Teriyaki Chicken Stir-Fry – Quick, Flavor-Packed Weeknight Favorite
Teriyaki Chicken Stir-Fry is the kind of meal that saves a busy weeknight without sacrificing flavor. Tender chicken, crisp veggies, and a glossy, savory-sweet sauce come together in minutes. It’s simple to make, easy to customize, and tastes even better than takeout.
You’ll love the balance of sweet, salty, and garlicky notes, and the texture contrast of juicy chicken and snappy vegetables. Make it once, and it’ll join your regular rotation.
Ingredients
Method
- Prep the chicken and veggies. Slice chicken into thin strips against the grain. Cut vegetables into bite-size pieces. Keep everything ready near the stove; stir-fry moves fast.
- Make the sauce. In a bowl, whisk soy sauce, water or broth, honey, vinegar, and sesame oil. In a separate small bowl, combine cornstarch with water to form a slurry. Keep both close.
- Heat the pan properly. Set a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it shimmer. A hot pan prevents sticking and keeps ingredients crisp.
- Cook the chicken. Add the chicken in a single layer. Season lightly with salt and pepper. Stir-fry 3–5 minutes until just cooked through and slightly browned. Remove to a plate.
- Stir-fry the vegetables. If the pan is dry, add a splash of oil. Add firmer vegetables first (carrots, broccoli), cook 2 minutes, then add quicker-cooking ones (bell peppers, snap peas, mushrooms, onion). Stir-fry until crisp-tender, 3–4 minutes.
- Add aromatics. Push veggies to the sides. Add garlic and ginger to the center with a touch of oil. Cook 30 seconds until fragrant, then toss everything together.
- Combine and sauce. Return the chicken to the pan. Pour in the teriyaki base, stir, then drizzle in the cornstarch slurry. Toss until the sauce thickens and coats everything, 1–2 minutes. If too thick, add a splash of water; if too thin, simmer another minute.
- Finish and serve. Taste and adjust with more soy (salt), honey (sweet), or vinegar (brightness). Sprinkle sesame seeds and green onions if using. Serve over hot rice or noodles.
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Get Your Program TodayWhy This Recipe Works
This stir-fry relies on a few smart techniques. First, slicing the chicken thin ensures it cooks fast and stays tender.
Second, a homemade teriyaki sauce thickens in the pan, coating everything with a rich, shiny glaze. High heat keeps vegetables crisp and bright instead of mushy. Finally, adding the sauce at the end prevents burning and keeps the flavors clean and vibrant.
It’s also highly flexible.
You can swap veggies based on what you have, use fresh or frozen, and adjust sweetness or saltiness to taste. The result is a reliable, satisfying dish with straightforward steps and zero fuss.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- Vegetables: 3–4 cups mixed veggies (e.g., broccoli florets, bell peppers, snap peas, carrots, onion, mushrooms)
- Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
- Oil: 1–2 tablespoons neutral oil (canola, avocado, or peanut oil)
- For the teriyaki sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup water or chicken broth
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Optional add-ins: Red pepper flakes, sesame seeds, sliced green onions
- For serving: Steamed rice or noodles, lime wedges (optional)
How to Make It
- Prep the chicken and veggies. Slice chicken into thin strips against the grain. Cut vegetables into bite-size pieces.
Keep everything ready near the stove; stir-fry moves fast.
- Make the sauce. In a bowl, whisk soy sauce, water or broth, honey, vinegar, and sesame oil. In a separate small bowl, combine cornstarch with water to form a slurry. Keep both close.
- Heat the pan properly. Set a large skillet or wok over medium-high to high heat.
Add 1 tablespoon oil and let it shimmer. A hot pan prevents sticking and keeps ingredients crisp.
- Cook the chicken. Add the chicken in a single layer. Season lightly with salt and pepper.
Stir-fry 3–5 minutes until just cooked through and slightly browned. Remove to a plate.
- Stir-fry the vegetables. If the pan is dry, add a splash of oil. Add firmer vegetables first (carrots, broccoli), cook 2 minutes, then add quicker-cooking ones (bell peppers, snap peas, mushrooms, onion).
Stir-fry until crisp-tender, 3–4 minutes.
- Add aromatics. Push veggies to the sides. Add garlic and ginger to the center with a touch of oil. Cook 30 seconds until fragrant, then toss everything together.
