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Teriyaki Chicken Stir-Fry - Quick, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.