Teriyaki Chicken Stir Fry

Imagine the sizzle of tender chicken hitting a hot wok, the aromatic blend of ginger and garlic filling your kitchen, and the glossy teriyaki sauce coating every perfectly cooked vegetable. This Teriyaki Chicken Stir Fry transforms simple ingredients into a restaurant-quality meal that’s ready in minutes, not hours. The balance of sweet, savory, and umami flavors makes this dish irresistibly craveable any night of the week. You’ll learn how to create the perfect sauce consistency, properly cook each component, and customize this versatile dish to your family’s preferences.

Why You’ll Love This Recipe

This Teriyaki Chicken Stir Fry deserves a permanent spot in your weekly meal rotation for so many reasons. First, it delivers impressive flavor with minimal effort – the homemade teriyaki sauce brings authentic Japanese-inspired taste without any complicated ingredients. The textural contrasts are what make this dish truly special: juicy chicken pieces with just the right amount of caramelization, crisp-tender vegetables that maintain their vibrant colors, and the silky sauce that brings everything together.

Unlike takeout versions that often leave you feeling heavy, this homemade stir fry gives you complete control over the ingredients, allowing for a lighter, fresher meal. The entire dish comes together in just 30 minutes, making it perfect for busy weeknights when you need a nutritious dinner on the table quickly. Plus, it’s endlessly customizable based on which vegetables are in season or what you have in your refrigerator. The combination of protein, vegetables, and complex carbohydrates creates a perfectly balanced one-pan meal.

Ingredients

For the Teriyaki Chicken Stir Fry, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons (45ml) vegetable oil, divided
• 1 medium onion (about 1 cup/150g), sliced
• 2 bell peppers (any color, about 2 cups/300g), sliced into strips
• 2 cups (140g) broccoli florets
• 1 cup (100g) sliced carrots
• 3 cloves garlic (15g), minced
• 1 tablespoon (15g) fresh ginger, grated

For the homemade teriyaki sauce:

• ½ cup (120ml) low-sodium soy sauce
• ¼ cup (60ml) water
• 3 tablespoons (45ml) honey (or brown sugar)
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) mirin (Japanese sweet rice wine)
• 2 teaspoons (10g) sesame oil
• 2 tablespoons (16g) cornstarch mixed with 3 tablespoons (45ml) cold water

The soy sauce provides the umami foundation, while honey balances with just the right sweetness. Fresh ginger and garlic are non-negotiable for authentic flavor – pre-minced versions simply don’t deliver the same aromatic punch that makes this Teriyaki Chicken Stir Fry stand out.

Pro Tips

Achieving restaurant-quality Teriyaki Chicken Stir Fry at home comes down to these three critical techniques:

First, velveting the chicken ensures it stays tender and juicy even with high-heat cooking. To do this, toss your chicken pieces in 1 tablespoon cornstarch mixed with 1 tablespoon soy sauce before cooking. Let it sit for 15 minutes—this creates a protective coating that seals in moisture during the stir-frying process.

Second, master proper stir-fry sequencing. Always start with your protein and cook it until just underdone, then remove it from the pan. Next, cook vegetables in order of density (carrots and broccoli first, then peppers and onions, finally garlic and ginger). Recombine everything only after the sauce is added. This prevents overcooking and ensures each component maintains its perfect texture.

Finally, the secret to a glossy, perfectly thickened sauce is adding your cornstarch slurry at the very end, while stirring constantly. Wait until you see the sauce bubble and turn translucent—this indicates the cornstarch has fully activated. Remove from heat immediately to prevent the sauce from becoming too thick or gummy.

