If you’re looking for a quick weeknight dinner that’s packed with flavor, this Teriyaki Chicken Stir Fry is exactly what you need.
Sweet, savory, and coated in a glossy homemade teriyaki sauce, this dish comes together in under 30 minutes.
It’s faster than calling for takeout, and you’ll know every single ingredient going into it.
The whole family will love it, from the tender chunks of chicken to the crisp, colorful vegetables.
Whether you’re a seasoned home cook or someone just learning their way around a wok, this recipe is simple enough to get right on the first try.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 4 |
| Difficulty Level | Easy |
If you enjoy easy chicken skillet meals, you’ll also love this Cajun Chicken Skillet for another bold, weeknight-friendly dinner.
Why You’ll Love This Teriyaki Chicken Stir Fry
This recipe checks every box for a satisfying dinner.
It’s fast, it’s filling, and it uses simple ingredients you can easily find at any grocery store.
The homemade teriyaki sauce is truly the star. It’s miles better than anything that comes from a bottle.
Just a handful of pantry staples, and you get this beautifully glossy, sweet-savory glaze that coats every single piece of chicken.
It’s also incredibly flexible. Use whatever vegetables you have on hand, and the dish will still come out great.
Here’s a quick look at why readers keep coming back to this recipe:
- Fast enough for busy weeknights — ready in about 27 minutes from start to finish
- Kid-friendly flavors — the sweet teriyaki sauce is a crowd-pleaser for all ages
- Better than takeout — fresher ingredients, no mystery oils, and you control the salt
- One-pan cleanup — fewer dishes to wash after dinner
- Customizable vegetables — use broccoli, snap peas, carrots, bell peppers, or whatever is in your fridge
- Great for meal prep — stores well and reheats beautifully throughout the week
You might also enjoy: Spring Vegetable Stir Fry
Ingredients
You only need a handful of ingredients for this recipe, and most of them are probably already in your pantry.
The teriyaki sauce is made from scratch right in the pan, so there’s no need to buy a pre-made version.
- 2 chicken breasts, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 2 cups mixed stir fry vegetables (broccoli, snap peas, carrots)
- Sesame seeds and green onions to garnish
Read Also: Teriyaki Sauce Recipe
Kitchen Equipment Needed
You don’t need any fancy tools to make this dish. A good wok or large skillet is really all it takes.
Having the right pan makes a huge difference when it comes to getting that nice sear on the chicken.
- Wok or large skillet
- Sharp chef’s knife
- Cutting board
- Grater or microplane (for the ginger)
- Mixing bowl or measuring cup (for the sauce)
- Wooden spoon or silicone spatula
- Tongs
- Garlic press (optional but helpful)
- Serving bowl or plate
Recommended Products for This Recipe
These are products I personally reach for when making this dish, and they genuinely make a difference.
1. Kikkoman Soy Sauce (Less Sodium)
This is my go-to soy sauce for stir fry recipes. It has a deep, well-balanced umami flavor without being overpoweringly salty, which means your teriyaki sauce tastes clean and restaurant-quality.
Using a good-quality soy sauce really does make the whole dish better.
2. Marukame Pure Sesame Oil
A high-quality sesame oil adds a rich, nutty depth to this stir fry that cheap versions just can’t replicate.
Just one tablespoon gives your sauce that distinctive, toasty aroma that makes the whole kitchen smell amazing. It’s worth keeping a bottle on hand for any Asian-inspired recipe.
3. Carbon Steel Wok Pan
A carbon steel wok heats up incredibly fast and holds high heat better than a regular skillet, which is exactly what you need for a proper stir fry.
The high walls also make tossing the vegetables and chicken much easier without anything spilling over. Once seasoned, it becomes naturally non-stick and only gets better with use.
4. OXO Good Grips Ginger Grater
Fresh ginger is one of the key flavors in this dish, and a dedicated grater makes breaking it down so much easier than trying to mince it with a knife.
This grater is simple to use, easy to clean, and catches every bit of ginger juice along with the pulp. You’ll use it constantly once you have it in your drawer.
Step-by-Step Instructions: How to Make Teriyaki Chicken Stir Fry
1. Mix the Teriyaki Sauce
- In a small bowl or measuring cup, add the 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil.
- Add the 1 teaspoon of cornstarch to the bowl. This is what thickens the sauce and gives it that glossy, clingy texture.
- Stir everything together well until the cornstarch is completely dissolved with no lumps. Set the sauce aside — you’ll add it to the pan later.
2. Prep the Chicken
- Place the 2 chicken breasts on a cutting board and slice them into bite-sized, even cubes, roughly 1-inch pieces.
- Try to cut them as uniformly as possible so they cook at the same rate and no piece ends up overcooked while another is still raw.
