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 this easy teriyaki chicken stir fry recipe!

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 – 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

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.

How to Make Teriyaki Chicken Stir Fry

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

How to Serve

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

Prepping and Storage

To 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. 

To Store: 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!

To Freeze: This teriyaki chicken can be frozen for up to 3 months stored in a sealed, airtight container in your freezer, however I don’t recommend freezing the cooked veggies as they won’t hold up too well after they thaw out.

More Stir Fry Recipes

• 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 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!

4.88 from 16 votes

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!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4

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Ingredients 

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• ▢ 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 

• 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

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

Nutrition

Serving: 1/4th of recipe | Calories: 358kcal | Carbohydrates: 30.6g | Protein: 28.9g | Fat: 14.5g | Saturated Fat: 2.2g | Sodium: 1.375mg | Fiber: 3.9g | Sugar: 18.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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