Teriyaki Chicken Stir Fry

Teriyaki Chicken Stir-Fry is a quick and satisfying meal perfect for busy weeknights when you want something flavorful and wholesome without a lot of fuss. It combines tender chicken with crisp vegetables coated in a glossy, sweet-savory sauce that brings the whole dish together in under 30 minutes.

I first tried this after craving homemade takeout but wanting full control over the ingredients. It quickly became our go-to when we want something fresh and comforting without waiting for delivery.

Ingredients

• Boneless skinless chicken breasts: cubed for lean protein that cooks quickly and stays tender
• Mixed bell peppers: sliced for color variety and natural sweetness choose bright firm peppers without wrinkles
• Fresh broccoli florets: for crunch and fiber pick tight heads with vibrant green color
• Carrots: thinly sliced add natural sweetness and texture fresh firm carrots make the dish pop
• Garlic: minced adds robust aromatic flavor use fresh cloves not pre-minced for best taste
• Fresh ginger: grated brings warmth and a slight zing pick firm ginger root with smooth skin
• Low sodium soy sauce: adds umami and saltiness go for reduced sodium to control salt levels
• Brown sugar: balances the savory with a gentle caramel note use packed dark brown sugar for richness
• Sesame oil: adds a nutty depth to the sauce select toasted sesame oil for authentic aroma
• Cornstarch: to thicken the sauce and help it cling to the chicken and veggies fresh corn starch works best
• Green onions: chopped garnish adds fresh herbal brightness pick vibrant green stalks
• Salt and pepper: to season the chicken enhance the natural flavors
• Cooking oil: for stir-frying choose neutral oils like canola or vegetable to avoid burning

Instructions

Prepare Vegetables:

Cut all vegetables into bite-sized pieces to ensure even cook time. This helps everything finish together perfectly crisp and colorful.

Make Teriyaki Sauce:

Whisk together soy sauce brown sugar minced garlic grated ginger sesame oil and cornstarch in a small bowl until smooth and free of lumps. This sauce will thicken in the pan and coat everything nicely.

Cook Chicken:

Heat a large skillet or wok over medium-high heat add cooking oil and swirl to coat. Add the cubed chicken seasoned with salt and pepper. Cook stirring often until golden brown and cooked through about five to seven minutes. Do not overcrowd the pan so chicken browns instead of steaming.

Add Vegetables:

Toss in the sliced bell peppers broccoli florets and carrots. Stir-fry for three to four minutes until vegetables become bright in color but still have a satisfying crunch. This quick cooking keeps their texture and nutrients intact.

Finish with Sauce:

Pour the prepared sauce over the chicken and vegetables and stir continuously. The cornstarch will thicken the sauce in about two to three minutes creating a glossy coating. Cook just long enough to marry the flavors without overcooking the veggies.

Serve:

Dish up the stir-fry hot over steamed rice or noodles. Garnish with chopped green onions for an extra pop of freshness and mild onion flavor.

Sesame oil is my personal favorite ingredient because just a splash transforms this dish with its toasty aroma making the whole kitchen smell irresistible. We often make it on Fridays when the whole family is looking for something quick yet special.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to keep vegetables crisp or microwave with a damp paper towel to maintain moisture.

Ingredient swaps

Chicken thighs work beautifully for juicier meat if you prefer dark meat. Use turkey or tofu for a different protein twist. Swap broccoli for snap peas or green beans depending on what’s fresh or on hand.

Serving ideas

Serve this stir-fry over steamed jasmine rice brown rice or your choice of noodles. Add a side of pickled vegetables or a simple cucumber salad for a refreshing contrast.

This Teriyaki Chicken Stir-Fry brings quick flavor and wholesome ingredients together for a perfect weeknight meal.

Frequently Asked Recipe Questions

→ What cut of chicken works best here?

Boneless, skinless chicken breasts are ideal for quick cooking and tender results in stir-fry dishes.

→ How do I keep vegetables crisp when cooking?

Stir-fry vegetables on high heat for a short time to maintain their vibrant color and satisfying crunch.

→ Can I substitute soy sauce?

Low-sodium soy sauce is preferred, but coconut aminos or tamari can be good alternatives for a similar umami flavor.

→ What thickens the sauce in this dish?

Cornstarch mixed with the sauce ingredients helps create a smooth, glossy coating for the chicken and vegetables.

→ Is sesame oil essential for flavor?

Sesame oil adds a distinctive nutty aroma and depth; using a small amount enhances the dish without overpowering.