Easy Teriyaki Chicken Stir Fry Recipe – Perfect for Busy Nights

Posted on November 27, 2025

teriyaki chicken stir fry - featured image

Monday night. I’m staring at my fridge, tired from a long day, and wondering what I can throw together that’s fast, delicious, and doesn’t involve a million dishes. Enter: this Easy Teriyaki Chicken Stir Fry. Quick to make, packed with flavor, and loaded with colorful veggies, it’s the kind of recipe that hits all the right notes when you’re short on time but still want something homemade. Trust me, once you try this, it’ll be on your weekly rotation in no time.

Here’s the thing: stir fry is basically a lifesaver. It’s forgiving, customizable, and somehow always tastes like you put way more effort into it than you actually did. And this teriyaki sauce? Oh, it’s just the kind of sweet-savory magic that’ll make you want to lick the pan. Let’s dive in!

Why You’ll Love This Recipe

Okay, let me just say—this recipe is my secret weapon for busy nights. Here’s why:

Quick and easy: The whole thing takes about 30 minutes, start to finish. You can’t beat that when you’re hungry and tired.
One pan wonder: Minimal cleanup! You’ll only need one skillet or wok for this, which is a win in my book.
Customizable: Got broccoli but no bell peppers? No problem! Use whatever veggies you have on hand. This recipe is super flexible.
Kid-approved: The sweet teriyaki sauce is always a hit with picky eaters. My kids practically inhale this every time.
Better than takeout: It’s fresher, healthier, and honestly, just tastes better than ordering in. Plus, you’ll feel good knowing exactly what’s in it.

Whether you’re cooking for yourself, your family, or a crowd, this dish is guaranteed to impress without stressing you out.

What Ingredients You’ll Need

Let’s talk ingredients. The beauty of this recipe is that it’s made with simple, everyday staples. Here’s the lineup:

Chicken breast or thighs: About 1 pound (450g), cut into bite-sized pieces. I prefer thighs for their juiciness, but breasts work too!
Vegetables: Broccoli, bell peppers, snap peas, carrots—whatever you’ve got! Aim for about 4-5 cups of mixed veggies.
Soy sauce: The base of our teriyaki sauce. I use low-sodium because full-sodium can get a little salty.
Brown sugar: Adds the perfect touch of sweetness to balance the sauce.
Honey: Optional, but oh-so-good. It makes the sauce glossy and rich.
Garlic and ginger: Fresh is best here. Mince them finely for maximum flavor infusion.
Cornstarch: Helps thicken the sauce to that perfect, sticky consistency.
Sesame oil: Just a drizzle for amazing depth of flavor. Trust me, it’s worth it!
Neutral oil: Like avocado or vegetable oil, for stir-frying.
Optional toppings: Sesame seeds, green onions, or a drizzle of sriracha for a spicy kick.

Quick note: If you don’t have fresh ginger, powdered ginger will work in a pinch. And if you’re gluten-free, swap the soy sauce for tamari—it’s just as tasty!

Equipment Needed

You don’t need a fancy setup for this recipe—just a few basic tools:

Large skillet or wok: A wok is ideal for stir fry, but a large nonstick skillet works great too.
Cutting board and sharp knife: For chopping the chicken and veggies.
Measuring spoons and cups: Precision is key for the teriyaki sauce.
Whisk: Helpful for mixing the sauce ingredients.
Tongs or spatula: Makes it easy to toss everything together in the pan.

No wok? No problem! I’ve made this in my trusty cast iron skillet more times than I can count, and it works like a charm.

How to Make It: Step-by-Step

Let’s get cooking! Here’s exactly how I make this teriyaki chicken stir fry:

Prep your ingredients (10 minutes): Chop the chicken into bite-sized pieces and season lightly with salt and pepper. Slice your veggies into even pieces so they cook evenly. Whisk together soy sauce, brown sugar, honey, garlic, ginger, and cornstarch in a small bowl—this is your teriyaki sauce.
Cook the chicken (5 minutes): Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken and set it aside.
Stir-fry the veggies (5-7 minutes): Add another tablespoon of oil to the pan. Toss in the veggies and stir-fry until tender-crisp. You want them cooked but still vibrant and slightly crunchy.
Add the sauce and chicken (3-5 minutes): Return the chicken to the pan and pour the teriyaki sauce over everything. Stir well to coat. Cook for a few minutes until the sauce thickens and glazes the chicken and veggies.
Finish and serve: Sprinkle with sesame seeds and sliced green onions for garnish. Serve hot over steamed rice or noodles. Enjoy!