- Pat the chicken pieces dry with a paper towel. Removing surface moisture helps the chicken sear rather than steam in the pan, giving you better color and texture.
3. Prep the Garlic, Ginger, and Vegetables
- Peel and finely mince the 2 cloves of garlic. If you have a garlic press, now is a great time to use it.
- Peel a small knob of fresh ginger using the edge of a spoon (this is the easiest way), then grate 1 teaspoon’s worth using a microplane or fine grater.
- If your vegetables are whole, cut the broccoli into small florets, slice the carrots thinly on a diagonal, and trim the snap peas. Keep all your vegetables together in one bowl so they’re ready to add at the same time.
4. Heat the Pan
- Place your wok or large skillet on the stove over high heat.
- Allow the pan to heat up for about 1 to 2 minutes before adding any oil. A hot pan is the key to a good stir fry — it prevents sticking and helps everything cook quickly and evenly.
- Add the 1 tablespoon of vegetable oil and swirl it around to coat the bottom and lower sides of the pan. The oil should shimmer almost immediately if the pan is hot enough.
5. Cook the Chicken
- Add the cubed chicken to the hot pan in a single layer. Resist the urge to stir it right away.
- Let the chicken sit undisturbed for about 2 to 3 minutes to develop a golden-brown sear on one side.
- Flip the pieces and cook for another 2 minutes on the other side. The chicken should be fully cooked through with no pink remaining. If your pieces are large, add another minute.
- Once the chicken is cooked, remove it from the pan and set it aside on a plate. Do not discard the pan — you’ll use it for the next step.
6. Stir Fry the Vegetables
- With the pan still over high heat, add the mixed stir fry vegetables (broccoli, snap peas, and carrots) directly to the hot pan.
- Stir fry them quickly, tossing constantly, for about 2 to 3 minutes. You want them to be just tender-crisp, not soft and mushy.
- The vegetables should still have a little bite to them and keep their bright colors. If they start to look too dark or steamed, reduce the heat slightly.
7. Add the Garlic and Ginger
- Push the vegetables to the edges of the pan to create a small open space in the center.
- Add the minced garlic and grated ginger to that open center space.
- Stir them around in the center for about 30 seconds until fragrant. This step blooms their flavor before they get mixed with everything else.
- Toss everything together so the garlic and ginger coat the vegetables.
8. Combine and Add the Sauce
- Return the cooked chicken to the pan with the vegetables.
- Give the sauce you prepared earlier a quick stir (the cornstarch can settle at the bottom), then pour it evenly over the chicken and vegetables.
- Toss everything together and let it cook for 1 to 2 minutes, stirring frequently. The sauce will thicken quickly thanks to the cornstarch and will coat everything in a beautiful, glossy glaze.
- Remove the pan from the heat once the sauce has thickened to your liking.
9. Garnish and Serve
- Transfer the stir fry to a serving bowl or divide it straight into individual plates.
- Sprinkle sesame seeds generously over the top for a little crunch and visual appeal.
- Scatter thinly sliced green onions over the dish as a fresh, sharp contrast to the sweet teriyaki flavors.
- Serve immediately while hot, alongside steamed white rice, brown rice, or noodles.
I learned to keep the heat high throughout the whole process while making dishes like this Honey Soy Glazed Salmon, high heat is what makes the difference between a great stir fry and a soggy one.
Tips for The Best Teriyaki Chicken Stir Fry
A few small adjustments can take this dish from good to absolutely great.
Keep these in mind before you start cooking.
- Dry the chicken well — Patting the chicken dry with paper towels before cooking ensures a proper sear instead of steaming.
- Use high heat throughout — Stir frying is a high-heat technique. Don’t lower the temperature or you’ll end up with soft, pale chicken and limp vegetables.
- Don’t overcrowd the pan — If your pan isn’t large enough, cook the chicken in two batches. Overcrowding drops the temperature and leads to steaming instead of searing.
- Cut vegetables to a similar size — Uniform cuts mean even cooking so nothing is undercooked or overdone.
- Stir the sauce before adding it — Cornstarch settles quickly, so always give it a stir right before pouring it in.
- Don’t overcook the vegetables — You want them tender-crisp, with some bite. Aim for bright color, not dull and soft.
- Use fresh garlic and ginger — Pre-minced or powdered versions work in a pinch, but fresh gives you a much more vibrant flavor.
- Taste before serving — If you like it sweeter, add a tiny drizzle more honey. If you want more salt, a few drops of extra soy sauce does the trick.
Read Also: Stir Fry Sauce Recipe
Serving Suggestions
This stir fry is a complete meal all on its own, but pairing it with the right side makes dinner feel extra special.
The rich, sweet teriyaki sauce pairs beautifully with simple, lightly flavored sides that don’t compete.
