Easy Teriyaki Chicken Stir Fry
This Easy Teriyaki Chicken Stir Fry is faster than takeout and tastes so much better. Tender bite-sized chicken and crisp mixed vegetables are tossed in a sweet, savory, glossy homemade teriyaki sauce made with soy sauce, honey, rice vinegar, sesame oil, and fresh garlic and ginger — all ready in just 27 minutes from start to finish.
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
Ingredients
For the Teriyaki Sauce
- 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
For the Stir Fry
- 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
To Garnish
- sesame seeds to taste, sprinkled over the finished dish
- green onions thinly sliced, to taste
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 295kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 680mgPotassium: 620mgFiber: 2gSugar: 14gVitamin A: 45IUVitamin C: 55mgCalcium: 6mgIron: 10mg
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