This Teriyaki Chicken Stir Fry is quick, flavorful, and perfect for weeknights or meal prep. Ready in about 30 minutes, it pairs tender pieces of chicken with crisp vegetables and a glossy teriyaki glaze that you can make from scratch or substitute with a good-quality store-bought sauce.
Easy Chicken Teriyaki Stir Fry
After a long day, you want dinner on the table without fuss. This recipe delivers a balanced, satisfying meal with minimal effort. Keep a jar of homemade teriyaki sauce in the fridge for the fastest prep, or use a quality store-bought bottle if you’re short on time.
Simply slice the chicken, chop the vegetables, and stir everything together in a hot skillet. We typically serve the stir fry over rice; minute rice works well when you need speed and consistent texture, though regular white or brown rice, quinoa, or rice noodles are excellent alternatives.
Ingredients You’ll Need
Below are the core components for a classic teriyaki chicken stir fry. Use what you have on hand—this dish is very adaptable.
- Chicken: Boneless, skinless chicken breasts are lean and absorb the sauce well. You can swap thighs if you prefer slightly richer flavor; cut them into uniform pieces so they cook evenly.
- Vegetables: A mix of broccoli, red bell pepper, and carrots works beautifully. Other good options include green bell pepper, snow peas, snap peas, or onions. Cook until tender-crisp for the best texture.
- Sauce: This recipe is designed to be used with a homemade teriyaki sauce, but store-bought teriyaki or tamari-based sauces also work. If you want to thicken the sauce, keep a little cornstarch on hand.
- Rice or Base: White rice, brown rice, quinoa, cauliflower rice, or rice noodles all make a great base for this stir fry.
- Toppings (optional): Sliced green onion, chopped cilantro, sesame seeds, or chopped cashews add brightness and texture.
Try it
Homemade Teriyaki Sauce
A simple homemade teriyaki—made with soy or tamari, maple syrup or honey, garlic, fresh ginger, and a touch of sriracha if you like heat—lifts this stir fry and tastes fresher than many store-bought options.
We Love Homemade Teriyaki Sauce
Homemade teriyaki is worth the extra minute. Use regular soy sauce or tamari for a gluten-free option. Maple syrup adds warm caramel notes and is a natural alternative to brown sugar. Fresh garlic and ginger brighten the flavor; sriracha is optional for a mild kick. Thicken with a little cornstarch or tapioca flour if you prefer a glossy, clingy sauce.
Teriyaki Sauce Ingredients (basic)
- Soy sauce or tamari (low-sodium if desired)
- Maple syrup or honey
- Minced garlic (fresh preferred)
- Fresh ginger (or half the amount ground ginger)
- Sriracha (optional)
- Cornstarch or tapioca flour to thicken (optional)
Teriyaki Chicken Stir Fry Q&A
Yes. Boneless chicken thighs work well—cut them into uniform pieces so they cook evenly and remain tender.
Mix a small amount of cornstarch or tapioca flour with cold water to make a slurry, then whisk it into the simmering sauce. Start with about 1/2 tablespoon and add more if needed until the sauce reaches the desired thickness.
It can be. Use tamari (a gluten-free soy alternative) instead of regular soy sauce, and check labels on store-bought sauces to confirm they are gluten-free.
Storage
Allow the stir fry to cool slightly, then transfer to an airtight container. Store in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
More of our favorite
Stir Fry Recipes
- Chicken Stir Fry
- Shrimp Stir Fry
- Chicken and Broccoli Stir Fry
- Instant Pot Cashew Chicken
- Instant Pot Beef and Broccoli
Teriyaki Chicken Stir Fry Recipe
This quick teriyaki chicken stir fry comes together in about 30 minutes and serves four. It’s ideal for a family dinner or to portion out for weekday lunches.
Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 4
Ingredients
- 1.5 tablespoons olive oil
- 1 lb boneless skinless chicken breast, thinly sliced into bite-sized pieces
- 1/2 cup teriyaki sauce (homemade or store-bought)
- 4 cups broccoli florets
- 1 large red bell pepper, diced
- 2 large carrots, diced
- Optional: 1/2 tablespoon cornstarch to thicken
Instructions
- Prepare your teriyaki sauce. If using cornstarch to thicken, have it mixed with a small amount of cold water as a slurry.
- Slice the chicken into thin, bite-sized strips. Chop the broccoli, red pepper, and carrots and set aside.
- Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sauté for 4–5 minutes until partially cooked.
- Add the chopped vegetables and sauté for a few minutes until they start to soften but remain crisp.
- Pour in the teriyaki sauce and continue to cook over medium-high heat for 5 minutes or until the chicken is cooked through and the vegetables reach your preferred doneness.
- If you want a thicker sauce, whisk in the cornstarch slurry while the pan is still hot and stir until the sauce thickens and coats the ingredients.
- Toss everything to combine, then serve the stir fry over rice, quinoa, noodles, or cauliflower rice. Garnish with green onion, cilantro, sesame seeds, or chopped cashews if desired.
Nutrition (per serving, approximate)
Calories: 346 kcal, Carbohydrates: 20 g, Protein: 41 g, Fat: 10 g, Fiber: 2 g, Sugar: 14 g
Nutrition values are estimates and should be used as a guide.