Pro tip: If your sauce isn’t thickening, let it simmer for a minute longer. The cornstarch will do its magic.

My Best Tips & Techniques

After making this dozens of times, here are my top tips:

Don’t overcrowd the pan: If you’re doubling the recipe, cook the chicken and veggies in batches to avoid steaming instead of stir-frying.
Cut everything evenly: Uniform pieces mean everything cooks at the same rate—no mushy veggies or undercooked chicken.
High heat is your friend: Stir fry works best on high heat for quick cooking and caramelization. Just keep stirring to avoid burning.
Prep ahead: Chop your veggies and mix the sauce earlier in the day to make dinner even faster.
Double the sauce: If you like extra saucy stir fry (guilty!), make 1.5x or double the sauce. It’s amazing drizzled over rice.

Real talk—don’t skip the sesame oil. It’s the secret to that “restaurant-quality” flavor.

Ways to Mix It Up

Want to make this recipe your own? Here are some fun variations:

Spicy Kick: Add 1-2 teaspoons of sriracha or chili flakes to the sauce for some heat. Perfect for spice lovers!
Vegetarian Version: Swap the chicken for tofu or tempeh. Just pan-fry until crispy before adding to the stir fry.
Seafood Twist: Use shrimp instead of chicken. Shrimp cooks in just a few minutes, making this even faster.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of regular rice.
Extra Veggies: Add mushrooms, baby corn, or water chestnuts for more variety.

Personally, I love throwing in pineapple chunks for a sweet-salty combo. It’s SO good!

Serving Ideas & Storage

This dish is super versatile when it comes to serving. Here’s how I like to enjoy it:

Serving Suggestions

Classic: Serve over steamed jasmine rice or brown rice.
Noodle Bowl: Toss with cooked rice noodles or spaghetti for a fun twist.
Meal Prep: Divide into containers for grab-and-go lunches during the week.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze cooked chicken and veggies (without rice) in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

Pro tip: If reheating, add a splash of water to loosen the sauce and bring back its glossy texture.

Nutritional Info & Health Benefits

Here’s why this dish is a great choice for busy nights:

Nutritional Info (Per Serving)	Amount
Calories	~320
Protein	28g
Carbs	20g
Fat	10g

Health Highlights: Lean protein from chicken, fiber and vitamins from veggies, and no mystery ingredients like store-bought takeout sauces.

Final Thoughts

So there it is—my Easy Teriyaki Chicken Stir Fry! It’s fast, flavorful, and a total dinner game-changer. Whether you’re feeding a hungry family or just looking for something better than takeout, this recipe has you covered.

Try it out and make it your own. Add your favorite veggies, play with the spice level, or double the sauce (because who doesn’t love extra sauce?). Don’t forget to tag me on Instagram if you make it—I love seeing your creations!

Happy cooking, and here’s to stress-free weeknight dinners!

FAQs

Q: Can I use frozen veggies?

A: Absolutely! Frozen veggies work great—just toss them straight into the pan without thawing. Stir-fry as usual, but note they might release a little extra moisture.

Q: Can I make the sauce ahead of time?

A: Definitely! Mix the sauce and keep it in the fridge for up to 3 days. Stir well before using.

Q: What if I don’t have sesame oil?

A: You can skip it, but I’d recommend using a little olive oil or even peanut oil for extra flavor.

Q: How do I know the chicken is cooked?

A: It should be golden brown and firm to the touch. If you’re unsure, cut a piece open—it should be white all the way through.

Q: Can I make this without cornstarch?

A: Yes, but the sauce won’t thicken as much. Try adding a teaspoon of flour as an alternative, or just enjoy a thinner sauce!

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