- Steamed jasmine or white rice — the classic pairing; the fluffy rice soaks up all that glossy teriyaki sauce perfectly
- Brown rice — a slightly nuttier option that adds a bit more fiber and texture to the meal
- Lo mein or egg noodles — toss the stir fry directly over cooked noodles for a heartier dish
- Cauliflower rice — a great lower-carb alternative that still absorbs the sauce well
- Steamed edamame — a simple, protein-packed side that complements the Asian-inspired flavors
- A crisp cucumber salad — the cool, refreshing crunch of a Cucumber Tomato Salad balances the warm, savory stir fry beautifully
- Miso soup — a light soup starter that rounds out the meal without overpowering the main dish
Variations of Teriyaki Chicken Stir Fry
Once you’ve made the base recipe, it’s really easy to switch things up and keep it feeling fresh every time.
Here are some popular variations to try:
- Teriyaki beef stir fry — Swap the chicken for thinly sliced flank steak or sirloin. Slice the beef against the grain and cook it quickly over very high heat.
- Teriyaki shrimp stir fry — Use large peeled shrimp instead of chicken. They cook in about 2 minutes per side, so watch them closely.
- Teriyaki tofu stir fry — Press extra-firm tofu well, cube it, and pan-fry until golden before adding the sauce. A great plant-based alternative.
- Pineapple teriyaki chicken — Add a handful of fresh or canned pineapple chunks to the pan with the vegetables. The natural sweetness and acidity brighten everything up.
- Spicy teriyaki — Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture for some heat.
- Extra veggie version — Load it up with bell peppers, mushrooms, baby corn, zucchini, or bok choy in addition to the base vegetables.
- Noodle stir fry — Toss cooked udon or soba noodles directly into the pan at the end and mix everything together for a teriyaki noodle bowl.
You might also enjoy: Honey Garlic Salmon
Storage and Reheating
This stir fry stores really well, making it an excellent option for meal prep.
Just keep a few things in mind to maintain the best texture when reheating.
- Refrigerator — Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer — The chicken and sauce freeze well for up to 2 months. The vegetables can get a little soft after freezing, but the flavor is still great.
- Reheat on the stovetop — Warm it in a skillet over medium heat with a splash of water or extra soy sauce to loosen the sauce. Stir frequently.
- Reheat in the microwave — Transfer to a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between each, until hot throughout.
- Store rice separately — If meal prepping, keep the rice and stir fry in separate containers so the rice doesn’t get soggy.
- Don’t reheat more than once — For best food safety, only reheat what you plan to eat.
Nutritional Facts
The following are approximate values per serving (based on 4 servings, without rice).
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~295 kcal |
| Protein | 30g |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 14g |
| Sodium | 680mg |
Nutritional values are estimates and will vary based on exact ingredient brands and portion sizes used.
Health Benefits of Key Ingredients
This stir fry isn’t just delicious, many of the ingredients bring real nutritional value to the table.
It’s a genuinely balanced meal with lean protein, fiber-rich vegetables, and anti-inflammatory compounds.
- Chicken breast — A lean, high-protein meat that supports muscle maintenance and keeps you feeling full. A single chicken breast contains around 25–30g of protein.
- Broccoli — Rich in vitamin C, vitamin K, folate, and fiber. It’s also a good source of antioxidants that support immune health.
- Snap peas — Low in calories and high in vitamin C. They also contain iron and a small but meaningful amount of plant-based protein.
- Carrots — Packed with beta-carotene, which the body converts to vitamin A. Great for eye health and immune function.
- Garlic — Known for its anti-inflammatory and antimicrobial properties. Regular garlic consumption is linked to heart health benefits.
- Fresh ginger — Supports digestive health, helps reduce nausea, and has well-documented anti-inflammatory effects.
- Sesame oil — Contains healthy unsaturated fats and is a source of vitamin E and antioxidants.
- Honey — Used as a natural sweetener in place of refined sugar. It also has small amounts of antioxidants and antibacterial properties.
This dish pairs wonderfully with my Garlic Butter Chicken Breast for another nutritious, protein-packed dinner idea.
FAQs About Teriyaki Chicken Stir Fry
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs are actually a fantastic choice for stir fry because they’re naturally more flavorful and stay juicier even if cooked a minute or two longer.
Just make sure to trim off any excess fat before cutting them into cubes.
2. Can I make this recipe gluten-free?
Yes, easily. Simply swap the regular soy sauce for tamari or a certified gluten-free soy sauce, and the rest of the ingredients are naturally gluten-free.
Double-check your cornstarch label as well, though most brands are gluten-free.
3. Do I have to use a wok?
A wok is ideal because it heats quickly and handles high temperatures well, but a large, heavy-bottomed skillet works perfectly fine too.