Instructions

1. Prepare all ingredients before starting: cut chicken into uniform 1-inch pieces, slice vegetables, and mix cornstarch slurry (cornstarch and cold water) in a small bowl until smooth.
2. In a separate bowl, combine all teriyaki sauce ingredients except the cornstarch slurry: soy sauce, water, honey, rice vinegar, mirin, and sesame oil. Whisk well and set aside.
3. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces in a single layer, being careful not to overcrowd (cook in batches if necessary). This ensures proper browning instead of steaming.
4. Cook chicken for 4-5 minutes, turning occasionally, until golden brown on the outside but not fully cooked through. Remove chicken to a clean plate and set aside.
5. Add remaining 1 tablespoon oil to the pan. Add carrots and broccoli first, stir-frying for 2 minutes as these firmer vegetables require longer cooking times.
6. Add bell peppers and onions to the pan, continuing to stir-fry for another 2 minutes until vegetables are bright and crisp-tender.
7. Add minced garlic and grated ginger, stir-frying for just 30 seconds until fragrant. Cooking these aromatic ingredients briefly prevents burning, which would create bitter flavors.
8. Return chicken to the pan and pour in the prepared teriyaki sauce. Stir to combine everything well.
9. When the sauce begins to simmer, give your cornstarch slurry another quick stir (it separates upon sitting) and pour it into the pan while stirring constantly.
10. Continue cooking for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon. The chicken should reach an internal temperature of 165°F (74°C).
11. Remove from heat and serve your Teriyaki Chicken Stir Fry immediately over steamed rice or noodles, garnished with sliced green onions and sesame seeds if desired.

Variations

The versatility of Teriyaki Chicken Stir Fry makes it perfect for customization. For a vegetable-forward variation, double the produce and use 3-4 cups of your favorite seasonal vegetables. Snow peas, mushrooms, baby corn, and water chestnuts work particularly well for adding different textures and flavors while maintaining the dish’s Asian-inspired profile.

For those following specific dietary plans, this recipe adapts beautifully. Create a keto-friendly version by substituting the honey with a monk fruit sweetener and serving over cauliflower rice instead of traditional grains. The sauce will maintain its delicious flavor profile while significantly reducing carbohydrates.

Prefer a different protein? This teriyaki sauce pairs wonderfully with thinly sliced beef sirloin (reduce cooking time to 2-3 minutes), jumbo shrimp (cook for just 1-2 minutes per side), or even firm tofu (press well before cooking to remove excess moisture, then pan-fry until golden).

Storage/Serving

Your Teriyaki Chicken Stir Fry keeps beautifully in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep. For best results when reheating, warm it in a skillet over medium heat with a splash of water to refresh the sauce. Avoid microwave reheating when possible, as it can make the vegetables soggy and the chicken rubbery.

For an impressive presentation, serve this stir fry over a bed of steamed jasmine rice, garnished with a sprinkle of toasted sesame seeds and thinly sliced green onions. The bright colors of the vegetables against the glossy sauce create a visually stunning meal. For a complete dining experience, pair with a simple cucumber salad dressed with rice vinegar and a pinch of salt, which provides a refreshing contrast to the rich flavors of the stir fry.

For a lower-carb option, serve over spiralized zucchini noodles or alongside a simple miso soup for an authentic Japanese-inspired meal that satisfies without weighing you down.

FAQs

Can I make teriyaki sauce ahead of time? Yes! The sauce (without cornstarch slurry) can be prepared up to one week in advance and stored in an airtight container in the refrigerator. Add the cornstarch slurry only when you’re ready to cook the stir fry.

Is there a substitute for mirin if I can’t find it? Absolutely. You can substitute with 2 tablespoons of dry white wine or rice vinegar mixed with 1 teaspoon of sugar. This provides similar acidity and sweetness to authentic mirin.

Why is my chicken tough in stir fries? The most common reason is overcooking. Remember to remove the chicken when it’s just underdone, then return it to the pan only for the final sauce-thickening step. Also, cutting chicken against the grain helps ensure tenderness.

Can I freeze Teriyaki Chicken Stir Fry? Yes, though the vegetables may lose some crispness. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

What’s the difference between teriyaki sauce and stir fry sauce? Teriyaki sauce has a distinct sweet-savory profile with Japanese origins, featuring soy sauce, mirin, and a sweetener. General stir fry sauces vary widely but often include elements like oyster sauce or hoisin for a different flavor profile.

Conclusion

This Teriyaki Chicken Stir Fry is comfort food at its finest — a perfect balance of protein, vegetables, and umami-rich sauce that transforms ordinary ingredients into something truly special. It’s the kind of dish that rescues weeknight dinners when you need something delicious and nutritious without hours in the kitchen.

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