Looking for a flavorful dinner that comes together in 30 minutes or less? This Easy Teriyaki Chicken Stir-Fry is the answer. Juicy chicken, crisp vegetables, and a glossy homemade teriyaki sauce make this dish taste just like your favorite takeout—only healthier, fresher, and budget-friendly.
Whether you’re cooking for your family on a busy weeknight or meal-prepping for the week ahead, this stir-fry is a reliable go-to. Plus, it’s highly customizable—you can swap proteins, switch up the veggies, and adjust the sauce to your liking.
Why This Recipe Works
✅ Quick & Easy – Dinner on the table in 30 minutes.
✅ Healthier than takeout – Balanced with protein + veggies.
✅ Budget-friendly – Simple ingredients you already have at home.
✅ Flexible – Works with chicken, beef, shrimp, or tofu.
✅ Meal-prep friendly – Stores and reheats beautifully.
Ingredients You’ll Need
For the Chicken Stir-Fry:
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil (or avocado/peanut oil for stir-fry)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 cup carrots, julienned
- 1 cup snap peas or snow peas
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional garnish)
For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup water
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Kitchen Tools You’ll Need
- Large wok or deep skillet (12-inch preferred)
- Wooden spoon or spatula
- Measuring cups & spoons
- Cutting board & sharp knife
- Mixing bowls (small & medium)
- Rice cooker or saucepan (if serving with rice)
Step-by-Step Instructions
1. Prep the Ingredients
Slice chicken, chop vegetables, and whisk together the sauce ingredients (except cornstarch slurry).
2. Cook the Chicken
Heat 1 tbsp oil in a wok over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until golden and cooked through (about 5–6 minutes). Transfer to a plate.
3. Stir-Fry the Aromatics
In the same pan, add remaining oil. Toss in garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Cook Vegetables
Add onions and carrots, stir-fry 2 minutes. Add broccoli and bell pepper, cook another 2–3 minutes. Toss in snap peas last for 1 minute (keep them crisp-tender).
5. Add Chicken & Sauce
Return chicken to the wok. Pour in the teriyaki sauce, bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until sauce thickens and coats everything.
6. Garnish & Serve
Top with sliced green onions and sesame seeds. Serve over steamed rice, noodles, or cauliflower rice for a low-carb option.
Pro Tips for Success
⭐ Velvet the chicken: Marinate with 1 tbsp cornstarch + 1 tbsp soy sauce + 1 tsp oil for 15 minutes before cooking for tender, restaurant-style chicken.
⭐ Cook in batches: Don’t overcrowd the pan; it prevents steaming.
⭐ High heat, fast cooking: Stir-frying is quick—have all ingredients prepped before starting.
⭐ Use a wok if possible: The shape distributes heat better and keeps vegetables crisp.
⭐ Adjust sauce sweetness: Add more honey for sweeter, or more vinegar for tangier.
Variations & Customizations
- Protein swaps: Try beef, shrimp, tofu, or tempeh.
- Low-carb option: Serve with zucchini noodles or cauliflower rice.
- Spicy twist: Add red chili flakes, sriracha, or fresh chili peppers.
- Keto-friendly: Use coconut aminos instead of soy sauce, erythritol instead of sugar, and skip cornstarch.
- Vegetarian: Swap chicken for extra-firm tofu or mushrooms.
Serving Suggestions
Pair your teriyaki stir-fry with:
- Steamed jasmine or basmati rice
- Udon or soba noodles
- Simple cucumber salad with rice vinegar
- Steamed edamame or miso soup
- Green tea, Japanese beer, or a crisp white wine
Storing & Reheating
- Refrigerator: Store in airtight containers up to 4 days.
- Freezer: Freeze chicken & sauce separately (up to 2 months). Add fresh veggies when reheating.
- Reheat: Best in a skillet with a splash of water or broth to keep sauce smooth.
Nutrition Information (per serving, 4 servings)
- Calories: 365
- Protein: 34g
- Carbohydrates: 28g
- Sugars: 12g
- Fat: 14g
- Fiber: 3g
- Sodium: 720mg
(Values are approximate and will vary by ingredients.)
FAQs
Q: Can I use store-bought teriyaki sauce?
A: Yes, but homemade gives you more control over sweetness and sodium levels.
Q: What’s the best oil for stir-fry?
A: Use oils with a high smoke point like avocado, peanut, or vegetable oil.
Q: How do I keep vegetables crisp?
A: Stir-fry quickly on high heat and don’t overcook. Add softer veggies last.
Q: Can I make this ahead of time?
A: Yes! Store in meal-prep containers and reheat for quick lunches or dinners.
Conclusion
This Easy Teriyaki Chicken Stir-Fry proves that homemade meals can be quick, healthy, and delicious. With just 30 minutes, you can serve up a dish packed with fresh vegetables, juicy chicken, and a glossy teriyaki sauce that beats any takeout.
Try it once, and it will become a staple in your weekly meal rotation. Customize it with your favorite veggies, make it spicy or mild, and enjoy the endless variations.
👉 Ready to impress your family tonight? Grab your wok, prep those veggies, and let’s get stirring!