The key is to use a pan that’s big enough to avoid overcrowding, and to make sure it’s very hot before you start cooking.
4. Can I use bottled teriyaki sauce instead of making it from scratch?
You can, but making your own from scratch with soy sauce, honey, rice vinegar, sesame oil, and cornstarch takes less than 5 minutes and tastes noticeably fresher and less syrupy than most bottled versions.
If you need to save time, store-bought is a fine shortcut.
5. Why is my sauce not thickening?
This usually comes down to the heat. Make sure the pan is still over medium-high to high heat when you add the sauce.
The cornstarch needs heat to activate and thicken the liquid. If the sauce still seems thin, let it cook for another 30 to 60 seconds while stirring constantly.
Easy Teriyaki Chicken Stir Fry
Ingredients
- 2 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch thickens and glosses the sauce
- 2 chicken breasts about 500g / 1.1 lb, cut into bite-sized cubes
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated; about a 1-inch knob
- 1 tablespoon vegetable oil or any neutral high-smoke-point oil
- 2 cups mixed stir fry vegetables about 200g; broccoli florets, snap peas, and sliced carrots
- sesame seeds to taste, sprinkled over the finished dish
- green onions thinly sliced, to taste
Equipment
- Wok or large skillet A carbon steel wok or 12-inch heavy-bottomed skillet works best
- Sharp chef’s knife For cubing chicken and cutting vegetables uniformly
- Cutting board
- Microplane or fine grater For grating fresh ginger
- Small mixing bowl or measuring cup For mixing the teriyaki sauce
- Wooden spoon or silicone spatula
- Tongs
- Garlic press (optional) For mincing garlic quickly
- Serving bowl or plate
Method
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch until the cornstarch is fully dissolved with no lumps. Set aside.
- Cut the chicken breasts into even, bite-sized cubes (about 1 inch each), then pat them dry with a paper towel to help them sear rather than steam in the pan.
- Mince the garlic and grate the fresh ginger. Cut the broccoli into small florets, thinly slice the carrots on a diagonal, and trim the snap peas, keeping all vegetables together in one bowl.
- Heat the wok or large skillet over high heat for 1 to 2 minutes, then add the vegetable oil and swirl to coat. The oil should shimmer immediately.
- Add the chicken in a single layer and cook undisturbed for 2 to 3 minutes to sear, then flip and cook another 2 minutes until cooked through. Remove chicken from the pan and set aside.
- Add the mixed vegetables to the still-hot pan and stir fry over high heat for 2 to 3 minutes, tossing constantly, until tender-crisp and still brightly colored.
- Push the vegetables to the edges, add the garlic and ginger to the center of the pan, and stir for 30 seconds until fragrant, then toss everything together.
- Return the chicken to the pan, give the sauce a quick stir, then pour it over everything. Toss and cook for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.
- Transfer to a serving bowl, sprinkle with sesame seeds and sliced green onions, and serve immediately over steamed rice or noodles.
Nutrition
Notes
- Pat the chicken completely dry before cooking — this is the single most important step for getting a golden sear instead of steamed, pale chicken.
- Always use high heat throughout the entire cook. Stir frying is a high-heat technique, and lowering the temperature leads to soggy vegetables and unevenly cooked chicken.
- Don’t overcrowd the pan. If your skillet is smaller than 12 inches, cook the chicken in two batches to keep the heat consistent.
- Always stir the sauce right before pouring it in — cornstarch settles to the bottom quickly and needs to be evenly dispersed to thicken the sauce properly.
- For gluten-free: substitute regular soy sauce with tamari or a certified gluten-free soy sauce.
- Chicken thighs work great as a substitute for chicken breasts — they’re juicier and more forgiving if slightly overcooked. Trim excess fat before cubing.
- Feel free to swap in any vegetables you have on hand: bell peppers, mushrooms, baby corn, bok choy, zucchini, or sugar snap peas all work beautifully.
- Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce.
- Freezer-friendly: freeze the chicken and sauce (without rice) for up to 2 months. Vegetables may soften slightly after thawing but the flavor remains great.
- For a spicier version, add 1 teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture before cooking.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Teriyaki Chicken Stir Fry is one of those recipes that earns a permanent spot in your dinner rotation.
It’s quick, it’s satisfying, and it genuinely tastes better than most takeout versions you’ll find.
The homemade sauce is the heart of the dish, and once you make it yourself, you’ll never want to go back to the bottled stuff.
Give this recipe a try this week and let me know how it turns out in the comments below. I’d love to hear what vegetables you used or any twists you added to make it your own.
Recommended:
- Cajun Chicken Skillet
- Tomato Basil Chicken Skillet
- Teriyaki Chicken Casserole
- Chicken and Asparagus Skillet
- Creamy Chicken and Veggies
