When you need a quick dinner that tastes like takeout but doesn’t require hours in the kitchen, this Easy Chicken Teriyaki Stir Fry is a perfect choice. Tender pieces of chicken are cooked with colorful vegetables and coated in a glossy, sweet-and-savory teriyaki sauce that comes together in minutes.
The best part is how flexible this recipe is. You can use whatever vegetables you already have in the refrigerator, serve it over fluffy rice or noodles, and adjust the sauce to your preferred level of sweetness or saltiness.
Whether you’re feeding the family on a busy weeknight or preparing lunches for the next day, this chicken teriyaki stir fry is an easy recipe worth keeping on repeat.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Uses simple everyday ingredients
- Tender, flavorful chicken
- Colorful and crunchy vegetables
- Homemade teriyaki sauce
- Easy to customize
- Great with rice or noodles
- Excellent for meal prep
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon neutral cooking oil
For the Stir-Fry Vegetables
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 cup snap peas
- ½ medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cooking oil
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
For Serving
- Cooked white or brown rice
- Cooked noodles, optional
- Sliced green onions
- Sesame seeds
How to Make Chicken Teriyaki Stir Fry
Step 1: Prepare the Chicken
Cut the chicken into small, bite-sized pieces.
Place it in a bowl and toss with cornstarch, salt, pepper, and garlic powder.
The cornstarch gives the chicken a lightly crisp exterior and also helps the teriyaki sauce cling to the pieces.
Step 2: Mix the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, water, honey or brown sugar, rice vinegar, sesame oil, cornstarch, ginger, and garlic.
Make sure the cornstarch is completely dissolved before adding the sauce to the pan.
Set aside.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer.
Cook for approximately 5–7 minutes, turning occasionally, until the chicken is browned and cooked through.
The internal temperature should reach 165°F (74°C).
Transfer the chicken to a clean plate.
Step 4: Stir-Fry the Vegetables
Add another tablespoon of oil to the same skillet.
Add the onion, carrots, and broccoli.
Stir-fry for about 3 minutes.
Add the bell pepper and snap peas and continue cooking for another 2–3 minutes.
The vegetables should become tender-crisp rather than completely soft.
Step 5: Add Garlic and Ginger
Add the minced garlic and grated ginger.
Cook for about 30 seconds, stirring constantly.
Be careful not to burn the garlic.
Step 6: Add the Chicken Back
Return the cooked chicken to the skillet.
Give the teriyaki sauce another quick stir because the cornstarch may have settled at the bottom of the bowl.
Pour the sauce over the chicken and vegetables.
Step 7: Let the Sauce Thicken
Stir everything together and cook for about 2–3 minutes.
The sauce should become glossy and thick enough to coat the chicken and vegetables.
If the sauce becomes too thick, add a tablespoon or two of water.
If it is too thin, allow it to simmer for another minute.
How to Serve
Spoon the chicken teriyaki stir fry over freshly cooked rice.
For extra flavor, sprinkle the top with:
- Sliced green onions
- Sesame seeds
- A pinch of red pepper flakes
- Fresh cilantro, optional
You can also serve it with noodles instead of rice.
Easy Vegetable Substitutions
This recipe is extremely flexible.
Try adding:
- Mushrooms
- Zucchini
- Cabbage
- Baby corn
- Green beans
- Bok choy
- Snow peas
- Spinach
- Water chestnuts
Use vegetables that cook at similar speeds, and add harder vegetables first.
Make It Spicy
If you enjoy heat, add 1–2 teaspoons of sriracha or chili garlic sauce to the teriyaki mixture.
A pinch of crushed red pepper flakes also works well.
For a milder version, simply leave out the spicy ingredients.
Tips for Perfect Chicken Teriyaki
Cut the Chicken Evenly
Uniform pieces cook at approximately the same rate and help prevent some pieces from becoming dry while others are still undercooked.
Don’t Overcrowd the Pan
If the skillet is too crowded, the chicken may steam instead of browning. Cook it in batches if necessary.
Keep the Vegetables Crisp
Stir-frying is quick. Don’t cook the vegetables until they’re completely soft.
Stir the Sauce Before Using
Because the sauce contains cornstarch, it can settle at the bottom of the bowl. Give it a good stir immediately before pouring it into the skillet.
Use Fresh Ginger
Fresh ginger gives the teriyaki sauce a brighter, more aromatic flavor than dried ginger powder.
Can You Use Chicken Thighs?
Absolutely.
Chicken thighs are especially good for stir-frying because they tend to remain juicy and flavorful.
Boneless, skinless chicken breasts are also excellent when cooked carefully.
Storage and Reheating
Allow leftovers to cool and refrigerate them in an airtight container within a reasonable time after cooking.
The stir fry can generally be refrigerated for 3–4 days.
Reheat gently in a skillet or microwave until steaming hot throughout.
Keep the rice stored separately when possible so it doesn’t absorb all of the sauce.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. You can chop the chicken and vegetables and prepare the sauce ahead of time. Keep the components refrigerated separately until you’re ready to cook.
Can I use bottled teriyaki sauce?
Yes. For an even quicker meal, use your favorite prepared teriyaki sauce. Start with a smaller amount and add more according to taste.
Can I use frozen vegetables?
Yes. Frozen stir-fry vegetables work well. Add them directly to the hot skillet and cook until heated through and tender-crisp.
Can I make this without cornstarch?
Yes, although the sauce will be thinner and the chicken won’t have the same lightly crisp coating. You can simply omit it.
What rice goes best with chicken teriyaki?
White jasmine rice is particularly good, but brown rice, basmati rice, cauliflower rice, or noodles can all be served with the stir fry.
Final Thoughts
This Easy Chicken Teriyaki Stir Fry brings together tender chicken, crisp vegetables, and a glossy homemade sauce in one fast and satisfying meal.
It’s simple enough for a busy weeknight but flavorful enough to feel like a homemade takeout favorite. Once you learn the basic sauce and cooking method, you can switch up the vegetables, use chicken thighs or breast, and adjust the sweetness and spice to suit your family.
Serve it over warm rice, sprinkle with sesame seeds and green onions, and you’ve got a delicious dinner ready to enjoy.
SEO Title
Easy Chicken Teriyaki Stir Fry – Quick Homemade Dinner
Meta Description
Make easy chicken teriyaki stir fry with tender chicken, crisp vegetables, and a sweet-savory homemade teriyaki sauce. Ready in about 30 minutes.