Teriyaki Chicken Stir Fry

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!

It’s a new year which means getting back on track with healthier eating! I don’t know about you, but I always feel more myself when cooking with clean, healthy ingredients and what better time to start than after the holiday season. One way to easily incorporate bright, vibrant veggies and lean protein into your diet is with stir fries!

This is our go-to when needing something quick and simple during the week because you can use whatever veggies you already have on hand. You only need about 30 minutes and when tossed with this delicious sticky sweet homemade teriyaki sauce, you can bet this tastes way better than ordering take-out!

Ingredients You’ll Need

• Chicken breasts (I used boneless, skinless chicken breasts, but you could use chicken thighs or even ground chicken or turkey!)
• Red bell pepper
• Broccoli
• Carrots
• Mushrooms
• Onion
• Garlic (fresh is always best!)
• Green onions
• Cashews
• Sesame seeds

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, cauliflower, other types of peppers and even leafy greens!  The possibilities are endless.

How to Make Teriyaki Chicken Stir Fry

This recipe couldn’t be any easier to make and it is truly one of our favorites! Why? Well this teriyaki sauce is just so dang good! You guys, quit buying store-bought sauces and make your own. It really is so simple and just tastes WAY better in my opinion (and better FOR you). This homemade teriyaki sauce is sticky, sweet and easily made in just minutes with ingredients you probably already have in your pantry.

Here’s what you need 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 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 wine vinegar – the acidity really helps to balance out the sweetness of the honey.
• 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.

Here’s how to make the stir fry:

Then to make your stir fry, the first step is to cook your chicken in a skillet with a little oil. Once your chicken is browned and cooked through, transfer it to a plate and then add all your veggies to the pan with a little more oil. Cook the veggies until nice and tender, then add the chicken back to the skillet and add in the fresh garlic. Mix that around for about a minute then add in your cashews and toss with the teriyaki sauce! You’ll want your sauce to start bubbling, then turn the heat down and simmer everything for a few minutes until sauce has thickened up and everything is nice and incorporated. And that’s it! I like to top this stir fry with sesame seeds and green onions, because HELLO, presentation!

How to Serve Teriyaki Chicken Stir Fry

I personally think this stir fry tastes best served over white or brown rice, but you could also serve this with quinoa, noodles or even cauliflower rice to keep the meal lower in carbs.

Perfect for Meal Prep!

Not only is this recipe great for an easy weeknight meal, but this stir fry is perfect for meal prep too! I’ll make the stir fry in the skillet while my brown rice easily cooks right in my Instant Pot and everything is ready to go at the same time. Then I just divide everything up into containers and we have some delicious lunches to enjoy that week.  This teriyaki chicken stir fry will last up to 4 to 5 days in the fridge stored in a sealed, airtight container.  Trust me when I say, this tastes even better the next day!

More Stir Fry Recipes You’ll Love

• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry
• Simple Sautéed Vegetables
• Cashew Chicken Stir Fry
• Spicy Sausage and Veggie Stir Fry

Hope you all enjoy this Teriyaki Chicken Stir Fry and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

RECIPE

Teriyaki Chicken Stir Fry

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!

Yield: 4 Servings 1x

★★★★★

4.8 from 8 reviews

Scale 1x2x3x

• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

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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

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Instructions

1. 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.
2. 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.
3. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch.  Set aside.
4. 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.
5. Sprinkle with green onions and sesame seeds, serve and enjoy!

Notes

*This stir fry will last up to 4 or 5 days in the fridge.

Nutrition Facts:

• Serving Size: 1/4th of recipe
• Calories: 358
• Sugar: 18.5 g
• Sodium: 1,375 mg
• Fat: 14.5 g
• Saturated Fat: 2.2 g
• Carbohydrates: 30.6 g
• Fiber: 3.9 g
• Protein: 28.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.