Chicken teriyaki stir fry is an easy weeknight dinner that can be made in less than 30 minutes. This dinner can easily be customized to your tastes!
Chicken teriyaki stir fry is an easy and tasty dinner. This recipe can be made in less than 30 minutes, which makes it perfect for busy weeknights.
The recipe is also really flexible. You can change up both the sauce and the stir fry to suit your tastes and the ingredients that you have on hand.
Ingredient notes and substituions
- Brown sugar: 1-2 tablespoons of honey could be substituted for the brown sugar.
- Chicken: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Vegetables: Feel free to vary the vegetables according to your liking. Asparagus, zucchini, mushrooms, snap peas, and bok choy all work well in this recipe.
How to make chicken teriyaki stir fry
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Create a slurry by combining 2 tablespoons of chicken broth and cornstarch in a small bowl. Set aside.
Step 2: Add the remaining sauce ingredients to the bowl and whisk to combine. Set aside.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper.
Step 4: Cook half of the chicken until browned, stirring occasionally, about 4-5 minutes.
Step 5: Remove the chicken and repeat with the remaining chicken, adding more oil if needed.
Step 6: Heat another tablespoon of oil in the pan.
Step 7: Add broccoli, bell pepper, and carrot, and sauté for 3-4 minutes until vegetables just begin to soften.
Step 8: Add green onion and sauté for 30 seconds.
Step 9: Return the chicken to the pan.
Step 10: Whisk the sauce again, and pour it into the pan.
Step 11: Bring sauce to a boil, then simmer for a minute or two until it thickens.
Tips
- Prep: Be sure that you have all the ingredients ready to go before you begin cooking. This recipe cooks quickly, so you won’t have time to cut the vegetables while the chicken cooks.
- Sodium: If you'd like to make this recipe with lower sodium, you can use no salt broth and omit the additional salt in the recipe.
- Veggies: Feel free to add in other vegetables that you like. The cook time will vary depending on the type and size of vegetable used.
Serving suggestions
You can serve the stir fry over white rice, brown rice, cauliflower rice, or noodles. I like to add a sprinkle of sesame seeds and additional green onions as garnish before serving.
Storage
Store any leftover stir fry in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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Chicken Teriyaki Stir Fry
Equipment
- Large skillet
Ingredients
Sauce
- ¼ cup reduced-sodium chicken broth
- 1 tablespoon cornstarch
- ¼ cup lite soy sauce
- ¼ cup light brown sugar
- 1 tablespoon rice wine vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon sesame oil
Stir Fry
- 2-3 tablespoons oil
- 2 boneless, skinless chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups broccoli florets
- 1 red bell pepper cut into thin strips
- 1 large carrot peeled and cut into thin strips
- 3 green onions sliced
Instructions
- Create a slurry by combining 2 tablespoons of chicken broth and cornstarch in a small bowl. Set aside.
- Add the remaining sauce ingredients to the bowl and whisk to combine. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Cook half of the chicken until browned, stirring occasionally, about 4-5 minutes.
- Remove the chicken and repeat with the remaining chicken, adding more oil if needed.
- Heat another tablespoon of oil in the pan.
- Add broccoli, bell pepper, and carrot, and sauté for 3-4 minutes until vegetables just begin to soften.
- Add green onion and sauté for 30 seconds.
- Return the chicken to the pan.
- Whisk the sauce again, and pour it into the pan.
- Bring sauce to a boil, then simmer for a minute or two until it thickens.
- Serve hot over white rice or noodles, topped with sesame seeds and additional green onions.
Notes
- Brown sugar: 1-2 tablespoons of honey could be substituted for the brown sugar. Feel free to adjust the amount of sugar according to your taste.
- Chicken: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Vegetables: Feel free to vary the vegetables according to your liking. Asparagus, zucchini, mushrooms, snap peas, and Bok choy all work well in this recipe.
- Nutrition values are estimates.
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