- Combine and sauce. Return the chicken to the pan.
Pour in the teriyaki base, stir, then drizzle in the cornstarch slurry. Toss until the sauce thickens and coats everything, 1–2 minutes. If too thick, add a splash of water; if too thin, simmer another minute.
- Finish and serve. Taste and adjust with more soy (salt), honey (sweet), or vinegar (brightness).
Sprinkle sesame seeds and green onions if using. Serve over hot rice or noodles.
Keeping It Fresh
Stir-fry tastes best right off the stove, but it stores well. Let leftovers cool, then pack in airtight containers.
They’ll keep in the fridge for up to 4 days.
For reheating, use a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, in short bursts, stirring in between. If you plan to meal-prep, undercook the veggies slightly so they stay crisp after reheating.
Freezing is possible but may soften the vegetables.
If freezing, cool completely and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Health Benefits
- Lean protein: Chicken provides high-quality protein for muscle maintenance and satiety.
- Vegetable variety: Colorful veggies bring fiber, vitamins A and C, potassium, and antioxidants.
- Controlled sodium and sugar: Using low-sodium soy sauce and adjusting sweetness keeps the sauce balanced.
- Healthy fats: A small amount of neutral oil is all you need for stir-frying, keeping calories in check.
- Gluten-friendly option: Use tamari or certified gluten-free soy sauce if needed.
Common Mistakes to Avoid
- Crowding the pan: Too much food lowers heat and causes steaming. Cook in batches if needed.
- Skipping the hot pan: Warm isn’t enough.
Properly preheated pans sear chicken and keep veggies crisp.
- Overcooking vegetables: Pull them while they’re bright and tender-crisp. They’ll soften slightly in the sauce.
- Adding cornstarch too early: Always add the slurry at the end to avoid clumping or burning.
- One-note sauce: Taste and tweak. A splash of vinegar brightens; honey balances saltiness; water thins if needed.
Alternatives
- Protein swaps: Try shrimp, thinly sliced beef, pork tenderloin, or extra-firm tofu.
For tofu, press well and pan-fry until golden before saucing.
- Vegetable variations: Use zucchini, baby corn, bok choy, cabbage, or edamame. Frozen stir-fry blends work in a pinch; cook off excess moisture.
- Low-carb serving: Serve over cauliflower rice or steamed greens instead of regular rice.
- No cornstarch: Use arrowroot or tapioca starch. Mix with cold water and add at the end, just like cornstarch.
- Sauce twist: Add a spoonful of pineapple juice for a fruitier glaze, or a dab of chili-garlic paste for heat.
- Soy-free: Use coconut aminos, reduce the added sweetener slightly, and add a pinch of salt to taste.
FAQ
Can I use store-bought teriyaki sauce?
Yes, but choose a low-sodium option and taste before adding more salt or sweetness.
You may still need a little cornstarch slurry to thicken it in the pan.
Breasts or thighs—what’s better?
Both work. Thighs are more forgiving and stay juicy, while breasts cook quickly and are lean. Slice either thinly and avoid overcooking.
Do I need a wok?
No.
A large, heavy skillet does the job. The key is high heat, enough space, and cooking in batches if necessary.
How do I prevent the sauce from getting gummy?
Add the cornstarch slurry gradually and stir constantly over medium-high heat. If it thickens too much, thin with a splash of water or broth.
Can I make it ahead?
Yes.
Prep and slice everything in advance, even mix the sauce, and store separately. Cook fresh for the best texture, which takes just a few minutes.
Is this recipe gluten-free?
It can be. Use tamari or certified gluten-free soy sauce and ensure all ingredients, including cornstarch and vinegar, are labeled gluten-free.
What’s the best way to reheat without drying the chicken?
Reheat gently in a skillet with a tablespoon of water over medium heat, stirring until warmed through.
This keeps the sauce glossy and the chicken tender.
Wrapping Up
Teriyaki Chicken Stir-Fry delivers bold flavor and weeknight convenience in one skillet. With a handful of fresh ingredients and a quick, balanced sauce, you get a satisfying meal that’s easy to tweak to your taste. Keep the heat high, the steps simple, and the vegetables crisp.
Serve it hot over rice or noodles, and enjoy a dependable favorite any night of the week.
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