Easy Chicken Teriyaki Stir Fry

Ingredients

This quick chicken teriyaki stir fry recipe comes together in a snap, and you don’t even need specialty grocery stores! Only pantry-ready, healthy ingredients are used in this delectable dish.

• Teriyaki Stir Fry Sauce Ingredients: To make chicken stir fry sauce, gather soy sauce, chicken stock, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch (or arrowroot starch.) 

• Chicken Stir Fry Ingredients: For the stir fry, you’ll need broccoli florets, vegetable oil, salt, black pepper, and boneless chicken breasts. If you have it, you can chop up a small bell pepper to incorprate more vegetables to your stir fry but it is optional.
• Optional Garnish: Top this stir-fry recipe with scallions (aka green onion stalks), cilantro, sesame seeds, red pepper flakes, and chopped peanuts for extra flavor.
• To Serve: To complete this meal, serve it with 4 cups of cooked rice or quinoa.

How To Make Teriyaki Sauce?

The recipe starts with my go-to easy teriyaki sauce and it is so easy to make.

1. Make the teriyaki stir fry sauce: In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, and garlic. Add the cornstarch at the end and give it a vigorous whisk.

How to Make This Recipe?

You won’t believe how simple it is to make it when you follow this five-star recipe! Take the stress out of weeknight meals with a tasty Asian meal the whole family will love.

2. Bake the broccoli: Preheat the oven to 425 degrees F., line a baking sheet with parchment paper, and top the sheet with a single layer of broccoli florets. Drizzle the florets with olive oil, salt, and pepper, then toss the broccoli to ensure an even coating. Bake for 14-15 minutes, or until golden brown. Set aside.

3. Sauté the chicken: Heat oil in a large wok or cast iron skillet over medium-high heat. When the oil is hot, add the chicken and sauté for 5-6 minutes, remembering to stir frequently.
4. Add the sauce: Stir the sauce once more before adding it to the wok or skillet. Then, bring the mixture to a boil and simmer it for 3-5 minutes, or until it thickens and becomes glossy. Remove the chicken once it is fully cooked.
5. Assemble and serve: Add equal amounts of white rice or quinoa, stir fry veggies, and cooked chicken into each bowl. If desired, garnish each bowl with scallions, cilantro, sesame seeds, and/or chopped peanuts. Then, serve!

How to Store, Freeze & Thaw?

Never worry about meal prep again with this tantalizing Asian dish. This sautéed chicken teriyaki recipe can be made ahead of time and served on the go—perfect for any busy weeknight!

• Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
• To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

What Goes With Chicken Teriyaki?

This recipe for chicken teriyaki stir fry with vegetables is as versatile as it is easy. Serve it with a variety of appetizing side dishes, from fluffy white rice to crunchy vegetables.

• To balance this savory meal with a nutritious carb, you can serve teriyaki chicken stir fry with rice or rice noodles. What tastes better than juicy chicken and rice?
• Quinoa is a high-fiber, high-protein, and gluten-free option for your stir fry dish. Plus, you can learn how to cook quinoa in a few steps with my simple recipe!
• For a low-carb option, instead of rice or quinoa, try it with Cauliflower rice.
• Pair this simple teriyaki stir fry with succulent veggie sides, like Roasted Carrots, Baked Asparagus, or Roasted Whole Eggplant. 
• You can’t go wrong with a simple salad alongside this classic Asian dish. Try my vegan Thai Quinoa Salad, Black Rice Salad and Coleslaw Without Mayo for irresistible salad recipes.

Other Chicken Dinners You Might Like:

• Asian Chicken Salad
• Chicken and Vegetable Soup
• Roasted Cornish Hen
• Chicken and Mushroom Stroganoff

Teriyaki Chicken Stir Fry Recipe

By Aysegul Sanford

Yields: 4 servings

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

This Teriyaki Chicken Stir Fry Recipe is an easy, healthy, and 30 minute weeknight dinner recipe that is guaranteed to impress. Served with roasted broccoli, it is better than take out!

5 from 4 votes

Print Recipe

Ingredients

For the Teriyaki Stir-Fry Sauce

• ▢ ⅓ cup soy sauce
• ▢ ½ cup chicken stock
• ▢ 1 tablespoon rice vinegar
• ▢ 1 teaspoon sesame oil
• ▢ 2 tablespoons honey
• ▢ 2 teaspoon grated ginger
• ▢ 3 cloves of garlic minced
• ▢ 2 teaspoon cornstarch

For the Chicken Stir Fry:

• ▢ 3 heads of broccoli rinsed and cut into small florets
• ▢ 4 tablespoons vegetable oil divided
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 ½ lbs boneless chicken breasts cut into cubes (alternatively, you can use chicken thighs)

As Garnish:

• ▢ 2-3 scallions thinly sliced
• ▢ 2 tablespoons fresh cilantro chopped
• ▢ 1 teaspoon sesame seeds optional
• ▢ Handful of peanuts chopped optional

To Serve with:

• ▢ 4 cups of cooked rice or quinoa optional

Instructions

• To make the teriyaki stir fry sauce: Mix soy sauce, chicken stock, rice vinegar, sesame oil, honey, ginger, garlic and cornstarch in a bowl and whisk until fully combined. Alternatively, you can put it in a jar and give it a vigorous shake.
• Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Add broccoli florets to the baking sheet.
• Drizzle them with 2-tablepoons olive oil and sprinkle them lightly with salt and pepper. Using your clean hands (or 2 spoons), gently toss them to make sure that each floret is coated with oil.
• Let it roast for 14-15 minutes or they turn golden brown. Set aside.
• Meanwhile, place a wok (or a 10-inch cast iron skillet) on medium high heat. Add in the remaining 2 tablespoons of oil.
• When the pan and oil are sizzling hot, add in the chicken and sauté for 5-6 minutes, stirring frequently.
• Give the stir-fry sauce a quick stir/shake and pour it into the pan.
• Bring the mixture to a boil and let it simmer for 3-5 minutes. You will see it will start to thicken and become glossy.
• Once the chicken is fully cooked through, remove it from the heat.
• Place a cup of cooked white or quinoa, 4-5 roasted broccoli florets, and stir-fry chicken in each bowl.
• Garnish them with chopped scallions, cilantro, sesame seeds, and if preferred, chopped peanuts.
• Serve immediately.

Notes

• The nutritional values below are only for the chicken stir fry and do not include the calories/values coming from the rice/quinoa.
• Chicken Thighs/Breasts: You can use chicken thighs and breasts interchangeably in this recipe.
• Gluten-free version: Swap tamari with soy sauce to make the teriyaki sauce gluten-free.
• Storage: Leftovers for this Asian chicken stir fry will stay fresh in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze this dish, first bring it to room temperature. Then, place it in an airtight container or in a freezer bag with as much air removed as possible. The stir fry will stay fresh in the freezer for up to 2 months. However, I don’t recommend freezing broccoli, as it won’t maintain its fresh, crisp texture.
• To thaw: When you’re ready to eat your frozen stir fry, put it in the fridge overnight, then warm it on the stovetop.

Nutrition

Calories: 645kcal | Carbohydrates: 44g | Protein: 52g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1673mg | Potassium: 1928mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3057IU | Vitamin C: 409mg | Calcium: 253mg | Iron: 5mg

Course: Weeknight Dinner

Cuisine: Asian Cuisine

Tried this Recipe? Tag me Today!Mention @FoolproofLiving or tag #foolproofeats!

Adapted (with minor changes) from Emilie Raffa’s: The Clever Cookbook.