Chicken Teriyaki Stir Fry Recipe
This chicken teriyaki stir fry recipe is a simple weeknight meal option. The teriyaki sauce comes together in two minutes and frozen vegetables can be used for an even quicker meal!
Chicken teriyaki stir fry is a household favorite. The sweet and savory sauce that smothers tender chicken pieces and bright crispy vegetables, is a meal that is surprisingly not hard to make.
Follow these simple steps for the perfect teriyaki sauce and the perfect meal to satisfy that stir fry craving.
This post is about how to make a chicken teriyaki stir fry recipe.
Chicken Teriyaki Stir Fry Recipe
What do I need to make this recipe?
To make this recipe, you will need:
- Boneless Chicken Thighs: Thighs are the way to go for this recipe because they are more tender and have more flavor than chicken breast, but chicken breast can also be substituted if that’s your preference!
- Oil: Sesame oil or canola oil is used to saute the vegetables and brown the chicken.
- Salt and Pepper: Just a sprinkle on the chicken pieces before browning.
- Stir Fry Vegetables, like:
- Sugar Snap Peas
- Broccoli
- Green Beans
- Yellow Squash
- Red Peppers
- Carrots
- Yellow Peppers
- Water Chestnuts (Optional)
- Teriyaki Sauce
- Soy Sauce
- Rice Vinegar
- Light Brown Sugar
- Garlic Cloves
- Ginger
- Sesame Oil
- Cornstarch + Water
- Sesame Seeds (Optional)
How do I make this recipe?
Start by sauteing the vegetables in oil for about 5-7 minutes. Only cook until it is tender but not soft. Put the vegetables in a bowl and set them aside.
Next, we’ll use the same skillet to cook the chicken.
- In a bowl, combine the teriyaki sauce ingredients with a whisk except for the cornstarch + water. Separately, make the cornstarch slurry by combining the two and then adding it to the teriyaki mixture. Stir again and set it aside.
- Cut the chicken into small chunks, about 1-inch pieces, and season with salt and pepper.
- Add oil to a pan on medium to medium-high heat and brown the chicken.
- Add the teriyaki sauce mixture to the chicken and stir. Lower the heat to medium heat and allow the sauce to thicken and the chicken to finish cooking, about 2-3 minutes.
Once the sauce has thickened and the chicken is cooked, add the vegetables to the skillet and stir to combine.
Sprinkle the chicken teriyaki stir fry with sesame seeds and chopped scallions if you would like and serve!
To make it a meal, serve the chicken stir fry with noodles or rice.
If you like this recipe, you may also enjoy:
- Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need
- Salmon Teriyaki Bowl
- The Easy Peanut Sauce You Will Love
- Homemade Teriyaki Sauce Recipe
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This post was about how to make a delicious chicken teriyaki stir fry recipe.
Chicken Teriyaki Stir Fry Recipe
This chicken teriyaki stir fry recipe is a simple weeknight meal option. The teriyaki sauce comes together in two minutes and frozen vegetables can be used for an even quicker meal!
Chicken
- 2 ½ pounds chicken thighs (boneless, skinless) (cut into 1-inch chunks)
- 2 tablespoons oil (sesame or canola) (to saute)
- salt and pepper (to taste)
Vegetables
- 1-2 tablespoons oil (to saute)
- 2 cups broccoli florets
- ½ red bell pepper (slices)
- ½ yellow bell pepper (slices)
- 1-2 medium carrots (slices)
- 1 yellow squash (halved, then sliced)
- 1 cup snap peas
Teriyaki Sauce
- ¾ cup soy sauce
- ⅓ cup water
- 3 tablespoons rice vinegar
- ¾ cup light brown sugar
- 3 teaspoons garlic (minced)
- 3 teaspoons fresh ginger (minced)
- 1 ½ tablespoons sesame oil
- 1 tablespoon cornstarch (+3 tablespoons water)
Make the Teriyaki Sauce
-
Put all of the teriyaki sauce ingredients in a small mixing bowl and whisk together, except for the cornstarch + 3 tablespoons of water.
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Mix the cornstarch and water separately to make a slurry and add it to the teriyaki sauce mixture. Set aside.
Cook the Vegetables
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Slice/chop all the vegetables, unless you are using frozen vegetables (see notes).
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Add the oil to a large skillet on medium-high heat and add the vegetables. Cook, stirring occasionally, until the vegetables are slightly tender (about 5-7 minutes).
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Put the vegetables in a bowl and set it aside.
Cook the Chicken
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Using the same skillet, set it on medium-high heat and add 2 tablespoons of oil.
Add the chicken, season it with salt and pepper, and brown it, stirring occasionally (about 7 minutes).
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Once the chicken has browned on all sides, add the teriyaki sauce mixture to the chicken (be sure to stir it once more before adding it to the chicken so it picks up any cornstarch that may have settled at the bottom of the bowl).
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Stir the teriyaki sauce and chicken together. Lower the heat to medium heat and allow the sauce to thicken and the chicken to finish cooking, about 2-3 minutes.
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Add the cooked vegetables to the skillet and stir all together.
Sprinkle with sesame seeds and scallions if you prefer and enjoy!
Can I use frozen vegetables instead?
Of course! Consider a stir-fry blend or a mixed vegetable blend and add about 5-6 cups to the recipe (about a 24-ounce bag).
Yum, yum, yum! This is the best chicken teriyaki recipe I’ve tried. My whole family loved it too. It’s a keeper for us! <3
That’s awesome! Thanks so much for sharing, Katlyn!