Why Should You Make This Recipe?
This Teriyaki Chicken Stir Fry recipe combines the mouthwatering flavors of fresh ginger, savory garlic, and sweet honey for one of my most flavorful weeknight dinner recipes. Whether you’re a chef on a budget or on the hunt for new recipes, this low-calorie chicken stir fry is just for you.
- It comes together in just 30 minutes, making it an easy weeknight meal for busy chefs.
- Unlike stir fry recipes that use bottled sauce, my low-fat stir fry sauce for chicken only uses healthy, low-calorie ingredients. Plus, you can make this delicious sauce gluten-free with one simple substitution!
- Just like my recipes for rich Chicken Lo Mein and lean Lemongrass Chicken, you decide exactly what goes in this homemade Asian dish. From gluten-free ingredients to a variety of fresh veggies, the choice is yours.
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.
Ingredient Notes:
- Chicken Thigh Stir Fry: I used chicken breasts to make this easy chicken stir fry as light as possible, but you can also make this dish using 1½ lbs. of boneless chicken thighs.
- Gluten-Free Chicken Stir Fry: To make this simple homemade teriyaki sauce recipe gluten-free, all you have to do is use tamari instead of soy sauce.
How To Make Teriyaki Sauce?
The recipe starts with my go-to easy teriyaki sauce and it is so easy to make.
- 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.
- 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.
- 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.
- 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.
- 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.
FAQs
You don’t have to be a great cook to become an expert in Asian cuisine! Find answers to all your questions about chicken stir fry with teriyaki sauce in one easy place.
This version is! The best thing about my version is that it only uses homemade, all-natural ingredients. Plus, you can always add different vegetables to get the most garden-fresh nutrition.
I use 1 cup of teriyaki sauce for every 1½ pounds of chicken.
You can easily turn your stir fry into an authentic teriyaki chicken wok recipe. Just use a wok and remember to stir frequently.
Yes! Cut your meal prep for stir fry in half by using frozen vegetables. Just be sure to add them in after you add in the chicken.
Other Chicken Dinners You Might Like:
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Teriyaki Chicken Stir Fry 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
Adapted (with minor changes) from Emilie Raffa’s: The Clever Cookbook.
Diane
Chicken stir fry is my love language and this recipe is my go-to. Easy and quick to make. I especially love that you roasted the broccoli instead of cooking it with the stir fry. I like it that way because it stays crisp.
Love all your dinner recipes. Keep them coming.
Aysegul Sanford
This is music to my ears Diane. I, too, like that they stay crispy that way. 🙂
Cheers!