety of veggies will work great in this recipe too. If you don’t have the ones I listed above, try adding asparagus, zucchini, squash, green beans, snap peas, snow peas, cauliflower, and even leafy greens! The possibilities are endless.
Ingredients for the Sauce
- soy sauce – I always use lower sodium soy sauce as I personally think regular soy sauce is just too salty for my taste, but feel free to use what you have on hand! You can also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
- chicken broth – this adds even more flavor! If you like a sweeter sauce, try subbing the chicken broth with pineapple juice (you could even add chunks of juicy pineapple in with your stir fry!)
- honey – not only does this add some sweetness to the teriyaki sauce without using refined sugars, but it also makes a nice glaze! You could also swap the honey with maple syrup if making a vegan stir fry.
- rice vinegar – the acidity really helps to balance out the sweetness of the honey, you could also use mirin or dry sherry.
- sesame oil – this adds even more depth of flavor, but if you don’t have any on hand you can easily leave it out and this stir fry will still taste great!
- fresh ginger – I personally think fresh is always BEST, but if all you have is ground ginger, feel free to substitute 1/4 teaspoon ground ginger for 1 teaspoon fresh ginger. I highly recommend using fresh though if possible!
- cornstarch – this is to thicken up the teriyaki sauce. You could also use arrowroot powder.
Making your own teriyaki sauce is so easy and tastes so much better than store-bought! This homemade version is sticky, sweet and made in just minutes with simple ingredients you probably already have in your pantry.
How to Make Teriyaki Chicken Stir Fry
- Cook the chicken. In a large skillet (my FAVORITE pan!) over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
- Add the veggies. Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli florets, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
- Make the sauce. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.
- Finish the meal. Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
- Serve and enjoy! Sprinkle with green onions and sesame seeds, serve over rice and enjoy!
Tips for the Best Teriyaki Chicken Stir Fry
- Cut everything before you start. Stir fries cook quickly, so have the chicken, vegetables and sauce ingredients prepped and ready to go.
- Use a hot skillet. Let your pan get nice and hot before adding the chicken so it browns rather than steams.
- Cut the veggies evenly. Keeping the vegetables similar in size helps everything cook at the same rate while staying crisp-tender.
- Don’t overcook the vegetables. You want them tender but still slightly crisp for the best texture.
- Give the sauce time to thicken. Once added to the skillet, let the teriyaki sauce simmer for a few minutes until it’s glossy and coats the chicken and vegetables.
- Customize your stir fry. Broccoli, bell peppers, carrots, mushrooms, snap peas, zucchini and green beans all work well.
How to Serve
Serve this teriyaki chicken stir fry over white rice, Instant Pot brown rice or cauliflower rice for an easy complete meal. You could also pair it with quinoa or rice noodles, or serve it alongside simple sautéed vegetables for even more veggies. For a takeout-inspired dinner at home, this stir fry would also be delicious paired with these Asian glazed meatballs or these healthy Asian lettuce wraps.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs work great in this teriyaki stir fry and will be extra juicy and flavorful. Just cut them into bite-size pieces and cook until they reach an internal temperature of 165°F.
Broccoli, bell peppers, carrots, mushrooms, snap peas, snow peas, zucchini and green beans all work well. Feel free to use your favorite combination or whatever vegetables you have on hand.
Cornstarch helps thicken the homemade teriyaki sauce as it simmers. Make sure the cornstarch is completely whisked into the sauce before adding it to the hot skillet, then allow the sauce to simmer until thick and glossy.
Yes. Simply swap the soy sauce for gluten-free tamari or coconut aminos and make sure your chicken broth and other ingredients are certified gluten-free.
Absolutely. You can chop the chicken and vegetables and whisk together the teriyaki sauce ahead of time, storing everything separately in the refrigerator until you’re ready to cook.
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More Stir Fry Recipes
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- Firecracker Shrimp Stir Fry
- One Pan Pineapple Teriyaki Chicken
- Honey Garlic Shrimp Stir Fry
- Simple Sautéed Vegetables
- Cashew Chicken Stir Fry
Hope you all enjoy this Teriyaki Chicken Stir Fry and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Teriyaki Chicken Stir Fry
Ingredients
- 2 Tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 1/2 medium onion, sliced
- 2 cups broccoli, cut into florets
- 1 red bell pepper, julienned
- 1/2 cup carrots, julienned
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup cashews
- 3 green onions, chopped
- 1 Tbsp sesame seeds, optional
For the teriyaki sauce:
- 1/3 cup low sodium soy sauce
- 1/2 cup chicken broth
- 3 Tbsp honey, or maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, or 1/4 tsp ground ginger
- 1 Tbsp cornstarch
Instructions
- In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.
- Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
- In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.
- Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
- Sprinkle with green onions and sesame seeds, serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen Asian blend vegetables instead of all the cutting up fresh? If so how many cups would you suggest?
Yes! Swap the fresh vegetables for about 3-4 cups frozen Asian stir-fry vegetables. Add them straight to the skillet and cook until crisp-tender, draining any excess liquid before adding the teriyaki sauce.
It’s good, but there’s no ‘Punch’ in the flavour. Very inoffensive, but could use more spice or tang.
This is SO good. I am surprised. I made it for the first time tonight. I usually always follow a new recipe the first time around as written. But I admit I did not on this one. My taste tends to find sesame oil a bit to strong, so I cut it in half. Also, after tasting the sauce I felt (for me) it could be a tad sweeter, so I added two more tablespoons of honey. This tuned out fantastic the first time around and I look forward to making more of your recipes!
DELICIOUS!!! I made it for my family and everyone loved it!!!! Tastes like authentic Asian Stir Fry! Especially loved the teriyaki sauce!
Kelly, the dish was easy quick fast and fun.
I didn’t have cashews but subbed walnuts which gave the nice crunch. The sauce, perfecto! Muy Delishioso! Thank you!
teriyaki-chicken-stir-fry is my go-to for a flavor-packed meal that’s ready in a flash! I love how the sweet and savory teriyaki sauce perfectly coats the tender chicken and colorful veggies, creating a symphony of deliciousness with every bite. Plus, it’s so versatile – I can customize it with my favorite veggies and protein for a meal that’s uniquely mine. Who else can’t get enough of the irresistible flavors in teriyaki chicken stir fry?